Description
A vibrant arugula salad with tangy lemon dressing, salty Parmesan, and crunchy pine nuts. Ready in 15 minutes, this peppery side dish balances bold flavors and textures for a nutrient-packed meal.
Ingredients
4 cups fresh arugula
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey (or maple syrup for halal)
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1/3 cup toasted pine nuts
Salt and freshly ground black pepper, to taste
Instructions
Wash and dry arugula thoroughly.
In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, and minced garlic until emulsified.
Toss arugula with dressing in a large bowl.
Top with Parmesan cheese and toasted pine nuts.
Season with salt and pepper, mixing gently before serving.
Notes
Vinaigrette can be made up to 2 days in advance.
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until lightly browned.
Substitute Parmesan with nutritional yeast for a dairy-free option.
Add cherry tomatoes, slices of red onion, or avocado for extra flavor.
Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15
- Category: Recipes
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 3g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg