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Homemade Kale and Arugula Salad photo

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 minutes
Total Time 15 minutes
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
  1. 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.
  2. 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.
  3. In a large salad bowl, add the washed arugula and kale. Toss them gently to mix the greens evenly.
  4. Drizzle the prepared dressing over the greens, tossing gently to ensure that every leaf is coated with the flavorful mixture.
  5. Sprinkle the crumbled Gorgonzola cheese over the salad. Adjust the amount based on your personal preference for a creamier or lighter salad.
  6. 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.

Notes

  • Feel free to substitute Gorgonzola with blue cheese or feta if preferred.
  • Adjust the dressing ingredients to suit your taste.
  • This salad is best served fresh for maximum crispness.