Name: Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cups arugula; 1/2 cup sun-dried tomatoes, drained and roughly chopped; 1/4 cup Parmesan cheese, broken or cut into chunks; 1/4 cup pine nuts, toasted

Jump to Recipe· 4.2 from 57 reviews

There is something truly magical about the vibrant combination of peppery greens, sweet and tangy sun-dried tomatoes, and the delicate crunch of toasted pine nuts. This Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe is a quick, delicious way to elevate a simple salad into a spectacular dish bursting with flavor and texture. Whether you’re looking for a refreshing lunch or a beautiful side, this salad is sure to impress with its fresh ingredients and harmonious balance.

Ingredients You’ll Need

The image shows ingredients for a salad laid out on a white marbled surface, with a bowl of fresh green arugula leaves as the center layer. Around it, there are small white bowls holding different items: one with golden toasted pine nuts, one with rough chunks of pale yellow cheese, one with ground black pepper and salt, and one with white coarse salt in a brown tiny bowl. A glass bowl contains dark red sun-dried tomatoes, while a clear glass cup holds golden olive oil. On the side, there are lemon halves and a silver measuring spoon filled with amber-colored honey. The photo has a clean and fresh look, photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an essential role, creating a beautiful symphony of flavors and textures that is surprisingly simple to assemble. These fresh and pantry staples ensure the salad is both colorful and irresistibly tasty.

Extra virgin olive oil: Use the best quality you have for a rich, fruity base in the dressing.
Fresh lemon juice: Adds brightness and a zesty tang that wakes up every bite.
Honey: Just a touch for natural sweetness to balance the acidity.
Kosher salt: Enhances all the flavors without overpowering them.
Freshly ground black pepper: Gives a subtle heat and depth.
Arugula: Peppery greens that provide a lively, fresh texture.
Sun-dried tomatoes: Drained and chopped into rustic pieces, their intense flavor adds a fruity chewiness.
Parmesan cheese: Broken into chunks for bursts of savory umami.
Pine nuts: Toasted until golden to introduce a warm, nutty crunch.

How to Make Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe

Step 1: Whisk the Dressing

Start by combining the extra virgin olive oil, fresh lemon juice, honey, kosher salt, and freshly ground black pepper in a large bowl. Whisk everything together until the dressing is smooth and beautifully emulsified. This simple mixture is the flavor foundation for your salad, so take a moment to appreciate how the acidity and sweetness balance each other perfectly.

Step 2: Toss the Arugula

Next, add the fresh arugula to the bowl with the dressing. Gently toss the leaves until they’re evenly coated. This step infuses the greens with bright, zesty flavor without wilting them. Since arugula has a delicate structure, a light toss protects its vibrant texture.

Step 3: Add the Toppings

Scatter the chopped sun-dried tomatoes over the dressed arugula, followed by the Parmesan cheese chunks and toasted pine nuts. These layers bring a wonderful contrast to the peppery greens—the sun-dried tomatoes lend sweet bursts, the Parmesan adds savory richness, and the pine nuts provide that irresistible crunch. Finish with a little extra cracked black pepper if you like.

How to Serve Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe

In the center, a white bowl contains a bed of bright green arugula leaves resting on a slick of yellow olive oil mixed with black pepper. Surrounding the bowl, on a white marbled surface, are small glass containers; one holds deep red sun-dried tomatoes, another has beige toasted pine nuts, and a third contains chunks of pale yellow Parmesan cheese. To the right, a metal measuring spoon holds a small amount of amber honey, and next to it is a clear glass with a light-colored liquid. In the bottom right corner, a small white dish and a metal measuring spoon contain ground black pepper. A metal whisk is placed on the left side near the bowl, and a squeezed lemon half rests near the top right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salad shines on its own but can be beautifully enhanced with a few garnishes. Try adding a sprinkle of freshly shaved Parmesan or a drizzle of balsamic glaze to add visual appeal and deepen the flavor. A few basil leaves or microgreens can offer a fresh herbal note that complements every bite.

Side Dishes

The Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe pairs wonderfully with grilled meats like chicken or steak, as well as lighter protein dishes such as seared salmon or roasted chickpeas. It also works as a delightful accompaniment to pasta or a crusty loaf of bread, perfect for soaking up any dressing left behind.

Creative Ways to Present

For a stunning presentation, serve this salad in individual bowls layered with the vibrant colors front and center. Alternatively, arrange the arugula on a large platter, then artfully scatter the sun-dried tomatoes, pine nuts, and Parmesan, creating a feast for the eyes. Adding edible flowers or a light sprinkle of lemon zest can really wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from this Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe, store them in an airtight container in the refrigerator. Keep the salad undressed if possible, or you may want to add the dressing just before serving to maintain the crispness of the arugula and prevent sogginess.

Freezing

Since this salad is made with fresh greens and delicate ingredients like pine nuts and cheese, freezing is not recommended. The texture and flavor would be compromised. It’s best enjoyed fresh to experience the full brightness of the ingredients.

Reheating

This salad is best served cold or at room temperature and does not require reheating. If you’re pairing it with a warm main dish, keep the salad chilled until ready to serve for maximum freshness.

FAQs

Can I substitute any ingredients in this salad?

Absolutely! If you don’t have pine nuts, walnuts or toasted almonds are excellent alternatives. For sun-dried tomatoes, you can use roasted red peppers for a different but delicious twist. Just keep the dressing proportions the same to balance the flavors.

How long does this salad stay fresh?

The salad is freshest when eaten within one day of preparation, especially if the dressing is already added. The arugula can wilt quickly once dressed, so toss just before serving if possible.

Can I make this salad vegan?

Yes! Simply omit the Parmesan cheese or swap it with a plant-based cheese or nutritional yeast for that savory flavor, keeping the rest of the recipe intact to enjoy a vegan-friendly version.

What’s the best way to toast pine nuts?

Toast pine nuts in a dry skillet over medium heat, stirring frequently until they turn golden brown and release their nutty aroma. This usually takes 3 to 5 minutes. Be careful not to burn them, as they can go from perfect to bitter very quickly.

Is this salad suitable for meal prep?

This salad can be part of your meal prep if you keep the components separate. Store the dressing, greens, and toppings individually and combine just before eating to keep everything fresh and crisp.

Final Thoughts

I truly hope you give this Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe a try soon—it’s one of those gems that feels luxurious yet comes together in minutes. The balance of peppery, sweet, nutty, and savory flavors makes it irresistibly delicious and the perfect go-to for a healthy, vibrant meal or side. Once you taste this salad, I bet it’ll become a favorite in your recipe rotation too!

Arugula Salad with Sun-Dried Tomatoes and Pine Nuts Recipe

Ingredients You’ll Need