Easy Arugula Spinach Salad With Quick Pickled Onions

Grey plate of green spinach and arugula with slivered red onions, shaved white fennel, halved red radishes and assorted green and black olives.

5 from 1 vote

Easy Arugula Spinach Salad With Quick Pickled Onions

Fresh spinach and arugula are a great base for this salad. Crisp and bright, peppery and piquant, this easy salad recipe is full of fresh ingredients and contrasting flavors. This makes 6 side salad servings or 4 as a main dish.

Course: Appetizer, Salad

Cuisine: American, Mediterranean

Diet: Vegan

Keyword: arugula salad recipe, homemade dressing, spinach salad without fruit

Servings: servings

Calories: 146kcal

Author: Sabrina Currie

Ingredients

Pickled Onions

½ c Red Wine Vinegar
½ c Red Onion thinly sliced

Salad Dressing

2 tablespoon Red Wine Vinegar
1 teaspoon Dijon Mustard
⅓ c Olive Oil
½ teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Pepper fresh ground black pepper

Salad Ingredients

3 c Arugula
3 c Spinach
1 c Fennel
½ c Radishes
½ c Mixed or Kalamata Olives or more to taste

Instructions

Thinly slice red onion and place it in a small bowl. Pour vinegar over to cover and set aside.
Add the salad dressing ingredients all together and whisk to combine or use a mason jar with a lid and give it a good shake.
In a large bowl, add the spinach and arugula. Thinly slice the fennel, halve or quarter the radishes and add them to the bowl. Pour ⅔ of the dressing over and toss gently. Taste and season with more dressing, salt and pepper if you like.
Drain the pickled onions well. Plate the salad, arrange equal amounts of onions and olives to each plate or bowl, and serve.

Notes

Pickled onions can be made up to 3 days ahead and stored, covered, in the fridge until needed.

Nutrition