If you’re looking for a vibrant, nutrient-packed salad that delivers on flavor and freshness, then look no further than this Kale and Arugula Salad. With the peppery bite of arugula, the earthy richness of baby kale, and a tangy dressing, this salad is not just a side dish but a delightful main event. You can throw it together in just a few minutes, making it the perfect addition to any meal or a light lunch on its own.

Why This Recipe Works

This recipe works because it highlights the natural flavors of the greens while providing a delicious dressing that enhances, rather than overwhelms. The balance of textures—from the tender baby kale to the crisp arugula—keeps each bite interesting. Furthermore, the addition of Gorgonzola cheese adds a creamy, tangy element that pairs beautifully with the greens. This Kale and Arugula Salad is versatile enough to serve as a side dish or a main course, making it a go-to recipe for any occasion.

The Ingredient Lineup

To create this delicious Kale and Arugula Salad, you will need the following ingredients:

5 oz. baby arugula
3 oz. baby kale
2 T + 1 tsp. good quality olive oil (or a little more if needed)
1 T good quality balsamic vinegar
1 tsp. fresh-squeezed lemon juice
1/2 cup crumbled Gorgonzola cheese (more or less to taste)

Each ingredient plays a crucial role in building the salad’s flavor profile, balancing freshness, creaminess, and acidity.

Setup & Equipment

Before you start, gather the following items:

Large salad bowl for mixing
Small whisk or fork for dressing
Measuring spoons
Knife and cutting board
Serving utensils

Having these items ready will make your preparation process smooth and enjoyable.

Method: Kale and Arugula Salad

Step 1: Prepare the Greens

Begin by rinsing the baby arugula and baby kale under cold water. Make sure to dry them thoroughly using a salad spinner or by patting them down with a clean kitchen towel. This ensures that the dressing adheres better to the leaves.

Step 2: Make the Dressing

In a small bowl, combine the olive oil, balsamic vinegar, and fresh-squeezed lemon juice. Whisk these ingredients together until they are fully emulsified. Taste the dressing; if it feels too strong, add a little more olive oil to mellow it out.

Step 3: Toss the Salad

In a large salad bowl, combine the dried arugula and kale. Drizzle the dressing over the greens and gently toss with your hands or salad tongs until the leaves are evenly coated.

Step 4: Add the Cheese

Sprinkle crumbled Gorgonzola cheese over the top of the salad. Toss gently again to distribute the cheese without breaking it up too much.

Step 5: Serve Immediately

Serve your Kale and Arugula Salad immediately for the best texture and flavor. If you’re not serving it right away, consider waiting to add the dressing until just before serving to keep the greens crisp.

Fit It to Your Goals

This salad can easily be customized to fit various dietary preferences and goals:

For a vegan option, omit the Gorgonzola cheese or substitute it with a plant-based cheese alternative.
Add protein by incorporating grilled chicken, chickpeas, or quinoa for a heartier meal.
For a gluten-free option, ensure that any added ingredients (like croutons) are gluten-free.
Want a spicier kick? Add some sliced jalapeños or a sprinkle of red pepper flakes.

What Not to Do

To ensure your Kale and Arugula Salad is a success, avoid these common pitfalls:

Don’t skip rinsing the greens; removing dirt and pesticides is essential for taste and health.
Be careful not to overdress the salad. Start with a small amount of dressing and add more as needed.
Avoid using overly strong cheese that may overpower the salad. Gorgonzola should complement, not dominate.
Don’t let the salad sit too long after dressing it; the greens can wilt and lose their appealing crunch.

Meal Prep & Storage Notes

This Kale and Arugula Salad is best enjoyed fresh, but you can prepare components ahead of time for quick assembly later:

Wash and dry the greens, then store them in an airtight container in the fridge for up to 3 days.
Prepare the dressing in advance and keep it sealed in the refrigerator for up to a week.
Store the crumbled Gorgonzola cheese in a separate airtight container to maintain its freshness.
Assemble the salad just before serving to keep the greens crisp and vibrant.

Ask the Chef

Can I substitute the cheese for something else?

Absolutely! If Gorgonzola isn’t your thing, you can try feta, goat cheese, or even a vegan cheese alternative for a different flavor profile.

How can I make this salad more filling?

You can add protein-rich ingredients like grilled chicken, roasted chickpeas, or avocado. Quinoa or farro can also add a hearty grain element.

What if I don’t have balsamic vinegar?

If balsamic vinegar is unavailable, you can substitute it with red wine vinegar or apple cider vinegar for a different but delicious tang.

Can I add fruits to this salad?

Yes! Fresh fruits like sliced apples, pears, or even pomegranate seeds can add a sweet contrast to the salad’s flavors.

The Takeaway

This Kale and Arugula Salad is a celebration of fresh ingredients and bold flavors that come together effortlessly. Whether you’re looking to impress guests at a dinner party or simply want a nourishing meal for yourself, this salad delivers on all fronts. The combination of earthy greens, tangy dressing, and creamy cheese creates a delightful dish that is both satisfying and healthful.

With its simple preparation and adaptable nature, this Kale and Arugula Salad is sure to become a staple in your culinary repertoire. Enjoy it as a light meal or as a side dish to your favorite protein. Dive in and savor the vibrant flavors—it’s a salad that truly shines!