Spinach and Arugula Salad
This Spinach and Arugula Salad is a fresh and vibrant mix of greens, Honeycrisp apples, juicy blackberries, and creamy goat cheese.
Servings 6
Ingredients
For the Salad
- 5 ounces arugula and spinach mix
- ½ honey crisp apple, sliced thin
- ½ cup blackberries
- ⅓ cup goat cheese
- ⅓ cup sliced almonds, toasted
- Optional: fresh mint, chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 1 clove garlic, grated
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add all the dressing ingredients into a salad dressing shaker.
- Shake until well combined and emulsified. If you don’t have a salad shaker, you can use a small mixing bowl and a whisk instead. Set the dressing aside while you prepare the salad.
To Make the Salad
- Add the arugula and spinach to a large serving platter or salad bowl.
- Wash and slice your apple in thin slices.
- Place the apple slices in small bunches of 3 each, spread throughout the salad, along with the blackberries.
- Add the toasted sliced almonds, goat cheese, (optional) chopped fresh mint and drizzle the dressing over the top, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Spinach and Arugula Salad
Amount per Serving
Calories
172
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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