Arugula Salad Recipe Vegan: Fresh & Easy Ideas to Try

Fresh, peppery, and bursting with flavor, this vegan arugula salad recipe is a simple yet delightful way to enjoy a healthy meal. Whether you’re looking for a light lunch, a vibrant side dish, or a refreshing starter, this salad fits the bill perfectly.

Made with crisp arugula leaves, juicy cherry tomatoes, crunchy walnuts, and a tangy lemon vinaigrette, every bite is a celebration of wholesome ingredients. Best of all, it’s entirely plant-based, making it suitable for vegans and anyone wanting to eat clean and green.

In just minutes, you can whip up this vibrant salad that’s packed with nutrients, texture, and taste. If you’re curious how to elevate your salad game or want to explore more vegan recipes, you’re in the right place!

Why You’ll Love This Recipe

This vegan arugula salad is not only quick and easy to prepare, but it also offers a perfect balance of flavors and textures that will keep you coming back for more. The peppery bite of fresh arugula contrasts beautifully with the sweetness of ripe cherry tomatoes and the crunch of toasted walnuts.

The zesty lemon dressing ties everything together, adding brightness without overpowering the natural ingredients.

It’s incredibly versatile — perfect as a light meal on its own or as a vibrant side to your favorite main dishes. Plus, it’s gluten-free, dairy-free, and oil-free if you opt for a simple lemon juice and mustard dressing.

This salad is a powerhouse of vitamins, antioxidants, and healthy fats, making it a nourishing choice for anyone embracing a plant-based lifestyle.

Ingredients

• 5 cups fresh arugula, washed and dried
• 1 cup cherry tomatoes, halved
• 1/3 cup walnuts, toasted and roughly chopped
• 1 small cucumber, sliced thinly
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or agave nectar
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon nutritional yeast for a cheesy flavor

Equipment

• Large salad bowl
• Small mixing bowl
• Whisk or fork for dressing
• Cutting board
• Chef’s knife
• Toaster or dry skillet (for toasting walnuts)
• Salad tongs or large spoon and fork

Instructions

1. Toast the walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast them, stirring frequently, for about 3-4 minutes until fragrant and lightly browned. Remove from heat and let cool.
2. Prepare the vegetables: Rinse and dry the arugula thoroughly. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place all these ingredients in a large salad bowl.
3. Make the dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, salt, and pepper. Adjust the seasoning to your taste. If using nutritional yeast, whisk it in now for an added depth of flavor.
4. Combine the salad: Drizzle the dressing over the arugula, tomatoes, cucumber, and onion. Toss gently to coat everything evenly.
5. Add walnuts: Sprinkle the toasted walnuts on top and give the salad a final light toss or serve with walnuts on the side for added crunch.
6. Serve immediately: This salad is best enjoyed fresh to savor the crisp textures and vibrant flavors.

Tips & Variations

Tip: To keep your arugula crisp, wash and dry it thoroughly using a salad spinner or paper towels before assembling. Excess moisture can make your salad soggy!

• Add Avocado: For creaminess, add sliced or diced avocado just before serving.
• Switch Up Nuts: Try pecans, almonds, or pistachios instead of walnuts for different crunch and flavor.
• Boost Protein: Toss in some cooked chickpeas or edamame for a more filling salad.
• Herbs: Fresh basil or mint leaves complement arugula’s pepperiness beautifully.
• Dressings: Try balsamic vinegar or apple cider vinegar in place of lemon juice for a different tang.

Nutrition Facts

Serving Suggestions

This vegan arugula salad shines as a side dish alongside hearty mains like roasted vegetables, grilled tofu, or vegan lentil loaf. It also pairs wonderfully with grain bowls or wraps for a nutritious lunch.

For a Mediterranean vibe, serve it with falafel or hummus and warm pita bread. If you want to keep things light and fresh, enjoy it on its own with a slice of crusty vegan bread.

For more vibrant vegan meals, check out our Half Runner Beans Recipe or try a sweet treat like the Kodiak Banana Muffins Recipe. If you love baking, don’t miss the Green Chile Cheese Bread Recipe.

Conclusion

This vegan arugula salad recipe is a fantastic addition to any meal plan, offering fresh flavors, vibrant colors, and excellent nutrition in every bite. It’s effortless to make, highly adaptable, and perfect for those who want to enjoy a wholesome, plant-based lifestyle without sacrificing taste.

The combination of peppery greens, sweet tomatoes, crunchy nuts, and zesty dressing creates a salad that’s as invigorating as it is satisfying.

Whether you’re a seasoned vegan or just starting to explore plant-based eating, this salad will become a staple in your kitchen. Easy to customize and quick to prepare, it’s ideal for busy weekdays or casual entertaining.

Give it a try today and enjoy a delicious, nourishing meal that celebrates the simple beauty of fresh ingredients.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Arugula Salad Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A fresh and peppery arugula salad perfect for a light vegan meal. Tossed with a tangy lemon dressing and topped with cherry tomatoes and avocado.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“4 cups fresh arugula”, “1 cup cherry tomatoes, halved”, “1 ripe avocado, diced”, “1/4 cup red onion, thinly sliced”, “2 tablespoons extra virgin olive oil”, “1 tablespoon fresh lemon juice”, “1 teaspoon Dijon mustard”, “1 teaspoon maple syrup”, “Salt to taste”, “Black pepper to taste”, “1 tablespoon toasted pine nuts”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a small bowl, whisk olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Place arugula in a large salad bowl.”}, {“@type”: “HowToStep”, “text”: “Add cherry tomatoes, avocado, and red onion to the arugula.”}, {“@type”: “HowToStep”, “text”: “Pour the dressing over the salad and toss gently to combine.”}, {“@type”: “HowToStep”, “text”: “Sprinkle toasted pine nuts on top before serving.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “4 g”, “fatContent”: “18 g”, “carbohydrateContent”: “12 g”}}