For your next lunch, try this easy and satisfying arugula salad dressed in a lemon dill vinaigrette with feta crumbles and roasted beets.
Also try my roasted beet salad with goat cheese, simple Shirazi salad, or my favorite, fattoush salad.
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One busy afternoon, my dad and I were on the hunt for a quick, light, and filling dish to whip up for lunch. That's when I had a brainstorm and suggested making an arugula salad with boiled eggs for some extra protein. I usually don't mix eggs with salad, but it turned out to be a delicious and satisfying combo!
As soon as we sat down to eat it, we couldn't stop making yummy noises and commenting on how delicious it was. I enjoyed it so much that I decided to make it again and share the recipe with you all.
Why this Recipe Works
The feta cheese: Feta cheese has a tangy flavor that adds a unique contrast to the fresh vegetables in a salad. Its crumbly texture also provides a satisfying bite that complements the other ingredients. Aim for Bulgarian, Greek, or Turkish feta in brine.
Lemon dill vinaigrette: This healthy salad dressing has fresh lemon, rice vinegar, and fresh dill with other ingredients (more info on the recipe card). It’s so irresistible and tangy.
Boiled eggs: Will add a protein boost making it more filling and satisfying. Additionally, the creamy texture of the yolks pairs nicely with crisp vegetables and tangy dressings for a well-rounded flavor profile.
Arugula Salad Details & Process
Make the dill vinaigrette by mixing garlic, dill, lemon zest, juice, vinegar, maple syrup, salt, pepper, and olive oil until smooth.
Toss the arugula and beets with ⅔ of the vinaigrette.
Top with crumbly feta, sweet peppers, roasted beet, and boiled eggs. There's no need to toss. Place into serving bowls and be careful not to break up the eggs.
Serve this arugula salad as a side on your dinner table with a main course like my lemon garlic chicken bites with zucchini, honey mustard chicken tenders, or my favorite, tahini chicken thighs.
Ways to Customize Your Arugula Salad
This arugula salad is easy to customize. Here are a few suggestions:
- Add extra vegetables. Green onion, mushrooms, tomatoes, or even carrots would be a great way to bulk up the salad and add more flavor and crunch.
- Make it protein-packed. Almonds, walnuts, or even a sprinkle of hemp seeds add extra protein and crunch. Grilled chicken or steak would be delicious as well.
- Make it vegan. Instead of egg, add grilled tofu or tempeh. Replace the cow's milk feta cheese with a vegan Greek feta variety.
More Crave-Worthy Salad Recipes
- Creamy Chicken Salad
- Steak Salad with Pickled Fennel
- Marinated Artichoke Salad
- Marinated Cauliflower Salad
- Red Cabbage Salad with Greek Dressing
Arugula Salad with Lemon Dill Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 4 people 1x
Description
Try this delicious and satisfying arugula salad recipe with lemon dill vinaigrette, feta cheese, and roasted beets.
Ingredients
Lemon Dill Vinaigrette
- 1 clove garlic, finely chopped
- 1 tablespoon fresh chopped dill, packed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ cup rice wine vinegar
- 1 tablespoon pure maple syrup (or honey)
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- ⅓ cup + 2 tablespoons extra virgin olive oil
Vegetables
- 3 cups arugula
- 1 medium roasted golden beet, peeled, medium dice
- 2 mini red sweet bell peppers, thinly sliced (or ½ red bell pepper, thinly sliced)
Meat and Dairy
- ⅓ cup diced feta cheese (Look for Bulgarian or Greek feta in brine)
- 4 large boiled eggs, quartered
Instructions
Make the Lemon Dill Vinaigrette
- Add the garlic, dill, lemon zest, juice, rice vinegar, pure maple syrup, salt, and pepper to a mixing bowl and stir using a whisk to dissolve the salt.
- Slowly add olive oil while whisking until a smooth, pale yellow vinaigrette forms.
Build the Arugula Salad
- Place the arugula and beets into a large mixing bowl.
- Add ⅔ of the vinaigrette to the arugula and toss to evenly coat.
- Add the feta cheese, peppers, and eggs right on top. There's no need to toss. Place into serving bowls and be careful not to break up the eggs.
- Serve leftover vinaigrette on the side for those who like extra dressing.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course, Salads
- Cuisine: American
Beth says
Great recipe! I made it twice so far.