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    Home » Salad

    Arugula Salad with Lemon Balsamic Dressing

    Published: May 2, 2021 · Modified: Jul 5, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

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    Jump to Recipe

    I have to admit there have been times when I’ve created a beautiful salad in my head only to be disappointed by the time it gets to the plate. You know when you wind up pushing your fork around to find just the bits you like and leaving the rest behind? Well, not this time! This is THE BEST homemade arugula salad. It has subtle--notes of sweet, salty, sour, and spicy everything I want in a dish and I could literally eat it every day. 

    Arugula salad in a heart shaped serving platter

    What I love about this salad is that each bite is full of variety. No matter what combination you get on your fork, with the peppery arugula, sweet corn, ripe pears, salty parmesan, juicy cherry tomatoes, and crunchy walnuts -- you are guaranteed a delicious mouthful. It’s truly a delight for the senses, both visually appealing and bursting with fresh goodness! 

    So what makes the perfect salad? The dressing, the greens, the toppings, and mix-ins? Well….yes. The key is balance - flavors and textures that work together. But equally important are the contrasts that create an interesting and delicious composition. 

    Arugula salad in white bowls

    It’s no secret that arugula and parmesan were made for each other--peppery fresh greens with a rich salty cheese that can stand up to the spicy notes. Adding in those crisp fragrant pears, sweet corn, juicy tomatoes, and buttery walnuts create the symphony of flavors and textures that makes you want another bite...and another!

    Lemon Balsamic Dressing

    The lemon-balsamic-shallot dressing unites all of the ingredients together with its sweet-tangy notes. A poorly composed salad with ingredients that don’t work together can easily have a muddied flavor profile. Instead, here we have a bright and fresh composed dish, each ingredient adding to the dish.

    lemon balsamic dressing ingredients
    l

    Crowd Pleaser

    The Arugula Salad with Shaved Parmesan and Pears is made for brunches and holidays. It’s super easy to put together, but with a touch of fancy that makes it just right for special occasions. I know I’ll be serving this salad all spring and summer--for Mother’s Day, brunches, and BBQs. It’s also a thoughtful vegetarian option.

    Year Round Winner

    You can find all of these ingredients year-round in most grocery stores. I always find beautiful organic arugula - there are some hydroponic varieties, in particular, that have an incredible spicy flavor. Want to skip one of these ingredients and add dried fruit instead for something more Autumnal? Go for it!  

    Ingredient Spotlight

    ingredients for arugula salad
    • Arugula--fresh leafy greens with a distinct peppery flavor. Arugula is part of the Brassica family along with broccoli, cauliflower, and Brussel sprouts. It is a powerhouse of nutrition, packed with antioxidants, vitamins, and minerals. It's a great source of calcium which is super important for people who are dairy-free. Also contains folate, Vitamins C &A, and potassium. 
    • Walnuts--tree nuts, a source of good fats--polyunsaturated. Also high in omega-3 fatty acids which have been shown to lower cholesterol. Source of antioxidants, manganese, calcium, and protein.
    • Pears--high in dietary fiber which is essential for a well-functioning digestive system. Pears contain vitamin C and potassium, high water content, and lower in calories than many other fruits.
    • Parmesan--besides being incredibly delicious, a good source of calcium for bone health. Also a good source of protein. Aged parmesan has much lower lactose than other forms of dairy.
    Arugula salad with lemon balsamic dressing and parmesan cheese

    Tips 

    • Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods  
    • Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
    • Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days
    • Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving
    • Add a drizzle of balsamic glaze at the end for a hint of sweetness that brings all the flavors together. I love the ready-made balsamic glaze from Trader Joe’s 

    Substitutions

    Avoiding nuts? Throw in some sunflower or pumpkin seeds for a bit of crunch and an extra serving of nutrients. Raw or toasted quickly in a dry pan, either works.

    No dairy? Skip the parmesan altogether or go for a simple homemade vegan parmesan. Most recipes call for cashews, nutritional yeast, salt, and garlic powder.

    How to make Arugula Salad

    • In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
    lemon balsamic dressing
    • In a large bowl add arugula. Layer over corn, cherry tomatoes, and walnuts.
    steps one thru four of arugula salad
    • Add shaved parmesan cheese and sliced pear. Drizzle the dressing when ready to serve and optionally drizzle some balsamic glaze.
    steps five thru eight of arugula salad

    How to Serve

    This salad is absolutely perfect as-is for lunch--the kind of lunch you deserve! One that you’re excited to eat that also happens to be light and healthy. 

    As a side dish, especially with this balsamic dressing, the arugula salad pairs amazingly well with grilled meats, pizza, and pasta dishes. Want to make a main course salad that’s restaurant quality? Top with grilled or roasted shrimp, salmon, or chicken. 

    arugula salad closeup photo

    Did you enjoy this flavorful and healthy salad? Here are some more of my favorite salads:

    • Mango Salad
    • Kale Salad with Almonds
    • Fiesta Quinoa Salad
    • Sprouted Mung Bean Salad
    • Indian Cucumber Salad
    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    arugula salad with parmesan cheese in a bowl
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    4.67 from 6 votes

    My Favorite Arugula Salad

    Arugula Salad with corn, pear, parmesan cheese and lemon balsamic dressing
    Prep Time15 mins
    Cook Time0 mins
    Total Time15 mins
    Course: Salad
    Cuisine: American
    Servings: 6
    Calories: 174kcal
    Author: Archana Mundhe

    Ingredients

    • 5 oz pack organic arugula
    • 1 cup sweet corn steamed or roasted kernels
    • 1 cup cherry tomatoes halved
    • 1 pear Anjou or Barlett, thinly sliced
    • ½ cup walnuts roughly chopped (you can also use your choice of nuts)
    • ¼ cup parmesan cheese shaved
    • 2 small pink radishes thinly sliced, optional

    Lemon Balsamic Dressing

    • 2 tablespoons shallots minced
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • ¼ teaspoon black pepper
    • 1 tablespoon balsamic vinegar
    • Balsamic glaze

    Instructions

    • In a mixing bowl whisk olive oil, lemon juice, balsamic vinegar, and black pepper. Stir in shallots.
    • In a large bowl add arugula. Add corn, cherry tomatoes, pear, radishes, walnuts and parmesan cheese.
    • Pour the dressing over just before serving. Drizzle glaze on top.

    Video

    Notes

    • Buy the triple-washed baby arugula so you save time washing and drying the leaves. I get mine from Whole Foods  
    • Unlike most salads, I do not mix in the dressing. Simply drizzle it all over and as you pick up the salad with a pair of tongs the dressing will seep drown into the arugula. This also keeps the arugula fresh and prevents wilting for a longer time
    • Want to make just for 1 or 2 servings? Build the salad directly on serving plates. Drizzle the dressing over and keep the leftovers to use during the next few days. Ingredients will stay good in the refrigerator for 2 to 3 days. 
    • Making ahead? Keep the salad and the dressing separate and pour the dressing over just before serving

    Nutrition

    Calories: 174kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 75mg | Potassium: 300mg | Fiber: 3g | Sugar: 6g | Vitamin A: 785IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 1mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Nam says

      May 06, 2021 at 8:14 am

      Love love loved this salad ! It was delicious and I substituted apples in place of pears because that's what I thought my kids would like. I loved this salad! Thank you Archana !5 stars

      Reply
      • Archana says

        May 06, 2021 at 10:24 am

        Thank you for the feedback! So happy to hear that. your kids approved it too

        Reply
    2. Katie says

      November 19, 2021 at 8:08 am

      Where did you get that heart shaped serving bowl?

      Reply
      • Archana says

        November 22, 2021 at 4:13 pm

        Kate, its from The White Company

        Reply
    3. Jagruti Kiri Gandhi says

      July 04, 2022 at 12:19 pm

      in the picture you can see radish, not mentioned in the recipe ingridients.

      Reply
      • Archana says

        July 05, 2022 at 8:34 am

        You are right Jagruti! Radishes are optional and I missed adding them to teh ingredients. I will update the recipe.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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