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Arugula Salad
5 from 15 votes

Arugula Salad

This Arugula Salad combines peppery arugula leaves with toasted sliced almonds, sweet dried cranberries, and shaved Parmesan cheese. A dressing of olive oil, lemon juice, honey, salt, and pepper adds a bright and slightly sweet layer that balances the nutty and peppery flavors. The salad is assembled in layers and dressed just before serving for fresh texture and vibrant taste.

Total Time
15 mins
Servings: 5
Course: Side Dish
Cuisine: American

Ingredients

Salad
  • 5 oz. arugula full grown works too, baby
  • 2/3 cup almonds toasted, sliced
  • 1/2 cup dried cranberries (sweetened variety)
  • 1/2 cup Parmesan Cheese 1.5 oz, shaved
Dressing
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice or 2.5 Tbsp balsamic vinegar, fresh
  • 1 Tbsp honey
  • salt and freshly ground black pepper, to taste

Instructions

    Cup of Yum
  1. Make the dressing: In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.
  2. To assemble salad: Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the parmesan.
  3. Repeat layering then drizzle with remaining 1/3 of the dressing. Serve right away.