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Vibrant arugula salad with cherry tomatoes, shaved Parmesan, walnuts, and carrots in a white bowl.

A vibrant and nutritious arugula salad with cherry tomatoes, shaved Parmesan, toasted nuts, and a zesty lemon-balsamic dressing. Ready in minutes, it's the perfect healthy side or light meal.
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Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz arugula (about 5 cups), baby or mature
  • 1/3 cup Parmesan cheese shavings
  • 3 tbsp toasted sunflower seeds or chopped walnuts
  • 1 tbsp chopped fresh herbs (chives, parsley), optional
  • 4 medium carrots, shredded (optional)
  • 1 pint cherry tomatoes, halved (optional)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt

Equipment

  • Large mixing bowl
  • Small bowl or measuring cup
  • Whisk or mason jar with lid
  • Measuring spoons and cups
  • Tongs or salad servers

Method
 

  1. Wash and thoroughly dry the arugula. Place in a large mixing bowl. Add optional ingredients like cherry tomatoes or shredded carrots if using.
  2. In a small bowl or measuring cup, whisk together lemon juice, balsamic vinegar, olive oil, and kosher salt until fully emulsified.
  3. Drizzle the dressing over the arugula and vegetables. Toss gently to coat the leaves without bruising them.
  4. Sprinkle shaved Parmesan and toasted seeds or nuts on top. Add fresh herbs if desired. Serve immediately.

Notes

Customize with baby or mature arugula depending on your preferred peppery bite. Parmesan can be swapped for feta or goat cheese. Use any nuts or seeds on hand. Red wine vinegar works well if you’re out of balsamic. Add seasonal fruits, roasted vegetables, or grilled proteins to make it a complete meal.