Arugula Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette Recipe
A fresh and vibrant arugula salad featuring toasted pine nuts, shaved Parmesan cheese, and a zesty lemon-Dijon vinaigrette. Quick to prepare and perfect as a light lunch or a side dish to complement any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional for toasting pine nuts)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Salad
- 5 oz Arugula
- 1/3 cup Pine nuts (toasted or raw)
- 1/2 cup Parmesan cheese (shaved)
Vinaigrette
- 1/3 cup Extra virgin olive oil
- 2 tbsp Lemon juice (preferably freshly squeezed)
- 1 1/2 tsp Dijon mustard
- 1/2 tsp Italian seasoning
- 1/4 tsp Garlic powder
- 1/2 tsp Sea salt (to taste)
- 1/8 tsp Black pepper (to taste)
Instructions
- Prepare the vinaigrette: In a small bowl, combine the olive oil, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper. Whisk vigorously until the mixture is fully emulsified and smooth.
- Combine salad ingredients: Place the arugula into a large mixing bowl. Add the pine nuts and shaved Parmesan cheese on top of the arugula.
- Toss the salad: Drizzle the prepared vinaigrette evenly over the arugula mixture. Toss gently but thoroughly until the arugula leaves are well coated with the dressing. Serve immediately to enjoy the freshest flavors and crisp texture.
Notes
- For added crunch and flavor, lightly toast the pine nuts in a dry skillet over medium heat until golden and fragrant before adding to the salad.
- Use freshly squeezed lemon juice for the best flavor and brightness in the vinaigrette.
- Adjust salt and pepper according to your taste preferences.
- This salad is best served immediately to prevent the arugula from wilting.
- You can substitute Parmesan cheese with Pecorino Romano if desired.
Keywords: arugula salad, lemon vinaigrette, pine nuts, parmesan, easy salad, Italian salad, healthy salad, fresh greens
