Arugula Salad with Shaved Parmesan, Pine Nuts & Lemon

Prep Time: 10 minutes | Cook Time: 2 minutes (to toast pine nuts) | Total Time: 12 minutes | Servings: 4

Why I Love This Recipe

This salad is the ultimate spring refresher—peppery arugula, nutty toasted pine nuts, and salty shards of Parmesan come together under a simple lemony dressing. It’s quick, elegant, and goes with everything from grilled chicken to pasta night. I often serve this on busy weeknights or as a bright side when entertaining.

Ingredients

For the Salad:

• 5 oz arugula

• 1/4 cup pine nuts

• 1/3 cup shaved Parmesan (or more to taste)

• Optional: freshly cracked black pepper

For the Lemon Dressing:

• 1 lemon, juiced

• 1/4 cup extra virgin olive oil

• 1 tsp Dijon mustard

• 1/2 tsp honey (optional for balance)

• Pinch of sea salt

Instructions

Toast the Pine Nuts:

1. In a small dry skillet over medium heat, toast the pine nuts for 1–2 minutes until lightly golden and fragrant. Watch closely—they burn quickly! Set aside to cool.

Make the Dressing:

2. In a small bowl or jar, whisk together lemon juice, olive oil, Dijon, honey (if using), and a pinch of salt. Taste and adjust lemon or seasoning as needed.

Assemble the Salad:

3. In a large bowl, toss the arugula with the dressing until lightly coated.

4. Top with toasted pine nuts and shaved Parmesan.

5. Finish with a few cracks of black pepper if desired. Serve immediately.

   
   

Notes

• Dairy-Free Option: Swap Parmesan for shaved dairy-free cheese or roasted chickpeas for crunch.

• Add Protein: Top with grilled chicken, salmon, or a soft-boiled egg for a complete meal.

• Make Ahead Tip: Prep the dressing and toast pine nuts in advance. Toss everything together just before serving.