Say farewell to summer and welcome winter citrus with this bright lemon arugula salad, finished with lots of cracked pepper and shaved Parmesan.
The easiest salad for any season
This lemon arugula salad comes together in about five minutes, making it a reliable go-to for busy weeknights or special dinners. It’s refreshingly simple—peppery arugula, thinly shaved Parmesan, and a zesty lemon-Dijon dressing—and the results are vibrant and satisfying.
It’s especially delightful in winter when citrus is at its peak. Serve it alongside grilled meats, spoon it over grain or vegetable bowls, or enjoy it on its own with crunchy croutons for a light meal.
Super simple lemon Dijon dressing
The dressing is the star: grated garlic, sharp Dijon mustard, the juice of a whole lemon and olive oil combine into a bright, punchy vinaigrette. A little salt and plenty of freshly cracked pepper balance the lemon and bring out the peppery notes in the arugula.
When you top the dressed greens with shaved Parmesan, you get a satisfying mix of pepper, citrus, and savory richness that makes this salad feel indulgent despite its simplicity.
Make-ahead tips
You can prepare most of this salad ahead of time—just wait to dress it until just before serving. Place washed and dried arugula in your serving bowl, shave the Parmesan on top, and cover. Combine the dressing ingredients (garlic, lemon juice, Dijon, olive oil, salt and pepper) in a sealed jar and refrigerate.
When you’re ready to eat, shake the jar and toss the dressing with the greens. As long as the salad remains undressed, it will keep well for up to three days using this method.
Vegan & dairy-free adaptation
- To make this dairy-free, replace shaved Parmesan with a plant-based hard-cheese alternative or toasted nuts or seeds for a savory, crunchy element.
- If you avoid raw garlic, try roasting or infusing the garlic in the olive oil first for a milder flavor.
- This salad is naturally gluten free; if you want extra texture, add gluten-free croutons or toasted chickpeas.
What to serve it with
This lemon arugula salad pairs beautifully with richer mains and grilled proteins. Try it alongside roasted or grilled lamb, lemon chicken, or simply serve it with a bowl of grains and roasted vegetables for a balanced plate.
- Grilled or roasted lamb chops
- Lemon and olive roast chicken
- Grain bowls with roasted vegetables
Happy cooking!
Lemon Arugula Salad
- Author: Salima Benkhalti
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3–4 servings
- Category: Raw, Salad
- Method: Raw, Tossed
- Cuisine: Italian, American
- Diet: Gluten Free
Ingredients
- 4 cups arugula
- ¼ cup olive oil
- 2 cloves garlic, minced or grated
- 1 lemon, juiced
- 1 tbsp Dijon mustard
- 2 tsp salt
- 2 tsp freshly cracked pepper
- ½ cup shaved Parmesan
Instructions
- In a small jar, combine the olive oil, grated or minced garlic, lemon juice, Dijon mustard, salt, and freshly cracked pepper. Whisk or shake until the dressing is emulsified and well blended.
- Place the arugula in a large bowl. Drizzle the dressing over the greens and toss lightly to coat. Finish with shaved Parmesan and an extra grind of black pepper if desired. Serve immediately.