Arugula Salad with Honey-Dijon Dressing (The Perfect Side Salad)
December 20, 2025
A simple, fresh arugula salad, perfect for balancing richer dishes
One of my favourite salads to make when I want to add freshness to a meal. With peppery arugula and a smooth honey–Dijon dressing, it comes together in just a couple of minutes and is perfect served alongside heavier dishes such as stews or oven-baked dishes like shepherd’s pie or aubergine parmigiana, where it adds freshness and balance.
Ingredients
Salad
- 2–3 large handfuls of arugula, washed and very well dried
Dressing
- 1 tsp Dijon mustard
- 1 tsp honey
- 1½ tbsp extra-virgin olive oil
- ½ tsp lemon juice
- Optional: Finely grated lemon zest, to taste (¼ tsp max)
- Salt & pepper, to taste
Instructions
1. Make the dressing
- In a large bowl, whisk the mustard and honey until smooth.
- Add the lemon juice and a pinch of salt.
- Slowly drizzle in the olive oil while whisking until lightly thickened and glossy.
- Season with black pepper to taste.
2. Add the arugula
- Add the arugula and gently massage it into the dressing until coated.
- Do this shortly before serving so the arugula doesn’t wilt.
3. Finish
- Finely grate over a little lemon zest (optional).
Serving Suggestions
- •I love serving it alongside heavier dishes such as stews or oven-baked dishes like shepherd’s pie or aubergine parmigiana, as it adds freshness and balance.
- •Serve alongside roasted vegetables or grilled or baked fish.
Storage & Meal Prep
- •Best eaten straight away. If needed, store undressed arugula and dressing separately in the fridge for up to 2 days. Once dressed, the salad does not keep well.
- •If needed, store undressed arugula and dressing separately in the fridge for up to 2 days.
- •Once dressed, the salad does not keep well.
Variations & Substitutions
- •No honey: Use maple syrup or a small pinch of sugar.
- •No lemon: Substitute mild white wine vinegar or red wine vinegar.
- •Extra richness: Add a few shavings of Parmesan or crumbled feta.
- •For texture: Sprinkle over toasted pine nuts or walnuts.
- •Greens: Baby spinach or a mix of baby leaves can be used, though arugula gives the best balance.
Enjoy!
One of my favourite salads to make when I want to add freshness to a meal. With peppery arugula and a smooth honey–Dijon dressing, it comes together in just a couple of minutes and is perfect served alongside heavier dishes such as stews or oven-baked dishes like shepherd’s pie or aubergine parmigiana, where it adds freshness and balance.
Ingredients
Salad
- 2–3 large handfuls of arugula, washed and very well dried
Dressing
- 1 tsp Dijon mustard
- 1 tsp honey
- 1½ tbsp extra-virgin olive oil
- ½ tsp lemon juice
- Optional: Finely grated lemon zest, to taste (¼ tsp max)
- Salt & pepper, to taste
Instructions
1. Make the dressing
- In a large bowl, whisk the mustard and honey until smooth.
- Add the lemon juice and a pinch of salt.
- Slowly drizzle in the olive oil while whisking until lightly thickened and glossy.
- Season with black pepper to taste.
2. Add the arugula
- Add the arugula and gently massage it into the dressing until coated.
- Do this shortly before serving so the arugula doesn’t wilt.
3. Finish
- Finely grate over a little lemon zest (optional).
Serving Suggestions
- •I love serving it alongside heavier dishes such as stews or oven-baked dishes like shepherd’s pie or aubergine parmigiana, as it adds freshness and balance.
- •Serve alongside roasted vegetables or grilled or baked fish.
Storage & Meal Prep
- •Best eaten straight away. If needed, store undressed arugula and dressing separately in the fridge for up to 2 days. Once dressed, the salad does not keep well.
- •If needed, store undressed arugula and dressing separately in the fridge for up to 2 days.
- •Once dressed, the salad does not keep well.
Variations & Substitutions
- •No honey: Use maple syrup or a small pinch of sugar.
- •No lemon: Substitute mild white wine vinegar or red wine vinegar.
- •Extra richness: Add a few shavings of Parmesan or crumbled feta.
- •For texture: Sprinkle over toasted pine nuts or walnuts.
- •Greens: Baby spinach or a mix of baby leaves can be used, though arugula gives the best balance.
Enjoy!
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