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Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts

For arugula lovers like me, this Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts is always a treat, and it’s low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

We started out the week with Low-Carb No Bake Cherry Cheesecake Dessert, so I figured it might be a good idea to get some healthy greens in for the next post. And this Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts really was overdue for a photo makeover.

This is a recipe I came up with when I noticed salads with baby arugula, lemon, and Parmesan showing up on the menu at several of my favorite restaurants.  I’m a huge fan of arugula, so I happily sampled the various arugula salads everywhere I saw one. Then I decided to try to actually write down a recipe for my take on the perfect combination of ingredients for an arugula salad.

It took a little experimenting to create the Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts that made my tastebuds so, so happy, but this salad (with just a touch of white balsamic vinegar added to the lemony dressing) is the arugula salad I would eagerly eat over and over. Sometimes I’ll bring home one of those 5 oz. tubs of baby arugula, make this salad for lunch, eat half, and eat the leftovers with my dinner, it’s that good!

As much as I love it, I do admit this is not a particularly budget-friendly dish.  I try not to be an ingredients snob, but this is one recipe where using the best quality ingredients really does make a tremendous difference.

Organic baby arugula may be a bit more expensive, but it has the best flavor, and I’d also use the highest quality extra virgin olive oil and Parmesan cheese I could find.  I seasoned the dressing with sea salt and fresh ground black pepper, not just regular salt and pepper.  If you need to save money on one ingredient here, I think toasted slivered almonds would be a tasty replacement for the pine nuts for a less expensive variation.

Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.
Toast the pine nuts (or slivered almonds) in a dry pan, just until you start to see some color. Mix together the white balsamic vinegar and lemon juice. Whisk in 3 T of extra virgin olive oil, then taste to see if you want more oil. Season the dressing to taste with sea salt and fresh ground black pepper. Please use freshly grated Parmesan cheese, the highest quality of Parmesan you can afford.

Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.
Most arugula doesn’t need to be washed, but wash if needed. Toss the arugula with just enough dressing to coat the greens; then toss in the grated Parmesan and mix. Add most of the pine nuts and toss again. (I save a few pine nuts to sprinkle over each salad.)

Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.
And that’s all there is to making this amazing salad combination that I absolutely never get tired of; enjoy!

Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts
(Makes about 4 side salads unless you love it like I do and eat it in two servings; recipe created by Kalyn, inspired by many beloved arugula and lemon salads she sampled in restaurants!)

Dressing Ingredients:
2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
1 tsp. white balsamic vinegar
3 – 4 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Ingredients:
5 oz. organic baby arugula
1/4 cup coarsely grated best-quality Parmesan cheese (such as Parmigiano Reggiano)
1/4 cup toasted pine nuts (or slivered almonds)

Instructions:

Put pine nuts (or almonds) into a dry pan and toast over high heat until they are just starting to color and become fragrant, watching very carefully so they don’t burn.

Mix together the lemon juice and balsamic vinegar; then whisk in 3 T of extra-virgin olive oil, one tablespoon at a time. Taste the dressing to see if you want to add a little more oil and if so, whisk it in. Season the dressing with sea salt and freshly ground black pepper. Grate the parmesan cheese, using medium or large side of the grater.  

Wash baby arugula if needed and spin dry or dry with paper towels. (It usually comes pre-washed in a 5 oz. container.)  

Put arugula in a large bowl and toss with just enough dressing to coat all the leaves. (You may not need all the dressing.)  Add the coarsely grated Parmesan and toss a few times to combine, then add about 3/4 of the toasted pine nuts (or almonds) and toss again. Put salad into individual serving dishes and top each one with a few more toasted nuts.

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Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 

Arugula is one of the nutrient dense leafy greens we all should eat plenty of and this salad should be great for low-carb and low-glycemic eating plans, including any phase of the South Beach Diet. 

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Dark Leafy Greens Salads You Might Enjoy:
Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes ~ Kalyn’s Kitchen

Strawberry and Goat Cheese Green Salad with Maple Vinaigrette ~ Cookin’ Canuck

Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese ~ Kalyn’s Kitchen

Spinach Salad with Glazed Beets and Blue Cheese from The Perfect Pantry

Strawberry Spinach Salad with Almonds and Dill from Kalyn’s Kitchen

Kalyn's Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts found on KalynsKitchen.com.
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33 comments on “Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts”

  1. My. Oh. My. This is another KK recipe on my Must Try list!

    Donna

  2. Thanks Donna! I could eat it every day I think.

  3. I love arugula salads, and it would be a welcome addition to Thanksgiving.

  4. Stayathomefoodie, me too! I could eat it for every holiday.

  5. I am a HUGE fan of arugula, so I know this would just about hit the spot next to all of those heavier dishes on t-Day!

  6. Joanne, that's just what I thought about it too!

  7. Love, love, love arugula. It's my favorite leaf any time of the year. Where are you picking yours up from? Sometimes I find it a little bland and I like the sharp bite. Great recipe and easy too.

  8. I know I will love this salad. So light and refreshing!

  9. I love that this salad is so simple to put together! Perfect kind of recipe for me!

  10. Heidi I always buy Earthbound Farms baby arugula if I can find it. It's a bit of a luxury item, lol, but I love it!

    Maria, remember the one I had at Caputos? Their version is very good.

    Lauren, simple is good!

  11. I LOVE arugula! Love the thought to throw in some pine nuts too, must try it at home asap.

  12. The pine nuts are definitely a plus for me!

  13. Thanks Britt. I agree, 100%!

  14. This salad looks awesome. I love arugula but the cost keeps it from being a weekly thing. If I could find pine nuts for cheap, I would use them all the time!

  15. Thanks Lizzy. I agree that both arugula and pine nuts are kind of hard on the budget! Why do the best things have to be so expensive?

  16. This was delicious! Tried it last night & it was easy & fast to make. It was a hit with my roommates. 🙂 Thanks again for your great recipes Kalyn!

  17. Sarah, so glad you enjoyed it!

  18. About the cost of this salad: I'm writing this in the spring, and I want to tell everyone that arugula is VERY easy to grow. I planted mine in the garden in mid-April — could have been earlier, because it likes cool weather — and now toward the end of May it is just at the "baby arugula" stage. At other times, I've planted it in a self-watering tub, so if you don't have garden space, that's no excuse!

  19. Baby arugula may be easy to grow in some places, but in Utah it really only grows in the very early spring and late fall. Otherwise it gets too hot here.

  20. I love love love this! I made it for the 2nd time yesterday. I put the leftovers away expecting it to be all wilted and gross by today but when I opened it in the morning to check, it still looked great. So great in fact that I ate it for breakfast. 🙂 It was yummy! Can't wait to make this again.

  21. Glad you enjoyed it so much! I could eat this almost every day.

  22. would it make a difference if i used regular balsamic vinegar instead of white balsamic? i have regular at home and wondering if i can just use what i already have. thanks!

  23. The only real difference is that regular balsamic will darken the dressing a little, so the salad won't look quite so bright. Otherwise, no problem!

  24. Oh I love baby arugula! I put it in everything, even tacos. xo

  25. Hey there! Your blog is just awesome, I love all the recipes you post! I've tried many different ones and I love how you make them sound so easy to make. Thank you so much!

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