Description
This simple spinach arugula salad recipe is made with roasted peppers, feta, pine nuts, and a balsamic + lemon vinaigrette dressing. It’s a nutritious and easy side salad recipe!
Ingredients
Scale
- 3 cups baby spinach
- 3 cups arugula (rocket)
- 1/3 cup crumbled feta cheese
- 3 tablespoons pine nuts, toasted
- 1 cup roasted peppers, sliced
- 2 tablespoons balsamic vinegar
- Juice of 1 lemon
- 1 tablespoon extra virgin olive oil
Instructions
- In a small bowl, whisk together the balsamic vinegar, lemon juice, and extra virgin olive oil until well combined. Set aside.
- Place the baby spinach and arugula in a large salad bowl.
- Add the crumbled feta cheese, toasted pine nuts, and sliced roasted peppers to the bowl.
- Drizzle the prepared salad dressing over the salad ingredients and gently toss.
- Serve immediately and enjoy!
Notes
- Leftovers will keep fresh for 2-3 days in the fridge in an airtight container. Add dressing only to the portion you plan to eat immediately to prevent the leafy greens from getting soggy*.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 157
- Sugar: 3.8g
- Fat: 12.8g
- Saturated Fat: 1.3g
- Carbohydrates: 6.2g
- Fiber: 1.4g
- Protein: 4.8g