Hamdi Saidani This Pioneer Woman Arugula Salad is a simple and peppery recipe, which is made with arugula and Parmesan cheese. It’s a straightforward recipe, ready in about 10 minutes.
Pioneer Woman Arugula Salad Ingredients
FOR THE ARUGULA SALAD:
- 5 ounces arugula (about 5 cups)
- ⅓ cup large Parmesan cheese shavings
- 3 tablespoons chopped sunflower seeds or chopped nuts of choice (optional)
- 1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)
FOR MORE VEGGIES (optional):
- 4 medium carrots, shaved into ribbons
- 1 pint cherry tomatoes, halved
FOR THE DRESSING:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
How To Make Pioneer Woman Arugula Salad
- Combine Salad Greens: Place the arugula and any optional vegetables, like carrot ribbons or cherry tomatoes, in a large bowl.
- Whisk the Dressing: In a small bowl or a mason jar with a lid, whisk or shake together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt.
- Dress the Salad: Drizzle just enough dressing over the arugula to moisten it, then toss gently to combine.
- Garnish and Serve: Sprinkle the Parmesan shavings and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.
Recipe Tips
- How to get perfect Parmesan shavings? The secret to beautiful, large Parmesan shavings, as seen in the pictures, is to use a simple vegetable peeler. Shave it directly off a block of high-quality Parmesan cheese.
- Can I use a different nut? Yes, the recipe is very flexible. Toasted and chopped walnuts, pecans, or pistachios are all delicious alternatives to sunflower seeds.
- How do I prevent the arugula from wilting? Arugula is a delicate green. To keep it crisp and fresh, it’s best to add the dressing and toss the salad just before you plan to serve it.
- Can I make the dressing in advance? Absolutely. The dressing can be made ahead and stored in an airtight container in the refrigerator for up to one week. Just give it a good shake before using it.
What To Serve With This Arugula Salad
This simple and peppery arugula salad is a versatile side dish that pairs well with almost any main course.
- Grilled Steak or a Seared Ribeye
- Roasted Chicken
- Pan-Seared Salmon or other grilled fish
- A hearty pasta dish, like lasagna or spaghetti and meatballs
- A slice of fresh, hot pizza
How To Store Arugula Salad
- Best Eaten Fresh: This salad is at its best when served immediately after being dressed.
- Refrigerate: The recipe notes that leftover, dressed salad can be stored in the refrigerator for up to one day. The arugula will wilt, but it will still taste delicious. For a fresher experience, you can toss some fresh arugula into the leftovers to crisp things back up.
Arugula Salad Nutrition Facts
- Calories: 122kcal
- Carbohydrates: 9g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 2g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What makes arugula taste peppery?
Arugula is part of the brassica family (along with mustard greens and radishes) and contains natural compounds called glucosinolates, which give it its characteristic spicy or peppery flavor.
Can I use a different type of cheese?
Yes. If you don’t have Parmesan, large shavings of a salty, hard cheese like Pecorino Romano or Grana Padano would be an excellent substitute.
Is this salad good for meal prep?
Yes, it is great for meal prep if you store the components separately. You can make the dressing in a jar and prepare all the salad ingredients (arugula, shaved Parmesan, chopped nuts) and store them in separate containers in the fridge. When you’re ready to eat, just combine and toss.
Try More Pioneer Woman Recipes:
- Pioneer Woman Antipasto Salad Recipe
- Pioneer Woman Mashed Potato Salad Recipe
- Pioneer Woman Mango Salad Recipe
Pioneer Woman Arugula Salad Recipe
Description
A simple, peppery arugula salad with large Parmesan shavings and a tangy lemon-balsamic vinaigrette.
Ingredients
Dressing:
Instructions
- Place arugula and any other optional vegetables in a large salad bowl.
- In a small jar, shake together the lemon juice, balsamic vinegar, olive oil, and salt.
- Drizzle the dressing over the arugula and toss to lightly coat.
- Top with Parmesan shavings and optional nuts or herbs.
- Serve immediately.
Notes
- u003cliu003eFor the best quality salad, use a block of Parmesan cheese and shave it yourself with a vegetable peeler.u003c/liu003eu003cliu003eDon’t overdress the salad; start with a small amount of dressing and add more if needed.u003c/liu003eu003cliu003eThe dressing can be made up to a week in advance and stored in the refrigerator.u003c/liu003eu003cliu003eFor the freshest salad, toss with the dressing just before serving.u003c/liu003e
