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!

Course Appetizer, Salad, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings people

Calories 184kcal

Author Rebecca Taig

Ingredients

Arugula Salad

5 oz baby arugula (4-5 cups), washed and dried
2 oz shaved parmesan cheese (about ½ cup)
4 tablespoons pine nuts
salt and pepper, to taste

Honey Lemon Balsamic Vinaigrette

4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice, freshly squeezed
1 tablespoon honey
1 teaspoon dijon mustard
pinch salt and pepper, to taste

Instructions

For the vinaigrette

Step 1: 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.

For the rocket salad

Step 2: 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 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.

Notes

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.

Top Tips

Pour on the vinaigrette prior to serving. To avoid soggy leaves, add the vinaigrette right before serving.
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.
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.
Use freshly grated parmesan cheese. This will give the salad the best flavor.

Nutrition