Arugula and Spinach Salad

Ingredients

• 60 gpre-washed baby rocket (arugula)
• 60 gpre-washed baby spinach
• ¼red onion
• 25 gtoasted flaked almonds
• 30 gfeta cheese
• ¼–½ teaspoonsumac
• Juice of 1–2 lemons, to tastelemon
• ¼ teaspoon, to tastesea salt
• 30–45 mlextra-virgin olive oil

Instructions

1. 1

   Chop the leaves

   Roughly chop the rocket and spinach, then cut the red onion into wedges.

2. 2

   Toss the salad

   Put the rocket, spinach and onion in a large bowl. Add the lemon juice, olive oil and a pinch of salt, then toss gently to combine.

3. 3

   Add the toppings

   Finish with the feta, sumac and toasted flaked almonds scattered over the salad.

What is arugula and spinach salad?

This is a fresh, no-cook salad built around two leafy greens: peppery rocket, also called arugula, and mild spinach. The Palestinian-American flavour cues come through in the sumac, a tart spice commonly used in Levantine cooking.

The contrast is what makes this version work: lemon and sumac brighten the leaves, while feta and almonds bring salty and toasty notes. It takes about 10 minutes and can be served as a side or adapted with extra toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 275 calories, 7g protein, 10g carbs, 24g fat.

The olive oil and almonds provide most of the fat, while the greens contribute carbohydrates and fibre; feta and almonds provide some protein. Pair a serving with a protein-rich main or cooked grains for a more balanced, filling plate.

Choose and prepare the ingredients

Leafy greens: pre-washed baby rocket and spinach keep preparation simple. Rough chopping makes them easier to eat and helps the dressing coat the leaves.

Red onion: cut it into wedges as directed for a noticeable, crisp bite. If you prefer a gentler onion flavour, slice the wedges thinly.

Finishing ingredients: feta adds saltiness, and toasted almonds add crunch. Sumac brings a tart, lemon-like note, so begin with the smaller amount if you are unsure how much you like.

Toss gently for an even dressing

Add the lemon juice, olive oil and salt to the greens and onion, then toss with a light touch. The leaves should be lightly coated rather than weighed down or bruised.

The recipe gives a range of 1–2 lemons and 2–3 tablespoons of oil. Start with less, taste, and add more to suit the sharpness and richness you want.

Finish with texture

Keep the feta, sumac and almonds for the final step so they remain visible and the almonds keep their crunch. Scatter them evenly over the top rather than mixing them in vigorously.

The finished salad should have tender leaves, crisp onion, crumbly feta and toasted nuts in each serving. Serve soon after dressing, before the greens soften.

How to serve it

As a side, serve the salad with grilled vegetables, fish, chicken or a dish of grains. Its lemony dressing works particularly well alongside richer or simply seasoned foods.

For a more filling main meal, add a protein or a cooked grain. Keep additions separate until serving if you want the greens to stay crisp.

Season to taste

Lemon and sumac both contribute tartness, while feta and salt add savouriness. Taste the dressed greens before adding the finishing toppings, then adjust the lemon or salt in small amounts.

If the dressing tastes too sharp, add a little more olive oil. If it feels flat, a small extra squeeze of lemon or pinch of sumac can lift it.

Recipe notes & tips

• Taste the dressing before adding all the lemon juice, as lemon size and sharpness vary.
• Add the almonds just before serving to preserve their crunch.
• Use a large bowl so the leaves can be tossed without being crushed.
• Crumble the feta over the top for a little of its salty flavour in each bite.
• Serve promptly after dressing for the best leaf texture.

Variations

• Add cucumber: Dice it for a cool, crisp addition.
• Make it more filling: Add cooked lentils or chickpeas.
• Add grains: Fold in cooked bulgur or quinoa just before serving.
• Change the nuts: Use toasted walnuts in place of the almonds.
• Add fresh herbs: Scatter chopped parsley or mint over the finished salad.

Common mistakes to avoid

• Dressing too early: The leaves soften as they sit; toss just before serving.
• Adding all the lemon at once: The dressing may turn too sharp; start with less and taste.
• Overmixing: The leaves can bruise and the feta can break down; toss gently.
• Skipping the taste check: Feta and sumac affect the seasoning; adjust salt and lemon after tasting.
• Adding almonds too soon: They can lose their crunch; sprinkle them on at the end.

How to store

Store undressed greens and toppings separately in airtight containers in the fridge for up to 2 days. Once dressed, the salad is best eaten straight away; it does not need reheating.

Frequently asked questions