Parmesan Arugula Salad With Lemon Vinaigrette

  • Author: Amy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


Fresh arugula is topped with shaved parmesan and toasted pine nuts. Topped with the best homemade dressing, this parmesan arugula salad with lemon vinaigrette is the perfect summer side salad, or main dish with a crusty baguette on the side.



5 oz Arugula (about one container of pre-washed arugula)

1/4 cup pine nuts

1/2 cup or more parmesan cheese, freshly shaved*

2 green onions, thinly sliced

1/2 cup olive oil

2 lemons, zest and juice (1 tsp zest, 2 Tbsp juice)

3 cloves of garlic, minced

1 tsp apple cider vinegar

1 1/2 tsp sweetener of choice

1/2 tsp salt


  1. In a small dry pan, toast the pine nuts over medium heat, shaking every minute for 5-7 minutes or until they begin to brown.  
  2. Pile the arugula on a platter and top with cheese, pine nuts, and green onions.
  3. In a magic bullet, blender, or small food processor:  blend oil, lemon juice, zest, garlic, vinegar, sweetener, and salt.
  4. Dress the salad just before serving.


* I use a vegetable peeler to shave the parmesan

  • Category: Side Dishes
  • Method: Assemble
  • Cuisine: Italian

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