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Arugula Salad with Lemon Balsamic Vinaigrette

This easy and delicious peppery arugula salad with Lemon Balsamic Vinaigrette is made with a homemade honey-sweetened lemon balsamic vinaigrette, topped with pine nuts and freshly shaved parmesan cheese.
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Calories 180kcal


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

Lemon Balsamic Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon honey, melted
  • 1 teaspoon balsamic vinegar
  • pinch salt and pepper, to taste


Lemon Vinaigrette

  • In a small bowl whisk together all of the ingredients: combine all of the ingredients: olive oil, lemon juice, honey, and balsamic vinegar. Add salt and pepper to taste.

Arugula Salad

  • Wash and dry the arugula leaves. Add the arugula to a large serving bowl along with the parmesan cheese and pine nuts.
  • Toss with vinaigrette prior to serving. Top with freshly grated parmesan, salt, and pepper.


Serving: 1g | Calories: 180kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 158mg | Potassium: 144mg | Fiber: 1g | Sugar: 4g | Vitamin A: 637IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 1mg