Arugula Salad with Parmigiano and Pine Nuts
This simple arugula salad with Parmigiano and pine nuts is fresh, peppery and perfectly balanced. It makes an ideal side for just about anything and is perfect for when you want something that's quick but still feels special.
This post may contain affiliate links.
This easy arugula salad recipe is proof that when you start with great ingredients, you don't need to do much to make something wonderful.
Peppery arugula gets tossed with rich toasted pine nuts, nutty shaved parmesan cheese, a super simple lemon vinaigrette and a finishing touch of flaky salt and cracked black pepper. It's a beautiful salad that's clean, fresh and always hits the spot!
I make this simple salad all the time. It's one of my absolute favorites, especially in the summer when I have tons of arugula growing in my garden. And when I also have juicy tomatoes growing, they make the best addition!
This is the perfect salad to make when you're busy and don't have a lot of time because it only uses a handful of ingredients and comes together really quick.
It's also very adaptable! Add a handful of homemade croutons, use different nuts like pumpkin seeds or sunflower seeds, swap in goat cheese or pecorino Romano, or try a different dressing like a classic white wine vinaigrette, or this simple balsamic vinaigrette.
Want more simple Italian salads? Try this fresh shaved zucchini salad, a vibrant raw asparagus salad, or a crisp and juicy fennel orange salad.
Why This Recipe Works
- Uses simple, high-quality ingredients for maximum flavor.
- Comes together in minutes.
- Easily customized with seasonal add-ins or your favorite vinaigrette.
- Fresh, peppery, and versatile enough to complement any menu.
Ingredient Notes
Baby arugula - This works best with tender, pre-washed baby arugula. The peppery taste of the arugula brings a unique flavor that defines the salad, but other tender greens can be used in a pinch.
Lemon and olive oil - Lemon and olive oil make a fresh, light lemon dressing. If you want a sweeter flavor, substitute with a high-quality aged balsamic vinegar. Learn more about choosing good Italian olive oil and vinegars.
Parmigiano Reggiano - Use good quality Parmigiano Reggiano and shave it fresh with a vegetable peeler. Avoid pre-shaved cheese, which lacks flavor and texture. You can also substitute with other Italian cheeses like pecorino Romano or goat cheese.
Pine nuts - I love pine nuts, but they can be expensive, so feel free to swap them out with almonds, pumpkin seeds, sunflower seeds, cashews, or any other nut. Just make sure you lightly toast them first to bring out their nuttiness and crunch.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Small skillet
- Large bowl
- Vegetable peeler
- Salad tongs
- Citrus juicer
- Cutting board
- Chef's knife
- Microplane (optional)
Step by Step Instructions
- Place the pine nuts in a small dry skillet over medium-low heat. Toast for 3-5 minutes, stirring often, until golden brown and fragrant. Transfer to a plate to cool.
Pro Tip: Watch the pine nuts closely, as they can burn quickly.
- Add the arugula to a large mixing bowl. Squeeze the lemon juice over the top, drizzle with olive oil, and gently toss to coat.
- Add the cooled pine nuts and Parmigiano Reggiano. Season with flaky sea salt and cracked black pepper to taste.
- Give it one last gentle toss and serve immediately.
Tips for Success
- Lightly dry your arugula if it's too damp from washing. Excess moisture will dilute the dressing and weigh down the greens. A salad spinner works great.
- Use a vegetable peeler to get nice wide shavings of cheese.
- Dress the salad right before serving to keep the arugula crisp.
- Taste and adjust the seasoning after tossing. A little more lemon or salt might be needed depending on your taste.
Variations
- Add thinly sliced fennel or red onion for crunch.
- Swap arugula for baby spinach or mixed greens if preferred.
- Top with a few halved cherry tomatoes, fresh fruit or avocado slices.
- Add some dried cherries, cranberries, or currants.
- Finish with some lemon zest to give more citrus flavor or some chili flakes for spicy notes.
Serving Suggestions
Serve as a side dish for buttery flounder francaise, crispy almond crusted chicken or a tender pan seared filet mignon. It's also great alongside a delicate baked fish with herbs and most pasta dishes, like this Sicilian style fish pasta.
Storage Tips
This fresh arugula salad is best enjoyed immediately after tossing. If needed, store leftover dressed salad in an airtight container in the fridge for up to one day, though the arugula will wilt. If prepping ahead, keep the dressing separate and assemble just before serving.
FAQs
Prepping the components in advance is a good idea, but wait to toss with dressing until just before serving. The best arugula salad should be dressed right before serving so the greens don't get soggy.
Yes, my favorite greens to substitute arugula are baby spinach or mixed leafy greens.
Try toasted almonds, pumpkin seeds, sunflower seeds, or chopped cashews in this delicious salad.
All my go-to salads use fresh lemon juice because it gives the best flavor and bright acidity. Bottled isn't recommended.
Yes, top with grilled chicken breast, shrimp, salmon, or white beans to turn this into a main dish for lunch or weeknight meals.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Arugula Salad with Pine Nuts and Parmesan
Ingredients
- 3 cups baby arugula packed
- 2 tablespoons pine nuts lightly toasted
- 1 ½ ounces Parmigiano Reggiano shaved
- ½ lemon
- 1 ½ tablespoons extra virgin olive oil
- Flaky sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Place the pine nuts in a small dry skillet over medium-low heat. Toast for 3-5 minutes, stirring often, until golden brown and fragrant. Transfer to a plate to cool.
- Add the arugula to a large mixing bowl. Squeeze the lemon juice over the top, drizzle with olive oil, and gently toss to coat.
- Add the cooled pine nuts and Parmigiano Reggiano. Season with flaky sea salt and cracked black pepper to taste.
- Give it one last gentle toss and serve immediately.
Notes
- Lightly dry your arugula if it's too damp from washing. Excess moisture will dilute the dressing and weigh down the greens. A salad spinner works great.
- Use a vegetable peeler to get nice wide shavings of cheese.
- Dress the salad right before serving to keep the arugula crisp.
- Taste and adjust the seasoning after tossing. A little more lemon or salt might be needed depending on your taste.
I made this with pumpkin seeds. It’s super easy and very tasty. Will make on repeat!!
Thank you so much for leaving a review! I'm so glad you loved the recipe! 🙂