This arugula and spinach salad with citrus and nuts is about to become your new go-to salad. The fresh, crisp greens are balanced by the caramelized sweetness of the roasted cashews. To top it off, the homemade zesty lemon salad dressing ties everything together. Whether you're prepping it for a light lunch, a side for dinner, or even a main course, this salad will become a favorite.
P.S. You will love my pepper and cucumber salad recipe too!
A pretty + tasty salad!
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ARUGULA SPINACH SALAD
I know this recipe might seem like a long list of ingredients, but don't let that scare you off!
Most of these items are pantry staples you likely already have, like maple syrup, olive oil, and spices like cinnamon and garlic powder.
The fresh ingredients are simple too—baby spinach, arugula, and an orange—things that are easy to find at any grocery store.
So don’t be intimidated—this recipe is easier than it seems! If you loved my chickpea salad then you will love this recipe.
WHY THIS RECIPE WORKS
- Baby spinach and baby arugula bring that perfect balance of fresh, crisp greens.
- Maple syrup-roasted cashews add a caramelized crunch that feels like dessert (but better because, hey, it’s a salad!).
- The citrusy kick from juicy orange slices keeps things fresh, while the maple dressing ties everything together with a silky, slightly sweet touch.
WHAT IS ARGULA?
Arugula (sometimes called "rocket" in other countries) is a leafy green vegetable with a peppery, slightly spicy flavor. It's often used in salads, sandwiches, and as a garnish. Arugula is part of the mustard family, which is why it has that sharp, tangy taste. Its tender leaves make it a popular choice for adding a little kick to fresh dishes, and it's packed with nutrients like vitamins A, C, and K, as well as calcium and folate.
RECIPES YOU MIGHT LIKE TO TRY NEXT
🥄 INGREDIENT LIST AND SUBSTITUTIONS
🥬 FOR THE SALAD
BABY SPINACH & BABY ARUGULA: Baby leaves are easier to eat. I use prepackaged for convenience. You can use big leaves but make sure you chop them up.
MIXED SALAD: This adds extra texture but feel free to leave them out.
ORANGE: Thinly sliced Navel oranges are a great choice because they are seedless and so sweet.
RED ONION: This adds a little kick but if you don't like onion then leave it out.
🍁 FOR THE NUTS
UNSALTED CASHEWS: If you use salted cashews then don't add the extra salt.
MAPLE SYRUP: This coats the nuts
CINNAMON: This adds warmth
SALT: Balances the sweetness
BROWN SUGAR: Helps caramelize the nuts
🍋 FOR THE DRESSING
LEMON JUICE: Freshly squeezed lemon
GARLIC POWDER: Adds a little kick
DIJON MUSTARD: Adds depths of flavor
MAPLE SYRUP: For a touch of sweetness
EXTRA VIRGIN OLIVE OIL: Gives the dressing richness
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
1. Get Your Nuts Roasting!
First things first – we need those nuts all caramelized and golden. Preheat your oven to 350°F (175°C).
In a bowl, toss your raw cashews with maple syrup, cinnamon, sea salt, and brown sugar.
Spread them out in an even layer on a parchment-lined baking sheet and pop them in the oven.
Bake for 5 minutes, give them a toss, and bake for another 5 minutes until they’re perfectly golden and caramelized.
Let them cool while you prep the rest of your salad – these crunchy little gems are worth the wait!
2. Whisk Up the Salad Dressing!
In a small bowl or jar, whisk together the fresh lemon juice, garlic powder, Dijon mustard, salt, black pepper, and just a hint of maple syrup.
Slowly drizzle in the extra virgin olive oil, whisking until smooth and creamy.
Pro tip: If you’re feeling fancy, shake it up in a mason jar for the easiest (and most satisfying) way to get your dressing perfectly mixed.
3. Toss It All Together!
In a large bowl, combine your baby spinach, baby arugula, and mixed greens. Add in the sliced orange and thinly sliced red onion.
Pour over that dreamy maple salad dressing and give it a gentle toss to coat everything.
4. Top It Off with Maple Roasted Cashews!
Once the cashews have cooled and are at their crispiest, sprinkle them generously over your salad. They add the perfect crunch that’ll have you reaching for seconds (or thirds!).
🌱 ADD-IN IDEAS FOR EXTRA PROTEIN
White beans
Quinoa
Feta
Grilled chicken
Salmon
Tofu
📝 TIPS AND TRICKS
Switch up the greens: While this recipe uses baby spinach and baby arugula, feel free to mix in kale or any leafy greens you have on hand.
Make it a meal: Add some grilled chicken or tofu to turn this salad into a hearty lunch or dinner.
Love your leftovers: The maple-roasted cashews make an excellent snack on their own. Double the batch and save them for munching later!
Dressing: Only add the dressing once just before you serve the salad.
❓FAQS
Arugula and spinach are both nutrient-packed leafy greens, but they have different health benefits.
To refresh wilted arugula, submerge the leaves in a bowl of ice water for about 10-15 minutes. The cold water will help rehydrate and crisp them up. Afterward, pat them dry with a clean towel or use a salad spinner to remove excess water, and they’ll be as good as new!
Arugula is a low-calorie leafy green packed with health benefits. It’s rich in vitamins A, C, and K, which support eye health, boost the immune system, and promote strong bones. Additionally, it contains antioxidants that fight inflammation, as well as calcium and folate for bone and brain health. You can read more about he benefits here.
MAKE-AHEAD, STORAGE
MAKE-AHEAD
You can prepare most components of this salad in advance to save time! Roast the nuts and store them in an airtight container at room temperature for up to a week. You can also whisk up the salad dressing and refrigerate it for up to 3 days. Just give it a good shake before using it!
STORAGE
Once the salad is assembled with the dressing, it's best eaten fresh to keep the greens crisp. If you have leftovers, store the undressed greens and roasted nuts separately from the dressing. Keep the salad and dressing in the fridge, and toss them together just before serving. The greens will stay fresh for 1-2 days in an airtight container.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
ARUGULA AND SPINACH SALAD WITH CITRUS AND NUTS
- Total Time: 10 min Prep Time + 10 min Bake Time = 20 min Total Time
- Yield: 4-6 people 1x
- Diet: Vegan
Description
This arugula and spinach salad with citrus and nuts is about to become your new go-to salad. The fresh, crisp greens are balanced by the caramelized sweetness of the roasted cashews. To top it off, the homemade zesty lemon salad dressing ties everything together. Whether you're prepping it for a light lunch, a side for dinner, or even a main course, this salad will become a favorite.
Ingredients
FOR THE SALAD
3 cups baby spinach
3 cups baby arugula
1 cup mixed salad greens
1 orange sliced
¼ red onion thinly sliced
FOR THE CARAMELIZED NUTS
2 cups raw unsalted cashews
¼ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon brown sugar
FOR THE SALAD DRESSING
¼ cup lemon juice (freshly squeezed is best)
1 teaspoon garlic powder (or a garlic clove minced)
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ ground black pepper
1 teaspoon maple syrup or honey
¼ cup extra virgin olive oil
Instructions
1. Get Your Nuts Roasting!
1. First things first – we need those nuts all caramelized and golden. Preheat your oven to 350°F (175°C).
2. In a bowl, toss your raw cashews with maple syrup, cinnamon, sea salt, and brown sugar.
3. Spread them out in an even layer on a parchment-lined baking sheet and pop them in the oven.
4. Bake for 5 minutes, give them a toss and bake for another 5 minutes until they’re perfectly golden and caramelized. Let them cool while you prep the rest of your salad – these crunchy little gems are worth the wait!
2. Whisk Up the Salad Dressing!
1. In a small bowl or jar, whisk together the fresh lemon juice, garlic powder, Dijon mustard, salt, black pepper, and just a hint of maple syrup.
2. Slowly drizzle in the extra virgin olive oil, whisking until smooth.
3. Pro tip: If you’re feeling fancy, shake it up in a mason jar for the easiest (and most satisfying) way to get your dressing perfectly mixed.
3. Toss It All Together!
1. In a large bowl, combine your baby spinach, baby arugula, and mixed greens. Add in the sliced orange and thinly sliced red onion.
2. Pour over that dreamy maple salad dressing and give it a gentle toss to coat everything.
4. Top It Off with Maple Roasted Cashews!
1. Once the cashews have cooled and are at their crispiest, sprinkle them generously over your salad. They add the perfect crunch that’ll have you reaching for seconds (or thirds!).
2. If you loved this recipe, leave a 5-star review and rating!
Notes
Switch up the greens: While this recipe uses baby spinach and baby arugula, feel free to mix in kale or any leafy greens you have on hand.
Love your leftovers: The maple-roasted cashews make an excellent snack on their own. Double the batch and save them for munching later!
Dressing: Only add the dressing once just before you serve the salad.
- Category: Salads, Dressings
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki