Making salad dressing at home is one of those simple kitchen tasks that always brings me joy. Sure, the bottles from the store are convenient, but there’s something satisfying about whisking together your own blend of ingredients. When I started growing arugula in my garden, I wanted a dressing that would really complement its peppery taste without overpowering it.
This arugula salad dressing has become my go-to recipe whenever I’m tossing together a quick lunch or serving a side salad at dinner. It takes just a few minutes to make, and I usually have all the ingredients sitting right in my pantry. I often make a double batch and keep it in a jar in the fridge – it stays fresh for days and saves me time during busy weeknights.
If you’ve been buying pre-made dressings, I promise this homemade version will make you wonder why you didn’t start making your own sooner. It’s fresher, cheaper, and you know exactly what’s going into it. Plus, you can adjust the flavors to match your taste perfectly.
Why You’ll Love This Arugula Salad Dressing
- Quick preparation – This dressing comes together in just 5 minutes – perfect for those busy weeknight dinners when you need something fast but delicious.
- Simple ingredients – You’ll find most of these ingredients already in your pantry, and they’re easy to find at any grocery store.
- Make-ahead friendly – You can prepare this dressing in advance and store it in the fridge for up to a week, making your meal prep so much easier.
- Perfectly balanced flavor – The combination of tangy vinegar, sweet honey, and sharp Dijon creates a dressing that complements the peppery arugula without overpowering it.
What Kind of Olive Oil Should I Use?
For a salad dressing like this, you’ll want to reach for extra virgin olive oil – it’s the good stuff that actually tastes like olives. Regular or light olive oils won’t give you the same flavor punch that makes a homemade dressing special. Look for bottles labeled “cold-pressed” and “extra virgin,” which means the oil was extracted without heat and comes from the first pressing of the olives. Since this is a raw application where you’ll really taste the oil, it’s worth spending a few extra dollars on a bottle you’d be happy to dip bread in. Just remember to store your olive oil away from heat and light to keep it fresh.
Options for Substitutions
This simple salad dressing can be adapted with several easy swaps if you need them:
- Shallot: If you don’t have shallots, you can use finely minced red onion or sweet onion – just use about half the amount since they’re stronger in flavor.
- Red wine vinegar: White wine vinegar or apple cider vinegar work great here. Balsamic vinegar is also nice but will give a darker color and sweeter taste to your dressing.
- Honey: Maple syrup or agave nectar can easily replace honey. If you’re watching sugar, try using half the amount or skip it altogether.
- Pine nuts: These can be pricey! Try swapping with toasted walnuts, almonds, or pepitas. They’ll give you that same nice crunch.
- Parmesan: Pecorino Romano or Grana Padano make great substitutes. For a dairy-free option, try adding some nutritional yeast for that cheese-like flavor.
- Arugula: While arugula gives this salad its signature peppery kick, you can mix it with baby spinach or use watercress if you’re looking for something different but still flavorful.
Watch Out for These Mistakes While Making
The biggest mistake when making arugula salad dressing is adding all ingredients at once, which can result in poor emulsification – instead, start by whisking the mustard, honey, and vinegar first, then slowly drizzle in the olive oil while continuously whisking to create a smooth, well-blended dressing.
Temperature matters more than you might think – using cold ingredients straight from the fridge can cause the dressing to separate quickly, so let your ingredients come to room temperature before mixing.
When it comes to seasoning, many people undersalt their dressing, forgetting that it needs to season the entire salad – taste the dressing on an arugula leaf rather than by itself to get the proper balance, and remember that the parmesan will add saltiness too.
For the best flavor, avoid making this dressing too far in advance, as the shallots can become overpowering and the fresh taste will diminish – aim to prepare it within an hour of serving, and give it a quick whisk right before tossing with the greens.
What to Serve With Arugula Salad?
This peppery arugula salad makes a perfect side dish for Italian and Mediterranean-style meals. It pairs wonderfully with grilled chicken, seared salmon, or a hearty pasta dish like fettuccine alfredo or spaghetti and meatballs. For a simple weeknight dinner, serve it alongside a warm piece of crusty bread and your favorite pizza – the fresh, light flavors of the salad balance out heavier main courses really well. If you’re hosting a dinner party, this salad works great as a starter course before serving lasagna or other baked pasta dishes.
Storage Instructions
Keep Fresh: This homemade dressing stays good in an airtight jar or container in the fridge for up to a week. Give it a good shake before each use since the oil and vinegar naturally separate. The flavor actually gets even better after a day or two as the shallots infuse into the dressing!
Make Ahead: You can prep this dressing in advance for easy weekday meals. Just hold off on adding it to your arugula until right before serving to keep the greens fresh and crisp. If the olive oil solidifies a bit in the fridge, let it sit at room temperature for 5-10 minutes and shake well.
Tips: For the best results, store your pine nuts separately in an airtight container at room temperature or in the fridge to maintain their crunch. Keep your parmesan shavings in a separate container in the fridge, and add both toppings just before serving.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 50-60 g
- Carbohydrates: 20-30 g
Ingredients
- 1 finely diced shallot
- 1/4 cup fine olive oil
- 2 1/2 teaspoons red wine vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
- 1 teaspoon dijon mustard
- 5 ounces fresh baby arugula
- 1/4 cup toasted pine nuts for garnish
- 1/4 cup shaved parmesan for garnish
Step 1: Prepare the Vinaigrette
In a small mason jar, combine the following ingredients: chopped shallot, olive oil, vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
Secure the lid tightly and shake the jar vigorously until the ingredients are well-emulsified, forming a smooth vinaigrette.
Step 2: Dress the Arugula
In a large bowl, place the fresh arugula leaves.
Pour in enough of the prepared vinaigrette to just coat the leaves lightly.
Toss the arugula gently to ensure each leaf is covered in the flavorful dressing.
Step 3: Season and Garnish
Season the dressed arugula with additional salt and pepper to taste, if needed.
Top the salad with a generous sprinkle of toasted pine nuts and shaved or grated Parmesan cheese for added flavor and texture.
Step 4: Serve and Enjoy
Once the salad is well-mixed and garnished, serve immediately to enjoy the fresh and vibrant flavors.
This arugula salad pairs well with a variety of main dishes or can be enjoyed on its own as a light meal.
