Delightful Arugula and Spinach Salad Recipe!
Welcome to my arugula and spinach salad with caramelized shallots recipe! This recipe is sure to impress your guests with its delicious flavors and beautiful presentation.
As a home chef who loves hosting parties, I have learned that having a good salad recipe in your arsenal can elevate any meal. This particular salad is perfect for any occasion, whether it’s a casual weeknight dinner or a fancy dinner party.
The combination of arugula, spinach, and caramelized shallots creates a perfect balance of sweet and savory. The crunch of the greens combined with the softness of the shallots will make every bite a delight.
In addition, this salad is incredibly easy to make. It only requires a few simple steps and uses ingredients that you probably already have on hand. I’ve provided substitutions and variations so you can easily customize this recipe to your liking.
I hope you enjoy making and devouring this arugula and spinach salad with caramelized shallots as much as I do!
Why You’ll Love This Recipe
Looking for a delightful and healthy salad that is easy to prepare and perfect for any occasion? Look no further than this scrumptious arugula and spinach salad with caramelized shallots recipe! This powerful combination of flavors is sure to wow your taste buds, and the nutrient-rich ingredients will satisfy your hunger without weighing you down.
When you taste this salad, you’ll fall in love with the savory-sweet flavor of caramelized shallots that add a delectable crunch to the greens. The peppery arugula and delicate spinach are marinated in a homemade Dijon mustard vinaigrette that is perfectly balanced with the sweetness of sherry wine vinegar, making every bite a burst of flavor that will leave you craving for more.
What’s more? You can customize this recipe to fit any dietary preference. Swap out feta cheese for goat cheese, or omit the cheese entirely for a vegan option. Add some pear or roasted pumpkin to take it up a notch or sprinkle some pine nuts on top, which adds both crunch and nuttiness. This salad is versatile enough to be served as either an appetizer or the main course depending on the occasion.
This arugula and spinach salad is not only delicious but also packed with healthy nutrients such as vitamin C, fiber, iron, and calcium. It’s perfect for those who want to eat healthily without sacrificing taste. This recipe truly has it all – healthy ingredients, bold flavors, and easy preparation – perfect for anyone who wants to impress their guests with a sophisticated yet simple dish.
In conclusion, this arugula and spinach salad with caramelized shallots recipe is bound to be one of your go-to dishes once you’ve tasted it. With its combination of unique flavors, nutrition-packed ingredients, and versatility in variations and substitutions, it’s a winner for everyone. Try it today; it won’t disappoint!
Ingredient List
Let’s gather the ingredients!
This recipe requires simple and nutritious ingredients that are easy to find. The combination of baby arugula and spinach leaves provides an excellent source of vitamins and minerals. Caramelized shallots add a luxurious flavor to the salad, and salty notes from feta cheese perfectly balance the sweetness.
- 3 ounces arugula
- 2 ounces baby spinach leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced shallots
The caramelized shallots not only make an impression in terms of flavor but also add a beautiful touch to the salad’s visual appeal. A topping of tangy feta cheese further elevates the salad with its creamy texture and sharp taste. Be sure to get good quality extra virgin olive oil as it’s a critical ingredient in this salad dressing. Don’t worry about not finding any of these ingredients at your local grocery store; they’re easy to come by!
The Recipe How-To
Preparing the Caramelized Shallots
- Before starting with the caramelized shallots, peel and slice them thinly. To do so, cut off the ends, make a vertical cut through the middle, then remove the papery outer layers.
- Over low to medium heat, place a pan on the stove and add two tablespoons of extra-virgin olive oil.
- Once heated, add the sliced shallots and allow them to cook for about 10 minutes while stirring frequently, until they turn brown and caramelized.
- Season with a pinch of sea salt and a pinch of dried oregano.
- Once done, remove from heat and let it cool for five minutes.
Preparing the Vinaigrette
- In a small bowl, whisk together one tablespoon of Dijon mustard, one tablespoon of sherry wine vinegar or balsamic vinegar,
and a pinch of salt and pepper. - While still whisking, slowly drizzle in three tablespoons of extra-virgin olive oil.
Putting Everything Together
- In a large mixing bowl, toss together two cups of baby arugula and one cup of baby spinach.
- Add the caramelized shallots along with the vinaigrette to the mixing bowl.
- Crumble two ounces of feta cheese over the top.
- Toss well to combine and serve immediately.
Pro Tip: If there’s leftover salad with caramelized shallots, store them separately. Mix everything together shortly before serving to maintain peak flavors.
If you want an even heartier salad option, you may also add some roasted pumpkin or sliced pear to give it extra depth. The sweet notes will balance perfectly with the savory caramelized shallots. Enjoy!
Substitutions and Variations
While this arugula and spinach salad recipe is delicious as is, there are a few substitutions and variations you can make to customize it to your taste.
Firstly, if you don’t have shallots on hand or aren’t a fan of them, you can use red onions or white onions instead. Both will give the salad a slightly different flavor profile but will still be delicious.
For the cheese, feta works great in this dish but if you’re looking for a milder option, try using goat cheese or manchego. Both pair beautifully with dressed greens and will add their own unique touch.
If you want to add more crunch to the salad, try topping it with nuts like sliced almonds or walnuts instead of pine nuts. You can also throw in some sweet fruits like sliced pear, diced peach or figs to add a pop of sweetness to counteract the bitterness of the greens.
Another option for customizing this recipe is to switch up the dressing. A balsamic vinaigrette would be a great substitute for the sherry wine vinegar dressing used here. Or, try making a cider vinaigrette by mixing together apple cider vinegar, Dijon mustard and honey.
Lastly, If you’re in the mood for something heartier than just a salad, try adding cooked grains like farro or quinoa to make it more of a grain bowl. You could also throw in grilled chicken or tofu for added protein.
Whatever substitutions and variations you choose to make with this arugula and spinach salad recipe, we’re sure it will still be a hit at any gathering.
Serving and Pairing
This arugula and spinach salad with caramelized shallots is a versatile dish that can be served as a main or side course. It pairs perfectly with grilled meats such as steak or chicken, but it is also an excellent choice for vegetarian or vegan guests. The earthiness of the arugula and spinach, combined with the sweetness of the caramelized shallots, complements a range of flavors, making it customizable to your liking.
To serve this salad as a main course, I recommend pairing it with grilled chicken or steak. The salad’s sweet and savory flavor profile will stand up to the bold flavors of these meats. If you’re looking to make this recipe vegan-friendly, serving alongside roasted vegetables such as butternut squash or pumpkin is another great option. The creamy goat cheese and tangy feta elevate the taste of this recipe, making it a guaranteed crowd-pleaser.
In terms of wine pairings, I suggest serving this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. These wines balance the acidity of the dressing while complementing the sweetness of the caramelized shallots.
For something more refreshing yet equally delicious, try pairing this salad with pears or figs as they bring a touch of sweetness to the plate. Alternatively, if you want something more substantial yet light in flavor, try pairing it with sugar snap peas. This salad recipe is a fantastic match for other salads too, like grilled romaine salad, apple salad, manchego salad, farro salad or peach salad.
A timeless classic that has stood the test of time, this arugula and spinach salad with caramelized shallots recipe from Williams Sonoma offers simple elegance at its finest. When preparing your next gathering or dinner party menu plan add this amazing dish to your list!
Make-Ahead, Storing and Reheating
This salad is perfect for make-ahead preparation as the caramelized shallots can be cooked a day in advance and saved to be used when needed. The goat cheese and pine nut toppings can also be prepared a day before serving. Simply cover and keep refrigerated until it’s time to serve.
To store leftover spinach and arugula salad, transfer any remaining portions into an air-tight container and place in the refrigerator for up to two days. Ensure that the dressing has not been added to preserve its freshness. When it’s time to serve, simply add the dressing and toss to combine.
If you want to reheat a portion of the salad, make sure that you have separated the greens from the toppings first. Reheating wilted spinach could turn your salad into a mushy mess. Heat the toppings in a 350°F preheated oven for around 5-10 minutes until warmed through. Then, top them on freshly prepared spinach and arugula for an instantly revived dish.
The reheating process can be simplified by separating the ingredients thoughtfully while assembling. Serve the warmed toppings aside of freshly tossed greens, and allow guests to mix them in at their preference.
With these make-ahead and reheating tips, you are sure to have an easy-to-make yet deliciously elevated salad on your hand at all times.
Tips for Perfect Results
To ensure your Arugula and Spinach Salad with Caramelized Shallots turns out perfectly, here are some tips to keep in mind:
First, make sure to slice the shallots thinly and evenly so that they caramelize evenly. It’s important to keep a close eye on them while they cook, stirring constantly to prevent burning.
Next, toss the arugula and spinach with the vinaigrette just before serving to prevent wilting. If you prefer wilted spinach, however, feel free to add it while still warm.
For a creamier texture, try crumbling feta or goat cheese over your salad. Additionally, you can mix up the flavors by swapping out the feta for manchego or parmesan.
To add some crunch and texture to your salad, give the pine nuts a quick toast on medium heat in a skillet. This will bring out their natural nutty flavor and aroma.
Lastly, if you’re feeling adventurous, try incorporating different fruits or vegetables into your salad for added depth and complexity. Grilled romaine lettuce, sugar snap peas, figs, roasted pumpkin or butternut squash are all great options that pair well with this dish.
Bottom Line
In conclusion, the Arugula and Spinach Salad with Caramelized Shallots recipe is an excellent addition to any party or gathering. It is easy to prepare, nutritious, and visually appealing. This recipe allows for various substitutions and variations depending on your preference, which makes it a versatile option to include in your meal plan.
Moreover, this salad is an excellent way to incorporate more greens into your diet while still enjoying a delicious meal. The combination of arugula and spinach creates a robust flavor that adds depth to the dish. The creamy feta cheese, caramelized shallots, and toasted pine nuts work together harmoniously, creating a perfect blend of different textures.
Additionally, this recipe stands out not only because it tastes fantastic but also because it is effortless to make. With a few readily available ingredients and simple instructions, you can whip up this salad in no time. Furthermore, its make-ahead feature lets you prepare ahead of time, saving time when you need it the most.
Finally, serving this salad will undoubtedly impress your guests and leave them wanting more. As they indulge in every bite of this scrumptious dish, they will also appreciate how healthy it is. From its delectable taste to its health benefits, this recipe is worth trying out at your next party or gathering.
In summary, the Arugula and Spinach Salad with Caramelized Shallots recipe is simply the perfect choice for anyone looking for a healthy yet delicious salad option. So why not give it a try today? I am confident that you will love it!
Arugula and Spinach Salad With Caramelized Shallots Recipe
Ingredients
- 2 1/2 ounces baby arugula, washed
- 2 1/2 ounces Baby Spinach, washed
- 3 ounces feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 2 large shallots, thinly sliced
- 2 tablespoons sherry wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- sea salt, to taste
Instructions
- Warm 1 tablespoons olive oil in a small skillet over medium heat.
- Add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden.
- Reduce the heat to low and cook for a further 2 minutes until gently browned.
- Remove from the heat and set aside.
- Meanwhile, wash and dry the arugula and spinach and place in a medium bowl.
- To make the dressing, whisk together the vinegar, mustard and oregano in a small bowl.
- Continue whisking while slowly pouring in the 1/4 cup olive oil until well combined.
- Season with salt.
- Gently toss the greens with the cheese and vinaigrette to coat.
- Sprinkle with the caramelized shallots and serve.
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!