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Arugula Salad Recipe with Lemon-Honey Dressing
Emily

Arugula Salad with Lemon-Honey Dressing

A vibrant Mediterranean-inspired salad of peppery arugula tossed in a tangy, golden lemon-honey dressing. This fresh, crisp salad is easy to make in under five minutes and perfect for any meal or occasion.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp light olive oil (optional substitute)
  • 1 tbsp fresh lemon juice
  • ¾ tsp honey
  • ½ tsp Dijon mustard (vegetarian and gluten-free)
  • ¼ tsp sea salt
  • ¼ cup pine nuts
  • 4 cups fresh arugula
  • ¼ cup shaved Parmesan or pecorino cheese (vegan optional)
  • Freshly ground black pepper

Method
 

  1. Whisk olive oil, lemon juice, honey, mustard, and salt in a large bowl until well combined.
  2. Grind black pepper directly into the dressing to enhance the flavor.
  3. Add the arugula to the bowl and gently toss until evenly coated.
  4. Top with shaved cheese and pine nuts.
  5. Gently toss again to distribute the ingredients evenly.

Notes

For a vegan version, omit cheese and use maple syrup as a honey substitute.
Substitute pine nuts with walnuts or pepitas if desired.
Store the salad without nuts/cheese for up to 24 hours in the refrigerator for easy meal prep.