This simple arugula salad is one recipe that gets made on repeat in winter, at least in this house it does. The combination of peppery arugula, nutty parmesan, and toasted pine nuts is a classic combo, and for good reason – it’s delicious. This version also features the addition of pomelo, which adds an extra punch of acidity, but you can certainly use any seasonal citrus you like.
Tossing this salad together takes a few minutes, making it an ideal side to any meal. I recently had it with some Tomato Pie (recipe for that coming soon!), but it would also make a wonderful topping for a crispy chicken cutlet or fried pork cutlet for a version of chicken/pork Milanese. Or, top it with some tinned fish, tuna or sardines, and lunch is done.
The great thing about this salad is its versatility – feel free to swap out the pine nuts for walnuts, almonds, or hazelnuts, and use whatever citrus you have on hand. This combination is by far my favorite, but you can easily customize this salad it to suit your tastes or to use what you have on hand.
Ok, to the recipe…
The combination of peppery arugula, nutty parmesan, and toasted pine nuts is a classic combo, and for good reason - it’s delicious.
Arugula Salad with Pomelo, Pine Nuts and Parmesan
This simple salad showcases arugula at its best, pairing the leafy green with nutty parmesan, toasted pine nuts, and the bright, acidic pop of pomelo. It makes a lovely side dish, but can also be a main course when paired with chicken, salmon or steak. Best of all, it comes together in minutes, making it the perfect anytime salad for busy weeknights or weekend gatherings.
Ingredients for the this Arugula Salad with Parmesan
- Arugula – Peppery and slightly bitter, the arugula is the base of the salad. You may also see it called rocket.
- Pomelo – Pomelo is a type of citrus fruit that is larger, sweeter, and less bitter than a typical grapefruit. If pomelo is not available, you can substitute grapefruit, orange, or any other seasonal citrus fruit you like.
- Pine Nuts – The toasted pine nuts add a wonderful crunch and nutty flavor to the salad. Buy raw, un-toasted pine nuts and stash any you don’t use for this recipe in the fridge or freezer so they don’t go bad. You could also substitute in walnuts, almonds or hazelnuts if you like.
- Parmesan – The combination of parmesan and arugula is so, so good. Using high-quality, Parmigiano-Reggiano. Purchase it in a block, and shave over the salad just before serving.
- Olive Oil – Good quality extra virgin olive oil. Something thats nice and peppery would be good.
- Lemon – The other half of the dressing. Fresh lemon, adds the needed acid to balance everything out.
How to Make the Perfect Arugula Salad
- Preheat Oven – Preheat oven to 350°F.
- Toast Pine Nuts – Scatter pine nuts in an even layer on a baking sheet. Toast in the oven until golden brown and fragrant, about 10-15 minutes. Keep an eye on them so they don’t burn.
- Segment Pomelo – Segment the pomelo into bite-sized pieces. I like to peel the pomelo fruit, and then tear open each segment removing all the white pith and skin.
- Assemble the Salad – To assemble the salad, arrange the arugula on a serving dish. Top with the segmented pomelo, toasted pine nuts and lots of shredded parmesan over the top.
- Dress and Eat! – Drizzle with olive oil, a squeeze of fresh lemon juice and season with salt and fresh pepper.
Some Expert Tips for this Arugula Salad with Parmesan and Pine Nuts
Use High-Quality Ingredients
There are only a handful on ingredients in this salad, so try and get the best quality ones you can. If you need a substitution for the pine nuts you could use hazelnuts, almonds or walnuts. And, if you can’t find pomelo, use any other seasonal citrus you like.
Toast Those Nuts
You have to toast the nuts. It only takes a few minutes, but makes a huge difference in the final salad. It will only take a few minutes and they are well worth it.
Some Common Questions when making This Arugula Salad
What’s the difference between pomelo and grapefruit?
Pomelo is like a grapefruit but it’s larger, sweeter, and less bitter. They are pretty massive in size so you should be able to easily spot one in the grocery store. They’re an ancestor to the grapefruit and butter orange and are native to Southeast Asia. They have a lower acid content than a grapefruit and aren’t nearly as bitter.
How do I eat a pomelo?
The skin, or membrane, inside the pomelo is pretty thick so you’re not really going to eat it in segments like you would an orange. You want to remove the peel and pith. Then rip it open, pull each segment apart and pull out all the juicy fruit.
What dressing goes well with arugula salad?
A simple dressing of olive oil and fresh lemon juice is the perfect accompaniment to this arugula salad. The acidity of the lemon juice helps to balance the peppery bitterness of the arugula.
Serving Suggestions and A few Recipe Variations
Serve as a Side or Light Main Course
This arugula salad makes a wonderful side dish, but it can also be enjoyed as a light main course. Top it with grilled chicken, steak, or tinned fish for a more substantial meal.
Serve it Over Crispy Chicken Cutlets
This salad goes so well over a Crispy Chicken Cutlet. One of my favorite recipes on the site! Think of it like a twist on a Chicken Milanese.
Make a Pork Milanese
Top a crispy fried pork cutlet, a delicious twist on the classic Pork Milanese.
Arugula Salad with Salmon
Top the arugula salad with seared or grilled salmon fillets.
Arugula Salad with Steak
Grilled or pan-seared steak slices also make a great topping for this salad. Peppery arugula and steak are a great combo.
Storage and Shelf Life
This arugula salad is best enjoyed fresh. Once dressed this salad needs to be eaten right away, it doesn’t keep well. Only assemble and dress what you expect to eat. And, if you have leftover ingredients, store them separately – the arugula, pomelo segments, pine nuts, and parmesan.
Arugula Salad with Pomelo, Pine Nuts and Parmesan
Ingredients
- 3 oz arugula about 1/2 package
- 1/4 cup pine nuts
- 1 pomelo segmented into bite-sized pieces
- 1 oz shredded parmesan more or less to taste
- 3 tbsp olive oil
- 1/2 lemon - juice
- salt
- pepper
Instructions
- Preheat oven to 350°F.
- Scatter pine nuts in an even layer on a baking sheet. Toast in the oven until golden brown and fragrant, about 10-15 minutes. Keep an eye on them so they don’t burn.
- Segment the pomelo, you’re aiming for bite-sized pieces.
- To assemble the salad, arrange the arugula on a serving dish. Top with the segmented pomelo, toasted pine nuts and lots of shredded parmesan over the top.
- Drizzle with olive oil, a squeeze of fresh lemon juice and season with salt and fresh pepper.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Arugula Salad with Parmesan, Pine Nuts and Pomelo
This is such a great salad. The pics make me want to include in my weekly lunch and/or dinner menu.
It’s one of my favorites!