What makes this salad stand out is the combination of different textures and flavors that balance each other out perfectly.
You've got mild and slightly sharp leafy greens, sweet corn, creamy avocado and salty feta, all tossed with a bright olive oil and lemon vinaigrette. It's a simple mix, but believe me when I say that everything complements each other in just the right way.
Quick overview
✅ Almost no chopping required (apart from the avocado)- ready in minutes
✅ Perfect as a light meal, side, or packed lunch
✅ Easy to customize with seasonal add-ins
My husband is a huge salad fan (honestly, bigger than me sometimes), and this one has become one of his all-time favorites. We often enjoy it as a light dinner with some fresh bread on the side, or he'll pack it up and take it to work for lunch.
What we both really love about this salad is how the ingredients balance each other out, both in the salad itself and in the dressing. The peppery arugula is softened by the sweetness of the corn, and in the dressing, the tangy Dijon mustard is mellowed by just a touch of maple syrup. The feta adds a salty bite, while the avocado brings a creamy texture that adds healthy fats and makes the whole salad feel more satisfying.
Ingredients & substitution notes
- Fresh spinach: I prefer baby spinach over regular spinach for its tender texture and mild flavor.
- Arugula : Adds that lovely peppery taste.
- Sweet corn: I used canned. It adds a pop of sweetness and balances out that sharp arugula flavors.
- Feta cheese: Choose a good vegan feta if you're keeping it plant-based.
- Dijon mustard: This one's non-negotiable- it has a very distinct flavor and can't be replaced with anything else.
- Maple syrup: Just a touch of natural sweetness. You can swap it for honey if not vegan.
- Lemon juice: Always use freshly squeezed!
- Olive oil: I used a cold-pressed, organic virgin olive oil. Go for the best you've got- it's the main base of the dressing.
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Whisk together all the dressing ingredients.
Step 2: Add all the salad ingredients to a large bowl, pour over the dressing, give it a gentle toss and enjoy.
My go-to prep tips
- Save time with pre-washed greens. Even if they're labeled ready-to-eat, I still give them a rinse. Just me? 😂
- Use a salad spinner. If you're washing the greens yourself, a salad spinner is your best friend. It gets rid of excess water fast so your dressing actually sticks to the leaves instead of sliding right off.
- Serve it immediately. This salad is best fresh. Once dressed, it doesn't love sitting around.
Seasonal add-ins & pairings
The chart below shows some fresh and flavorful ideas to adapt this salad throughout the year- plus ideas for what to serve it with if you wanted to turn it into a main dish.
| Season | Fresh Add-Ins | Perfect Pairings |
|---|---|---|
| Spring | Peas, radish, asparagus tips, sliced red onion, parmesan cheese, fresh mint or dill | New potatoes, sourdough, Broccoli Pea Soup, Green Sauce Pasta |
| Summer | Grilled peaches, fresh strawberries, cherry tomatoes, fresh basil, pine nuts | Grilled veggies, Avocado Bagel, Guacamole Sandwich, Vegan Lemon Garlic Pasta, Lemon Spinach Orzo |
| Autumn | Apple slices, roasted butternut squash, white beans, pumpkin seeds, pecans or walnuts | Veggie Stuffed Acorn Squash, Sweet Potato Lentil Coconut Curry, Potato Soup |
| Winter | Citrus segments (orange, grapefruit), pomegranate seeds, roasted beetroot, sunflower seeds | Tofu Shepherd's Pie, Baked Potato, Vegetarian Lentil Soup, Ratatouille Soup |
Make-ahead and storage tips
Want to prep it ahead? Totally doable- with just a little planning:
- Dry your greens. Make sure the spinach and arugula are completely dry before layering- wet greens wilt much faster. A salad spinner works wonders here!
- Layering. If you're taking it to-go, pack it in an airtight container (I like glass jars). Layer the corn and feta at the bottom, then the greens (arugula followed by spinach) on top, and keep the dressing in a separate small jar.
- Wait on the avocado. If you can, skip layering the avocado and bring it whole- then slice and add it just before serving to keep it fresh and avoid browning.
- Dressing on the side. When you're ready to eat, you can either pour in the dressing and give it a shake, or- what I usually do- tip it out onto a plate and drizzle the dressing on top.
- Storage. This salad is best enjoyed fresh, shortly after preparing it. That said, if you leave out the dressing and avocado (as described above), you can store the rest in the fridge for a few hours- just assemble fully right before serving for the best texture and flavor.
Related recipes
Looking for more salad recipes? Try these:
📖 Recipe
Spinach Arugula Salad
Equipment
- 1 large bowl
- 1 salad spinner *optional
Ingredients
- 3 heaped cups (100 g) baby spinach *washed
- 2 heaped cups (65 g) arugula *washed
- 1 avocado *cubed
- ¾ cup (140 g) sweet corn
- ½ cup (90 g) feta *crumbled
Lemon Vinaigrette
- 4 tablespoon olive oil
- juice of 1 lemon
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- Make the dressing. In a small jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup and salt.4 tablespoon olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, ½ teaspoon salt
- Make the salad. Add all the salad ingredients to a large bowl. Drizzle with dressing, toss gently, and adjust salt if needed before serving.3 heaped cups baby spinach, 2 heaped cups arugula, 1 avocado, ½ cup feta, ¾ cup sweet corn
Video
Notes
- You could save time with pre-washed greens. Even if they're labeled ready-to-eat, I still give them a rinse.
- Use a salad spinner. A salad spinner is your best friend after washing the salad- it gets rid of excess water fast so your dressing actually sticks to the leaves instead of sliding right off.
- Meal prep: If you want to pack it for lunch, check out my make-ahead tips.
- Customise it your way: To turn this salad into a full meal check out my favorite seasonal add-ins.
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