Crisp Spinach and Arugula Salad with Orange and Parmesan

Side salads should be fresh, flavorful and easy to prepare. This spinach and arugula salad with orange, parmesan and candied pecans is exactly that: bright, crisp, lightly sweet, peppery and elegant enough to serve with a special meal. It comes together quickly, but it has enough texture and color to feel like much more than a simple bowl of greens.

The combination of baby spinach and arugula, also known as rocket in many places outside the United States, gives this salad a lovely balance. Spinach is tender and mild, while arugula adds a peppery bite. Juicy orange segments bring sweetness and acidity, shaved parmesan adds a salty, savory finish and the maple-coated pecans provide crunch with just a little warmth from cayenne pepper.

Although this arugula and spinach salad includes a quick candied pecan element, the process is simple and takes only a few minutes of active cooking. The nuts are coated in maple syrup, olive oil and cayenne before being baked briefly so the glaze sets. Once you try this method, it is easy to imagine using these pecans on many other green salads.

Segmenting the orange may seem like an extra step, but it makes the salad much more pleasant to eat. Removing the peel and membrane gives you clean, juicy pieces of fruit that mix beautifully with the greens and dressing. A regular navel orange works well, but a blood orange can also be used when in season. Grapefruit segments are another option if you prefer a sharper, less sweet citrus flavor.

For the dressing, choose a light citrus vinaigrette that will not overpower the salad. A maple lemon vinaigrette, grapefruit vinaigrette or pomegranate molasses dressing all work well with the spinach, arugula, orange and parmesan. Toss the salad just before serving so the greens stay crisp and fresh.

How to Make Arugula & Spinach Salad

Begin by preparing the maple candied pecans. They sound more involved than they are, but the whole process is quick and straightforward. Preheat the oven to 160°C/320°F and line a small baking sheet with parchment paper. This prevents the sticky maple coating from clinging to the tray and makes cleanup much easier.

Add the maple syrup, extra virgin olive oil, cayenne pepper and a pinch of salt to a small skillet or saucepan. Place it over medium-high heat and bring the mixture to a gentle simmer. Add the pecans and stir well so every nut is coated in the syrupy mixture. Continue cooking for about 90 seconds to 2 minutes, just until the glaze thickens and clings to the nuts.

Scrape the coated pecans onto the prepared baking sheet and spread them into an even layer. Bake for about 10 minutes, which helps the coating set and gives the pecans a better texture for the salad. Once baked, allow the nuts to cool completely before roughly chopping them. Cooling is important because the coating firms up as it rests.

While the pecans cool, prepare the rest of the salad. Add equal amounts of baby spinach and arugula to a large salad bowl. Thinly slice the shallot and add it to the greens. Use a vegetable peeler to shave the parmesan into thin ribbons, then add those to the bowl as well. The parmesan curls distribute nicely throughout the salad and give each bite a salty, savory edge.

Next, segment the orange. Use a sharp paring knife to slice off the top and bottom of the fruit. Stand the orange upright on the cutting board and carefully cut away the peel and white pith in sections, following the curve of the fruit. Once the orange is peeled, cut out the individual segments, then slice them into bite-sized pieces before adding them to the salad bowl.

Add the chopped candied pecans to the bowl and finish with a generous grind of black pepper. Pour over your chosen citrus vinaigrette and toss gently until everything is lightly coated. Serve the salad immediately after dressing it so the spinach and arugula remain crisp. This fresh side salad pairs especially well with rich, savory dishes because the citrus and peppery greens help keep the meal balanced.

This simple spinach and arugula salad is quick to prepare, full of texture and impressive enough for entertaining. With citrus, parmesan and maple candied pecans, it tastes fresh, balanced and restaurant-worthy without being complicated.

If you are looking for an easy arugula and spinach salad with orange, this recipe is a bright and reliable side dish for many meals.