This arugula salad recipe with a simple balsamic vinaigrette is tossed with sliced mushrooms, candied nuts and shaved cheese. The pepperiness of arugula, earthiness of mushrooms, sweetness of candied nuts, and saltiness of pecorino cheese is one of the best salad combinations ever!
Save the Recipe!
Some of my favorite recipes are created by mistake! A late-night simple arugula salad with leftover ingredients from the fridge and pantry turned into something magical.
Serve with Baked Chicken Breast for a complete lunch or dinner! Also don’t miss my other favorite arugula salads like this Summer Salad, Italian Salad, and Apple Salad!
Why You’ll Love This Arugula Salad Recipe
- Easy to make!
- Can be made ahead
- Flavorful and customizable
Arugula Salad Ingredients
- Arugula – arugula is the base for our simple salad!
- Baby bella mushrooms (also known as cremini) – raw sliced mushrooms add earthiness.
- Candied walnuts – candied walnuts add sweet butteriness.
- Pecorino romano cheese – pecorino cheese shavings add a salty sharpness.
- Garlic – garlic. Enough said!
- Extra virgin olive oil – olive oil binds our vinaigrette together.
- Balsamic vinegar – balsamic vinegar adds a sweet tartness.
Variations
- Arugula – substitute fresh spinach for arugula.
- Baby bella mushrooms – substitute white for baby bella mushrooms.
- Candied walnuts – substitute Candied Pecans for candied walnuts.
- Pecorino Romano – substitute parmesan for pecorino cheese.
- Balsamic – substitute white balsamic or sherry wine vinegar for balsamic.
How to Make Arugula Salad
Make the best arugula in 4 easy steps:
- In a large bowl, add arugula, mushrooms and candied walnuts.
- In a smaller bowl, add garlic, balsamic, olive oil, salt and pepper. Whisk together until well combined.
- Pour dressing over arugula and toss until combined.
- Serve on salad plates. Garnish each salad with pecorino shavings. Sprinkle with pepper.
What to Serve With Arugula Salad
Top your arugula salad with Baked Chicken Breast, chilled or grilled shrimp, or drained and rinsed cannellini beans for an extra protein boost!
Serve alongside Lemon Pasta or Pasta Carbonara to cut the richness or next to Pork Milanese or Parmesan Crusted Chicken.
Of course, serving with a crusty piece of Baguette goes without question!
Make Ahead and Storage
You can make this salad up to 3 days ahead, storing in the fridge in an airtight container and dressing last minute. If the salad is dressed, it will get soggy after about a day!
More Salad Recipes You’ll Love!
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Grilled Caesar Salad
Snacks & Side Dishes
Best Shaved Brussels Sprout Salad
Easy Weeknight Dinners
Green Goddess Salad (Healthy Dressing!)
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Pear Salad (With Bacon and Walnuts)
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Best Arugula Salad Recipe
Ingredients
- 5 ounces arugula
- 8 ounces baby bella mushrooms, sliced
- ⅔ cup candied walnuts
- 1 small block pecorino romano cheese, about ¼ pound
- 1 large garlic clove, finely minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Instructions
- In a large salad bowl, add arugula, sliced mushrooms and candied walnuts.
- In a smaller bowl, add garlic, balsamic, olive oil, salt and pepper to taste. Whisk together until well combined. Taste vinaigrette to make sure you like the vinegar-to-olive-oil ratio. Some balsamic vinegars are more “tart” than others.
- Pour dressing over arugula and toss until combined.
- Serve on salad plates. Use a veggie peeler to garnish each salad with pecorino shavings. Sprinkle with cracked black pepper.
Video
Notes
- Don’t like mushrooms? Leave them out!
- Feel free to use spinach if you don’t have arugula on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
