If you love fresh, vibrant salads that burst with flavor and texture, the Arugula Spinach Salad with Lemon Yogurt Dressing and Homemade Croutons Recipe is your next must-try. It brings together peppery arugula and tender baby spinach with the zing of a tangy lemon yogurt dressing, all topped with crispy, golden homemade croutons and a sprinkle of freshly grated parmesan for that irresistible finish. This salad feels light and refreshing, yet satisfying enough to stand on its own or perfectly complement your favorite meal.

Ingredients You’ll Need

The image shows two parts: on the left, there is a white marbled cutting board with a soft white bread loaf at the top and small cubes of white bread scattered below it, in front of a knife with a wooden handle lying sideways. The bread cubes are soft and fluffy with a light golden crust on some edges. On the right side, there is a white frying pan with golden-brown toasted bread cubes inside, showing different levels of crispiness and browning, and a wooden spoon resting on the right edge of the pan. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this salad lies in its simplicity. Each ingredient plays a vital role in delivering a balanced mix of flavors, textures, and colors that make this dish so delightful. From the peppery bite of arugula to the creamy tartness of the lemon yogurt dressing, every component shines.

Bread (3 oz / 80 grams): Day-old bread works best for crispy, crunchy homemade croutons that soak up the dressing beautifully.
Olive oil (1-2 tablespoons): Choose extra virgin for the croutons and dressing to add a rich, fruity depth.
Plain yogurt (¼ cup / 60 ml): This forms the base of the dressing, lending it a creamy yet light texture that balances the lemon.
Lemon juice (1 tablespoon): Adds a fresh, tangy brightness that wakes up the entire salad.
Honey (1 teaspoon): Just a touch to mellow the acidity and bring harmony to the dressing flavors.
Garlic (½ clove, grated): A subtle hint of garlic delivers savory warmth without overpowering the salad.
Salt and black pepper: Essential seasonings to highlight and enhance all the fresh ingredients.
Baby arugula (3 oz / 80 grams): Peppery and vibrant, arugula adds a distinctive bite and color contrast.
Baby spinach (3 oz / 80 grams): Soft and mild, it complements the arugula while adding bulk and extra nutrition.
Freshly grated parmesan cheese (3 tablespoons): Sprinkle on top for a salty, umami-rich finish that ties the salad together perfectly.

How to Make Arugula Spinach Salad with Lemon Yogurt Dressing and Homemade Croutons Recipe

Step 1: Prepare the Homemade Croutons

Begin by cutting your day-old bread into bite-sized cubes. Toss them in a bowl with 1 to 2 tablespoons of extra virgin olive oil, making sure each piece is lightly coated. Spread the cubes evenly on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until golden and crisp. Keep an eye on them towards the end to avoid burning—they should be crunchy yet tender inside.

Step 2: Whisk the Lemon Yogurt Dressing

In a small bowl, combine ¼ cup of plain yogurt with 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon honey, grated ½ garlic clove, ¼ teaspoon fine salt, and ⅛ teaspoon black pepper. Whisk vigorously until the dressing is creamy and well emulsified. This dressing is the magic that brings together all the salad’s fresh elements with its bright and creamy character.

Step 3: Toss the Greens

In a large salad bowl, place 3 ounces each of baby arugula and baby spinach. Drizzle the lemon yogurt dressing over the greens, then gently toss to coat everything evenly. You want to ensure that the dressing lightly clings to every leaf without weighing it down.

Step 4: Assemble the Salad

Top the dressed greens with the warm homemade croutons, which will add that satisfying crunch and absorb some of the dressing. Finally, sprinkle 3 tablespoons of freshly grated parmesan cheese over the salad for a salty, nutty touch that complements the fresh flavors beautifully.

How to Serve Arugula Spinach Salad with Lemon Yogurt Dressing and Homemade Croutons Recipe

A small glass jar filled with bright yellow olive oil with black pepper sprinkled on top, sitting on a white marbled surface. Above the jar is a halved lemon showing its pale yellow juicy inside, next to a whole garlic bulb with some outer skin peeled off. To the left of the jar is a silver measuring spoon marked

Garnishes

For an extra-special touch, consider adding thin lemon zest strips or a handful of toasted pine nuts. These garnishes add aroma and texture while enhancing the citrus theme of the salad.

Side Dishes

This salad pairs wonderfully with grilled chicken, roasted salmon, or even a light pasta dish, turning a simple lunch or dinner into a truly satisfying experience. The refreshing tanginess cuts through rich, savory mains beautifully.

Creative Ways to Present

Serve this salad in transparent glass bowls to showcase the vibrant greens and golden croutons, or plate it neatly on a white platter for elegant entertaining. For a fun twist, try layering the components in individual mason jars for grab-and-go lunches or picnics.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the salad components separately. Keep the greens in an airtight container in the fridge, and place the croutons in a sealed bag to maintain their crunch. Dressings should be stored in a small jar or container.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The greens will wilt and the croutons lose their crispness upon thawing, diminishing the overall dish experience.

Reheating

No reheating necessary here! If your croutons lose their crunch from storage, simply pop them in a warm oven for a few minutes to bring back their crispy charm before serving.

FAQs

Can I use other types of greens instead of arugula and spinach?

Absolutely! While arugula and baby spinach provide the perfect balance of peppery and mild flavors, you can experiment with kale, mixed greens, or even watercress to suit your taste and availability.

Is there a substitute for plain yogurt in the dressing?

Yes, you can use Greek yogurt for a thicker, creamier dressing, or a non-dairy yogurt if you prefer. Just keep in mind that the flavor and texture may vary slightly.

How long do homemade croutons stay fresh?

When stored in an airtight container at room temperature, homemade croutons stay crunchy for up to a week. If they get soft, reheating them briefly restores their crispiness.

Can I prepare the lemon yogurt dressing ahead of time?

Definitely! The dressing can be made up to two days in advance and stored in the refrigerator. Give it a good stir before using as it may thicken or separate slightly when chilled.

Would this salad work as a main course?

Yes, the peppery arugula and hearty spinach combined with protein toppings or a side of grilled meat can make it a light but satisfying main meal, perfect for warm days or when you want something fresh and nutritious.

Final Thoughts

I truly hope you feel inspired to whip up this Arugula Spinach Salad with Lemon Yogurt Dressing and Homemade Croutons Recipe soon. It’s one of those dishes that feels fancy yet comes together effortlessly, making it a perfect go-to for healthy lunches or elegant dinners. Each bite is a vibrant celebration of fresh greens, zesty dressing, and crisp homemade croutons that I promise will keep you coming back for more.

Arugula Spinach Salad with Lemon Yogurt Dressing and Homemade Croutons Recipe