Easy Arugula Salad
Easy homemade arugula salad recipe with white beans, lemon dressing & Parmesan. Ready in 12 minutes. Gluten-free, vegetarian & anti-inflammatory.
Ingredients
- 5 cups fresh arugula, loosely packed
- 1 can (15 oz) white cannellini beans, drained and rinsed
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/3 cup shaved Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup toasted pine nuts
- 2 tbsp fresh basil leaves, torn
- 1 medium lemon, for zest
- 2 tbsp pumpkin seeds
Instructions
- 1
Rinse the arugula under cool water and pat completely dry using paper towels or a salad spinner, as excess moisture will dilute the dressing.
- 2
Combine the minced garlic, Dijon mustard, lemon juice, and red wine vinegar in a small bowl, whisking together until the mustard dissolves completely.
- 3
Drizzle in the extra virgin olive oil while whisking constantly until the dressing emulsifies and becomes creamy, about 30 seconds.
- 4
Season the vinaigrette with sea salt and black pepper, tasting and adjusting the acidity or seasoning as needed.
- 5
Place the dried arugula into a large salad bowl or serving platter, creating an even base for toppings.
- 6
Scatter the drained cannellini beans across the arugula, followed by the halved cherry tomatoes and thinly sliced red onion.
- 7
Drizzle approximately three-quarters of the prepared dressing over the salad ingredients, using two wooden spoons to gently toss until everything is evenly coated, about 1 to 2 minutes.
- 8
Add the toasted pine nuts and pumpkin seeds on top, distributing them evenly across the dressed salad.
- 9
Use a vegetable peeler to create thin Parmesan shavings directly over the salad, layering them generously.
- 10
Tear the fresh basil leaves by hand and scatter them over the top for added freshness and aromatics.
- 11
Finish with a light zest of fresh lemon using a microplane, grating just enough to add bright citrus notes without overwhelming the dish.
- 12
Drizzle any remaining dressing around the edges of the plated salad just before serving to maintain optimal texture.
- 13
Serve immediately while the arugula is crisp and the flavors are vibrant, ideally within 5 minutes of assembly.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra virgin olive oil | walnut oil | Walnut oil contains omega-3 fatty acids and provides a deeper, nuttier flavor profile that complements arugula beautifully |
| red wine vinegar | apple cider vinegar | Apple cider vinegar contains beneficial enzymes and aids digestion while providing similar acidity and tangy flavor |
| Parmesan cheese | nutritional yeast | Nutritional yeast provides a savory umami flavor, B-vitamins, and is completely vegan while being lower in saturated fat |
| pine nuts | sunflower seeds | Sunflower seeds offer similar crunch and nutritional density at a fraction of the cost, with higher vitamin E and selenium content |
| white cannellini beans | chickpeas | Chickpeas provide comparable plant-based protein and resistant starch for improved blood sugar stability and longer-lasting satiety |
| Dijon mustard | whole grain mustard | Whole grain mustard adds visual interest, texture, and additional beneficial compounds from intact mustard seeds while maintaining tang |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 17g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 285mg |
| Carbohydrates | 19g |
| Fiber | 6g |
| Sugar | 2g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
