Easy Arugula Salad with Pine Nuts and Parmesan
This salad is proof that when you start with great ingredients, you don't need to do much. Peppery arugula, rich toasted pine nuts, shaved parmesan cheese, lemon vinaigrette, and a finishing touch of flaky salt and cracked black pepper. It's clean, fresh, and always hits the spot.
Servings: 2
Calories: 259kcal
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.
Nutrition
Calories: 259kcal | Carbohydrates: 6g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 14mg | Sodium: 350mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 887IU | Vitamin C: 19mg | Calcium: 308mg | Iron: 1mg
