Ingredients:

  • 4 cups fresh baby spinach (120g)
  • 4 cups fresh arugula (120g)
  • 1 cup cherry tomatoes, halved (150g)
  • ½ cup red onion, thinly sliced (75g)
  • ½ cup toasted walnuts or pecans (70g)
  • ½ cup feta cheese, crumbled (75g)
  • ¼ cup extra-virgin olive oil (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions:

  1. Rinse baby spinach and arugula under cold water. Pat dry with paper towels or use a salad spinner.
  2. Slice cherry tomatoes in half. Thinly slice the red onion.
  3. Preheat a skillet over medium heat. Add nuts and toast, stirring frequently for about 3-5 minutes until golden brown and fragrant.
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until emulsified.
  5. In a large mixing bowl, add spinach, arugula, cherry tomatoes, and red onion. Drizzle dressing over the salad and toss gently to combine.
  6. Sprinkle toasted nuts and crumbled feta cheese over the salad.
  7. Serve immediately, garnished with additional lemon wedges if desired.