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Homemade Kale and Arugula Salad recipe photo

Kale and Arugula Salad

This Kale and Arugula Salad is a vibrant, nutrient-packed delight! With peppery arugula, earthy kale, and a tangy dressing, it's a fresh, flavorful meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 5 oz baby arugula
  • 3 oz baby kale
  • 2 T 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)

Equipment

  • Large salad bowl
  • Small whisk or fork
  • Measuring spoons
  • Knife and cutting board
  • Serving utensils

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle crumbled Gorgonzola cheese over the top of the salad. Toss gently again to distribute the cheese without breaking it up too much.
  5. 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.

Notes

  • 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.
  • Wash and dry the greens, then store them in an airtight container in the fridge for up to 3 days.