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Pioneer Woman Arugula Salad

Pioneer Woman Arugula Salad - recipe card
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This vibrant salad combines peppery arugula with creamy avocado, tangy feta, crunchy almonds, and a bright lemon vinaigrette. It’s a refreshing, protein-packed dish that works as a light lunch or a colorful side.

Ingredients

Scale
  • 6 cups baby arugula (about 5 oz / 140g), rinsed and dried
  • 1 large avocado, ripe but firm, halved, pitted, and diced into 1/2-inch cubes
  • 1/2 cup cherry tomatoes, halved (about 8–10 tomatoes)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup sliced almonds, toasted (see note)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice (about 1 lemon), plus zest of 1/2 lemon
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper

Instructions

  1. Make the vinaigrette: In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, honey, kosher salt, and black pepper until well combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Taste and adjust seasoning—it should be bright and slightly tart.
  2. Place the baby arugula in a large salad bowl. If the leaves are large, you can roughly chop them, but keep them whole for a more elegant presentation.
  3. Add the diced avocado, cherry tomatoes, sliced red onion, and crumbled feta cheese over the arugula. Do not toss yet—this allows the salad to stay crisp until serving.
  4. Just before serving, drizzle the vinaigrette over the salad. Start with about 3/4 of the dressing—you can add more if needed. Toss gently with salad tongs or clean hands to coat all ingredients evenly without crushing the avocado.
  5. Sprinkle the toasted almonds over the top and serve immediately. The salad should be bright, crisp, and well-dressed, with each leaf lightly coated.

Notes

To toast almonds: place in a dry skillet over medium heat and cook for 3-5 minutes, stirring frequently, until golden and fragrant. Let cool before using. Storage: This salad is best enjoyed immediately. If you need to prep ahead, store the dressing in a separate airtight container in the fridge for up to 5 days, and keep the arugula and toppings in separate containers for up to 1 day. Do not toss with dressing until ready to serve. The salad is not suitable for freezing.

Nutrition

Keywords: arugula salad, pioneer woman arugula salad, easy arugula salad, healthy salad, no-cook salad, lemon vinaigrette, avocado salad, feta salad, side dish, summer salad, vegetarian salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-arugula-salad-recipe/