Arugula Salad with Parmesan (Best Rocket Salad)

This easy and delicious peppery rocket salad recipe is made with a homemade honey-sweetened lemon balsamic vinaigrette topped with pine nuts and freshly shaved parmesan cheese. It's the perfect Summer Salad that takes less than 10 minutes to make!

Did you know that this salad has many different names including arugula, rocket, Italian cress, and rucola? In North America, we say Arugula and in the UK they say rocket. Throughout this post, I will use both names interchangeably.

What I love about This arugula (rocket salad) is that it can be whipped together in minutes, which is perfect for quick entertaining and weeknight dinners. This recipe proves that healthy recipes do not have to be boring or take a lot of time to craft. We love to serve this salad for dinner alongside my Creamy Tuscan Chicken Skillet, or for brunch with Gluten-free Spinach Bacon and Leek Quiche.

Why you will love this simple arugula salad 

• Simple Salad Ingredients. This simple rocket salad is effortless to make with healthy ingredients, versatile to your liking.
• Takes less than 10 minutes to make! A quick and easy side dish with loads of flavor.

Ingredients

Rocket (Arugula) Salad Mix

• Fresh Arugula (Rocket): This peppery-flavored salad has a spicy taste and coarse texture. When selecting your arugula, look for good quality leaves that are not wilted or turning yellow.
• Pine Nuts: For extra flavor, you can toast the pine nuts in a skillet over medium heat for 2-3 minutes.
• Shaved Parmesan Cheese: The sharp salty parmesan shavings bring depth to the salad and pair perfectly with the spicy arugula. 
• Salt & Black Pepper: A pinch of salt and pepper helps bring forward all the flavors.

Honey Lemon Balsamic Vinaigrette

• Extra virgin olive oil: Use high-quality extra-virgin olive oil for the best flavor and health benefits.
• Honey: The light sweetness from the honey helps balance the spicy arugula. You can adjust the amount to your liking, and I recommend using organic raw honey. 
• Lemon Juice: Fresh lemon juice adds a beautiful citrus flavor.
• Balsamic Vinegar: The sweet balsamic vinegar adds a rich, complex sweetness that mellows the tartness in this vinaigrette dressing. 
• Dijon Mustard: Mustard in vinaigrette is an emulsifying agent that encourages oil and vinegar to stay together. You can add up to two teaspoons to this recipe.
• Salt and Pepper: Spices that help bring the flavors together.

Instructions

Step 1: Make the rocket salad. Wash and dry the arugula leaves. In a large serving bowl, combine the rocket (arugula), half of the amount of pine nuts, parmesan cheese, salt, and pepper. Give the salad a toss.

Step 2: Make the vinaigrette. Add olive oil, honey, lemon juice, balsamic vinegar, dijon mustard, salt, and pepper in a small bowl with a fork or jar sealed tight. Whisk together until combined.

Step 3: Toss the salad with the vinaigrette. Pour the vinaigrette over the top of the salad, and toss. Sprinkle the remaining pine nuts on the top with a few extra grated parmesan slices. Serve immediately. 

Variations

There are many variations to this simple salad, and here are some of our favorites:

• Protein: For a full meal add a protein such as chicken, steak, shrimp, prosciutto, smoked salmon, or chickpeas for a vegan option.
• Vegetables: Red onion, baby spinach, bell peppers, cherry tomatoes, or even sun-dried tomatoes give this salad texture, color, and flavor.
• Fruit: Sliced apples, strawberries, blueberries, and dried figs pair well with arugula.
• Nuts: Walnuts, pecans, and sliced almonds give a great crunch.
• Cheese: Aside from parmesan, feta cheese, and goat's cheese make great additions.
• Leafy greens: If you want to cut back on the peppery taste of the arugula, you can substitute it with half-baby spinach and half-rocket leaves.

Top Tips

1. Pour on the vinaigrette prior to serving. To avoid soggy leaves, add the vinaigrette right before serving.
2. Divide the pine nuts. The pine nuts tend to slip to the bottom of the serving bowl, therefore tossing in half of the pine nuts before and after the vinaigrette allows for better distribution. 
3. Use a balsamic glaze. This parmesan salad recipe can be made with a vinaigrette or a balsamic glaze. The glaze can be made several days ahead and added to the salad prior to serving. 
4. Use freshly grated parmesan cheese. This will give the salad the best flavor.

Storage

This salad is best served the same day it is made. You can make everything up to the point of adding the vinaigrette ahead of time.

FAQ

Recipe