Description
A quick, 10-minute side dish featuring peppery arugula wilted in a tangy lemon-Dijon dressing, topped with crunchy toasted walnuts and shaved Parmesan cheese.
Ingredients
Scale
- 5–6 ounces (150-170g) arugula, packed
- 1/2 cup (60g) walnuts, chopped
- 1/2 cup (50g) Parmesan cheese, shaved into ribbons
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- Salt and black pepper to taste
Instructions
- Chop walnuts into rough chunks. If using raw walnuts, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly browned. Let cool.
- Shave Parmesan into ribbons using a vegetable peeler. Mince garlic and juice the lemon.
- In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Place arugula in a large salad bowl. Drizzle about two-thirds of the dressing over the greens.
- Gently toss the arugula with tongs or large spoons until leaves are coated and slightly wilted.
- Scatter toasted walnuts and shaved Parmesan over the salad.
- Drizzle with remaining dressing if needed and toss gently one more time to distribute ingredients.
- Serve immediately.
Notes
Ensure arugula is thoroughly dried after washing to prevent a watery salad. Toast walnuts carefully as they burn quickly. Shaved Parmesan melts slightly into the warm dressing for better texture. This salad is best served immediately; do not freeze or reheat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 250
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 10
Keywords: arugula salad, wilted salad, quick side dish, healthy salad, walnut salad, parmesan salad, easy dinner, gluten-free salad