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Simple Arugula Salad

Baby arugula tossed in a fresh olive oil lemon dressing and topped with shaved Parmesan cheese and toasted pine nuts. This simple salad goes great with any meal and only takes a few minutes to make.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 158kcal


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper, to taste
  • 5 ounces baby arugula
  • 1/2 cup thinly shaved Parmesan cheese*
  • 2 tablespoons toasted pine nuts, optional


  • In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
  • Place the arugula in a large bowl. Drizzle with dressing and toss until coated. Top with shaved Parmesan cheese and pine nuts, if using. Serve immediately.


Use a vegetable peeler to thinly shave the Parmesan cheese. You can also buy a container of Parmesan shavings, but I think fresh is best.
To quickly toast the pine nuts, place the nuts in a skillet (with no oil) over medium heat. Cook, stirring often, until the nuts are fragrant and golden brown, about 2 to 3 minutes. Don’t walk away because they will toast quickly, you don’t want to burn them. Remove immediately from the pan and transfer to a plate to stop the cooking and to cool.


Calories: 158kcal | Carbohydrates: 4g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 1mg