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Arugula Salad with Pine Nuts & Shaved Parmesan

Shaved parmesan and pine nuts on top of baby arugula greens.

Simple salads like this arugula version are the best! This salad can be paired with so many main dishes and is really easy to make.

I love salads and I am constantly playing with different versions of them. I’ve got salads for different seasons, occasions and dishes. And, I usually will make my own salad dressings to go with them.

Why I love salads so much:

  • Are great side dishes
  • Can be made quickly
  • Easily eaten as lunch with a little extra protein
  • Provide a lot of healthy nutrients you need

What You’ll Need:

For the Vinaigrette:

For the Salad Base:

Making the Recipe:

You will start by toasting the pine nuts in a skillet on medium heat. Toss the pine nuts several times while cooking so that they toast but don’t burn.

Next, mince the shallots for the vinaigrette and set them aside.

Now, you are ready to mix up the vinaigrette. Combine the oil, red wine vinegar, honey, dijon and seasonings in a glass measuring cup. Add the shallots and whisk.

You will then put the arugula into a large serving bowl. Toss the greens with the vinaigrette. Next, sprinkle the pine nuts and shaved Parmesan cheese on top of the salad and serve.

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Shaved parmesan and pine nuts on top of baby arugula greens.

Arugula Salad with Pine Nuts & Shaved Parmesan

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salads
  • Method: Hand Mix
  • Diet: Gluten Free

Description

Simple salads like this arugula version are the best! This salad can be paired with so many main dishes and is really easy to make.


Ingredients

Scale

Red Wine Vinaigrette:

  • 1/4 cup olive oil (organic, extra virgin)
  • 1 shallot, finely minced
  • 2 1/2 tsp. red wine vinegar
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • sea salt to taste
  • freshly ground pepper to taste

Salad Base:

  • 8 cups baby arugula
  • 1/4 cup pine nuts, toasted
  • 1/4 cup shaved parmesan cheese

Instructions

  1. Toast the pine nuts in a skillet over medium heat for 3-4 minutes. Toss the nuts in the pan regularly to ensure they are toasted to a light brown color and fragrant, but not burned. Set aside to cool while assembling the rest of the salad.
  2. Finely mince the shallots and set aside.
  3. Mix the remaining vinaigrette ingredients together, add the minced shallots and whisk well.
  4. Place the arugula in a large salad bowl. Toss with the vinaigrette and top with the pine nuts and shaved parmesan prior to serving.

Notes

This dressing could be made using a mason jar with a lid and shaking the ingredients well.

Keywords: healthy salad, vegetarian

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