When it comes to salads, the combination of textures and flavors can make or break the dish. A perfect salad isn’t just about the greens; it’s about the symphony of ingredients that come together in harmony. This Kale and Arugula Salad is a delightful mix of tender greens, creamy cheese, and a zesty dressing that brings everything together beautifully. Whether you’re looking for a light lunch, a side for dinner, or a refreshing dish to serve at a gathering, this salad is a versatile choice that offers a burst of flavor and nourishment.

Why This Kale and Arugula Salad Stands Out

This Kale and Arugula Salad is not just another leafy green dish; it’s a celebration of fresh ingredients that nourish the body and excite the palate. The peppery notes of arugula balance perfectly with the earthy flavor of baby kale, creating a delightful contrast. The addition of crumbled Gorgonzola cheese adds a creamy richness, while the simple dressing of olive oil, balsamic vinegar, and lemon juice enhances the salad without overpowering it. It’s a dish that is as satisfying as it is healthy, making it a staple for any occasion.

Ingredient List

5 oz. baby arugula
3 oz. baby kale
2 T + 1 tsp. good quality olive oil (or a little more if needed)
1 T good quality balsamic vinegar
1 tsp. fresh-squeezed lemon juice
1/2 cup crumbled Gorgonzola cheese (more or less to taste)

Equipment & Tools

Large salad bowl – for mixing and serving the salad.
Measuring spoons – to ensure the right amounts of dressing ingredients.
Whisk or fork – for emulsifying the dressing.
Salad tongs – for easy serving.

Build Kale and Arugula Salad Step by Step

Step 1: Prepare the Greens

Start by washing the baby arugula and baby kale thoroughly under cold water. Spin them dry in a salad spinner or pat them gently with a clean kitchen towel. This step ensures your salad stays crisp and fresh.

Step 2: Make the Dressing

In a small bowl, combine the good quality olive oil, balsamic vinegar, and fresh-squeezed lemon juice. Whisk the ingredients together until well combined. Taste the dressing; if it seems too strong, add a little more olive oil to mellow the flavors.

Step 3: Combine the Greens

In a large salad bowl, add the washed arugula and kale. Toss them gently to mix the greens evenly.

Step 4: Dress the Salad

Drizzle the prepared dressing over the greens, tossing gently to ensure that every leaf is coated with the flavorful mixture.

Step 5: Add the Cheese

Sprinkle the crumbled Gorgonzola cheese over the salad. Adjust the amount based on your personal preference for a creamier or lighter salad.

Step 6: Serve Immediately

Serve the salad fresh to enjoy the crispness of the greens and the creaminess of the cheese. It pairs wonderfully with grilled meats or can be enjoyed on its own for a light meal.

International Equivalents

Gorgonzola cheese – can be substituted with blue cheese or feta cheese in various regions.
Balsamic vinegar – known as “aceto balsamico” in Italy.
Arugula – referred to as “rucola” in many European countries.
Kale – called “cavolo riccio” in Italian, showcasing its popularity in Mediterranean cuisine.

Behind the Recipe

This Kale and Arugula Salad is inspired by the need for a fresh, nutrient-dense dish that is quick to prepare yet satisfies the taste buds. With the

Kale and Arugula Salad

This Kale and Arugula Salad is a delightful mix of tender greens and creamy Gorgonzola!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

5 oz. baby arugula
3 oz. baby kale
2 T good quality olive oil or a little more if needed
1 T good quality balsamic vinegar
1 tsp. fresh-squeezed lemon juice
1/2 cup crumbled Gorgonzola cheese more or less to taste

Equipment

Large salad bowl
Measuring Spoons
Whisk or fork
Salad Tongs

Method

Build Kale and Arugula Salad Step by Step

Start by washing the baby arugula and baby kale thoroughly under cold water. Spin them dry in a salad spinner or pat them gently with a clean kitchen towel. This step ensures your salad stays crisp and fresh.
In a small bowl, combine the good quality olive oil, balsamic vinegar, and fresh-squeezed lemon juice. Whisk the ingredients together until well combined. Taste the dressing; if it seems too strong, add a little more olive oil to mellow the flavors.
In a large salad bowl, add the washed arugula and kale. Toss them gently to mix the greens evenly.
Drizzle the prepared dressing over the greens, tossing gently to ensure that every leaf is coated with the flavorful mixture.
Sprinkle the crumbled Gorgonzola cheese over the salad. Adjust the amount based on your personal preference for a creamier or lighter salad.
Serve the salad fresh to enjoy the crispness of the greens and the creaminess of the cheese. It pairs wonderfully with grilled meats or can be enjoyed on its own for a light meal.