This Spinach and Arugula Salad is made with peppery arugula, spinach, avocado, grapefruit, berries, crunchy seeds, and a tangy tahini dressing made from ground sesame seeds. It's beautifully balanced, ready in just 10 minutes, and proof that a seemingly exquisite salad doesn't need to be complicated.
After more than a decade of creating and refining salad recipes, I've learned exactly how to balance flavor, texture, and freshness in every bowl. I focus on creating recipes you can trust, crave, and come back to again and again.
A Quick Look At The Recipe
- Total Time: 10 minutes
- Recipe Difficulty: Easy
- Cooking Method: Chopping, blending & assembling
- Main Ingredients: Baby spinach, arugula, avocado, grapefruit, tahini
- Dietary Info: Gluten-free, vegetarian, vegan-adaptable
- Serves: 6
- Calories: 351 per serving
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Love all of the fruit in this recipe! We made this as a side, and it was a hit!
- gena
This spinach arugula salad is wonderful as a light lunch or as an elegant dinner side. I love creating beautiful and delicious healthy salad recipes. If you love this salad, you have to try my Berry Pecan Arugula and Spinach Salad, Cucumber and Beet Salad, Steak & Arugula Salad, or Peach Balsamic Steak Salad.
Why You'll Love This Recipe
- Quick & Easy Salad Recipe: Ready in minutes with no cooking required; perfect for busy weekdays or hosting guests.
- Nutrient-Dense Green Salad: Made with spinach, arugula, avocado, seeds, and fresh fruit for fiber, vitamins, and healthy fats.
- Balanced Sweet & Savory Flavors: Peppery arugula, sweet blueberries, tart grapefruit, and nutty pumpkin seeds combine with creamy avocado and crunchy seeds for a balanced salad.
- Customizable: Easily add chicken, salmon, shrimp, tofu, or chickpeas for a complete meal.
Key Ingredients
- Baby Spinach & Arugula: A classic salad base pairing. Be sure to choose fresh, vibrant leaves that aren't yellowing or wilting for the best taste.
- Tahini: A creamy sesame seed paste that adds rich, nutty flavor to dressings. Stir before use and refrigerate after opening.
- Grapefruit: Adds bright, bittersweet citrus flavor and color. Ruby red grapefruit is sweeter than white. I would suggest cutting out all pith and membranes for the best texture.
- Hemp Seeds: Small, nutty seeds that blend easily into salads and add a subtle crunch.
- Salted Pumpkin Seeds (Pepitas): I always buy salted and roasted pumpkin seeds for maximum flavor and crunch, perfect for sprinkling over salads.
Substitutions & Variations
- Greens: Swap baby spinach with baby kale, or use mizuna or watercress instead of arugula for different peppery flavors and textures in your salad.
- Sweeteners: Replace the honey in the dressing with maple syrup or agave nectar to make a vegan-friendly tahini salad dressing that's naturally sweet.
- Fruit & Veggies: Swap grapefruit with oranges, blood oranges, or pomegranate. Replace blueberries with strawberries, raspberries, or dried cranberries for seasonal variety.
- Nuts & Seeds: Salted pumpkin seeds (pepitas) and hemp seeds are my favorite combo in this salad, but sunflower seeds, sliced almonds, or chopped walnuts work well too.
- Variations: Add olives, cucumber, edamame, or roasted vegetables like roasted butternut squash or sweet potato. Include grilled chicken, seared tuna, or sliced flank steak for a protein-packed salad.
- Spicy: For heat, add jalapeño to the salad and a pinch of cayenne to the tahini dressing.
How To Make A Spinach And Arugula Salad
- Step 1: Add all dressing ingredients to a blender or food processor and blend until completely smooth and creamy. The dressing should be pourable but thick enough to coat the back of a spoon. Taste and adjust for sweetness, brightness, or saltiness as needed.
- Step 2: Wash and thoroughly dry the arugula and the spinach so the dressing clings properly. Slice the tomatoes, avocado, then thinly slice the red onion, and supreme the grapefruit by removing the peel and cutting out the segments.
- Step 3: Add the arugula and the spinach to a large bowl and gently massage with a splash of olive oil. Arrange the prepared fruits, vegetables, and seeds evenly over the greens for the best texture and presentation.
- Step 4: Drizzle the tahini dressing over the salad just before serving and gently toss until everything is lightly coated. Serve immediately while the greens are fresh and crisp.
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Expert Tips
- Toast Your Seeds: If your pumpkin seeds (pepitas) aren't already roasted, lightly toast them in a dry skillet for 3-5 minutes.
- Segment Your Citrus: Carefully remove all pith and membranes from grapefruit or oranges for juicy, bright citrus pieces.
- Massage Your Greens: Gently massage arugula and spinach with olive oil to soften texture and mellow bitter bites for a balanced salad.
- Avocado Timing: Cut the avocado just before serving.
- Dressing The Salad: Toss greens with tahini salad dressing right before serving. Store dressing separately for meal prep or transport.
- Store Leftovers: Keep tahini dressing refrigerated up to 5 days; thin with water if thickened. Salad is best eaten immediately after dressing for maximum freshness.
Pairing Ideas
This spinach arugula salad is so versatile! I love to serve it with my Mediterranean Salmon, Garlic Parmesan Chicken Skewers, or the best Grilled Boneless Chicken Thighs!
Spinach and Arugula Salad Frequently Asked Questions
Yes, spinach combined with arugula is a classic salad combination. The peppery, slightly spicy flavor of arugula pairs perfectly with spinach's mild, earthy taste, creating a balanced mix of flavors and textures that works well with both fruits and vegetables.
The best dressings for arugula salad include balsamic vinaigrette or glaze, tahini dressing, lemon vinaigrette, simple olive oil and lemon juice, and raspberry vinaigrette. Tangy, citrus-based, or balsamic dressings complement arugula's peppery flavor best.
Arugula pairs well with citrus fruits, berries, apples, pears, and figs. For cheese, try creamy and tangy varieties like goat cheese, feta, or Parmesan. Popular protein pairings include salmon, steak, chicken, and bacon. Add nuts like pecans, walnuts, or pumpkin seeds for crunch, and vegetables like tomatoes, avocado, cucumber, and red onion. The peppery flavor of arugula balances best with sweet fruits, tangy cheeses, and balsamic-based dressings.
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📖 Recipe
Spinach and Arugula Salad
Ingredients
- 4 Cups Arugula
- 4 Cups Spinach
- 2 Avocados sliced
- 1 Cup Cherry Tomatoes halved
- 1 Cup Blueberries
- 1 Grapefruit peeled & cut
- ½ Red Onion cut
- ½ Cup Pumpkin Seeds
- ¼ Cup Hemp Seeds
Dressing
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Honey
- ¼ Cup Tahini
- 2 Lemons juiced
- ½ Cup Parsley
- 2 Cloves Garlic
Instructions
- Add all dressing ingredients to a blender or food processor and blend until completely smooth and creamy. The dressing should be pourable but thick enough to coat the back of a spoon. Taste and adjust for sweetness, brightness, or saltiness as needed.
- Wash and thoroughly dry the arugula and the spinach so the dressing clings properly. Slice the tomatoes, avocado, then thinly slice the red onion, and supreme the grapefruit by removing the peel and cutting out the segments.
- Add the arugula and the spinach to a large bowl and gently massage with a splash of olive oil. Add the prepared fruits, vegetables, and seeds to the salad.
- Drizzle the tahini dressing over the salad just before serving and gently toss until everything is lightly coated. Serve immediately while the greens are fresh and crisp.
Notes
- Toast Your Seeds: If your pumpkin seeds (pepitas) aren't already roasted, lightly toast them in a dry skillet for 3-5 minutes.
- Segment Your Citrus: Carefully remove all pith and membranes from grapefruit or oranges for juicy, bright citrus pieces.
- Massage Your Greens: Gently massage arugula and spinach with olive oil to soften the texture and mellow bitter bites for a balanced salad.
- Avocado Timing: Cut the avocado just before serving.
- Dressing the Salad: Toss greens with tahini salad dressing right before serving. Store dressing separately for meal prep or transport.
- Store Leftovers: Keep tahini dressing refrigerated up to 5 days. The salad is best eaten immediately after dressing for maximum freshness.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Gena says
Love all of the fruit in this recipe! we made this as a side and it was a hit!