Arugula Salad with Lemon & Pine Nuts
This vibrant Arugula Salad with Lemon & Pine Nuts is a quick and elegant side dish, featuring the peppery bite of fresh arugula, bright lemon dressing, and the irresistible crunch of toasted pine nuts, all finished with delicate shavings of Parmesan.
For 4 servings
Heat a small, dry skillet over medium-low heat. Add the pine nuts and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Watch carefully as they can burn quickly. Immediately transfer the toasted pine nuts to a small plate to cool.
Gently wash the arugula under cool water and thoroughly dry it using a salad spinner or by patting it with paper towels. Ensure the arugula is completely dry to prevent the dressing from becoming watery and to keep the leaves crisp.
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, sea salt, and freshly ground black pepper until well combined and slightly emulsified.
Place the dried arugula in a large mixing bowl. Pour the prepared lemon vinaigrette over the arugula. Gently toss the salad using tongs or your hands until the arugula is evenly coated with the dressing.
Divide the dressed arugula among individual serving plates or arrange it on a large platter. Sprinkle the toasted pine nuts evenly over the salad.
Using a vegetable peeler or a microplane, shave or grate the Parmesan cheese directly over the salad. Serve immediately to enjoy the crispness of the arugula and the warmth of the toasted pine nuts.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To ensure crisp arugula, always wash and dry it thoroughly just before dressing. If your arugula seems a bit wilted, you can revive it by soaking it in a bowl of ice water for 10-15 minutes, then drying it completely.
- 2When toasting pine nuts, keep a close eye on them as they can go from perfectly golden to burnt in seconds. Toast them in a dry pan over medium-low heat, stirring constantly, until they are fragrant and lightly browned.
- 3For the best flavor, use freshly squeezed lemon juice and high-quality extra virgin olive oil. The simplicity of this salad means the quality of each ingredient truly shines through.
- 4Shave your Parmesan cheese directly onto the salad just before serving. Freshly shaved Parmesan has a much more delicate texture and richer flavor than pre-shredded varieties.
Adapt it for your goals.
Add Protein
Transform this side salad into a light meal by adding grilled chicken, pan-seared shrimp, or crumbled goat cheese for extra protein and creaminess.
Sweet & Savory TwistSweet & Savory Twist
Introduce a touch of sweetness by adding thinly sliced fresh pear, dried cranberries, or segmented orange slices to complement the peppery arugula.
Nut & Seed SwapNut & Seed Swap
If pine nuts are unavailable or you prefer a different flavor, toasted slivered almonds, walnuts, or even sunflower seeds make excellent substitutes, offering a similar crunch.
Why this is on our healthy list.
Rich in Nutrients
Arugula is packed with vitamins K, A, and C, as well as folate and calcium, contributing to bone health, vision, and immune function.
Heart-Healthy Fats
Extra virgin olive oil and pine nuts provide monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health and can help reduce bad cholesterol levels.
Antioxidant Powerhouse
Both arugula and olive oil are high in antioxidants, which help combat oxidative stress and inflammation in the body, protecting cells from damage.
Frequently asked questions
While the dressing can be made a day in advance and stored in the refrigerator, it's best to assemble and dress the salad just before serving. Arugula can wilt quickly once dressed, and the pine nuts will lose their crispness if added too early.
