If you’re looking for a salad that’s fresh, healthy, easy, and actually satisfying, this Lentil and Arugula Salad Recipe is about to become your new go-to. It’s light but filling, peppery from the arugula, hearty from the lentils, and tossed in a simple lemony dressing that pulls everything together in minutes.
This is the kind of easy lentil salad with arugula you can throw together on a busy weeknight, meal-prep for lunches, or serve as a side when you want something fresh but not boring. Bonus: it’s a protein-packed lentil salad that doesn’t feel heavy.
For a fresh, fruity twist, try tossing this salad with a strawberry vinaigrette recipe instead of a traditional dressing.
Why This Recipe Works
- Simple ingredients, big flavor – pantry staples + fresh greens = magic
- Fast and flexible – perfect for weeknights or make-ahead meals
- Naturally healthy – lentils bring protein and fiber, arugula adds freshness
- Mediterranean-inspired vibes – lemon, olive oil, and lentils always win
This healthy lentil salad recipe is proof that you don’t need a long ingredient list to make something crave-worthy.
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What is My Take on Lentil and Arugula Salad Recipe?
My version keeps things clean, bright, and unfussy. No complicated dressing, no endless chopping—just tender lentils, peppery arugula, and a simple lemon-forward vinaigrette that lets the ingredients shine.
Think of this as a minimalist lentil arugula salad with lemon vinaigrette that you can dress up or keep simple depending on your mood. It’s light enough for summer but hearty enough to hold its own year-round, making it a reliable Mediterranean lentil salad option.
Make it a Meal
This salad works beautifully as a side, but it also shines when paired with bold, flavorful mains:
The freshness of the salad balances rich, savory dishes perfectly.
Easy Side Dishes
This Lentil and Arugula Salad Recipe also pairs well with:
- Grilled chicken or fish
- Roasted vegetables
- Warm flatbread pizza
- A simple soup for a light lunch combo
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Cook the lentils according to the package instructions.
Tip: I like using vegetable broth instead of water for extra flavor.
Step2: Once cooked, drain and rinse the lentils under cold water for 1–2 minutes until fully cooled.
Step3: Add the cooled lentils to a large mixing bowl along with the baby arugula, olive oil, red wine vinegar, and lemon juice.
Step4: Toss everything together well, then season with salt and pepper to taste.
Once tossed, it’s ready to enjoy! Fresh, easy, and endlessly versatile.
Expert Tips
- Don’t overcook the lentils—tender but not mushy is the goal.
- Rinsing the lentils helps stop the cooking and keeps the salad fresh.
- Taste and adjust seasoning right before serving; lentils love salt.
- Want more punch? Add extra lemon juice or a drizzle of olive oil.
Common Questions
Yes! This easy lentil salad with arugula holds up well in the fridge. Just add extra arugula before serving if needed.
Absolutely. Rinse and drain them well, then proceed with the recipe.
Yes—this is a naturally vegan and healthy lentil salad recipe.
Storing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the arugula separate and toss it in just before serving to maintain freshness.
Did you make this Lentil and Arugula Salad Recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Simple Lentils and Arugula Salad
Ingredients
- 1 cup dried lentils
- 1 tablespoon extra virgin olive oil
- ½ tablespoon red wine vinegar
- ½ tablespoon lemon juice fresh
- 1 cup baby arugula
- salt and pepper to taste
Instructions
- Cook Lentils as the label directs. (I like to use vegetable broth instead of water for more flavor)
- After the lentils are cooked, drain and rinse them with cold water for 1-2 minutes till lentils are cooled.
- Place cooked lentils in a large mixing bowl with baby Arugula, olive oil, red wine vinegar, and mix. Toss well
- Once tossed, it’s ready to enjoy.
Expert Tips:
- Don’t overcook the lentils—tender but not mushy is the goal.
- Rinsing the lentils helps stop the cooking and keeps the salad fresh.
- Taste and adjust seasoning right before serving; lentils love salt.
- Want more punch? Add extra lemon juice or a drizzle of olive oil.
Nutrition
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