Peppery Arugula Salad with Lemon Vinaigrette

Quick Summary

A simple, nutrient-dense salad featuring fresh baby arugula, toasted pine nuts, and a bright lemon-shallot vinaigrette. Ready in under 10 minutes, it is the ultimate side for busy weeknights.

Ingredients

Method

1. 1. Whisk the olive oil, lemon juice, Dijon mustard, minced shallot, salt, and pepper in a small bowl until smooth.
2. 2. Place the arugula in a wide, chilled serving bowl.
3. 3. Drizzle the dressing over the leaves just before serving to maintain the crunch.
4. 4. Gently toss with clean hands or tongs.
5. 5. Top with toasted pine nuts and shaved parmesan.

Nutrition Snapshot

Frequently Asked Questions

Can I make the dressing ahead of time?

Yes, keep the vinaigrette in a sealed jar in the fridge for up to 3 days. Shake well before using.

How do I store leftover arugula?

Store undressed leaves in a paper towel-lined container to absorb excess moisture.

What can I use instead of pine nuts?

Toasted walnuts or sunflower seeds offer a similar crunch and healthy fat profile.