Caprese Spinach and Arugula Salad

spinach and arugula salad on a white platter

5 from 1 vote

Caprese Spinach and Arugula Salad

Caprese Spinach Arugula Salad is a vibrant salad with tomatoes, mozzarella, fresh basil, avocado, and toasted walnuts, drizzled with a delicious maple balsamic vinaigrette. Perfect for a light lunch or dinner side salad -- or make it a meal with grilled chicken or shrimp.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 424kcal

Author: Cara Lanz

Ingredients

For the Balsamic Vinaigrette

2 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 clove minced garlic
¼ cup olive oil
salt and pepper, to taste

For the Spinach Arugula Salad

3 ounces baby spinach
2 ounces arugula
2 cups grape or cherry tomatoes, halved
4 ounces mini mozzarella balls or sliced or torn fresh mozzarella
1 small avocado, sliced
2 tablespoons fresh basil, sliced into thin ribbons
½ cup walnuts

Instructions

Make the Maple Balsamic Vinagrette

Place the maple balsamic vinaigrette ingredients in a small bowl or jar. Whisk or shake vigorously in a sealed jar until completely combined.

Make the Caprese Spinach Arugula Salad

Toast the walnuts. Heat a heavy skillet over medium heat. Add the walnuts and stir frequently for 2-5 minutes or until the walnuts are fragrant and lightly toasted.
Immediately remove the nuts from the skillet.
Place the spinach, arugula, halved tomatoes, and avocado slices on a large platter or in a large bowl. Gently toss to combine -- taking care not to mush the avocado.
Add the mozzarella balls, sliced basil, and toasted walnuts on top.
Toss with enough balsamic vinaigrette to lightly coat the salad, or serve the dressing on the side.

Notes

Dress the salad immediately before serving.

If you don't plan to eat it all right away, dress only the portion of the salad you'll eat immediately.

Store undressed salad in an airtight container in the refrigerator for 3-4 days.

Store leftover maple balsamic vinaigrette covered in the refrigerator for 3-4 days.

Nutrition