Meet your go-to side salad recipe! This little green salad is like a wardrobe staple: simple, versatile and ready in minutes. It begins with tender leafy greens, a generous handful of freshly toasted nuts, and a dusting of grated Parmesan. A bright lemon vinaigrette ties everything together for a light, refreshing finish.
It’s easy to dress this salad up for the season or to complement a particular meal. Below you’ll find several ideas to vary the salad. Every cook should have a reliable green salad in their repertoire — here’s mine, trimmed of clutter and ready to use.
Simple Side Salad Ingredients
Here are the essentials for the salad in its simplest form.
- Leafy greens: Baby arugula, spring mix, little gem or romaine. Arugula adds a pleasant peppery note, but any tender lettuce works.
- Nuts or seeds: Pine nuts, sunflower seeds, sliced almonds or chopped pecans. Toast them briefly for better flavor.
- Cheese: Freshly grated Parmesan is classic. Alternatively try an aged cheddar or crumbled feta or goat cheese.
- Lemon dressing: A small batch of lemon vinaigrette is scaled to one bag of greens. You can double it if you want extra for later.
Seasonal Variations
Mix in seasonal ingredients depending on what you have and how fancy you feel.
- Spring: Thinly sliced cucumbers, radishes and almonds.
- Summer: Sliced cherry tomatoes, avocado and sunflower seeds.
- Spring–Summer fruit: Raspberries, blackberries or sliced strawberries with almonds.
- Italian-inspired: Thinly sliced fennel and pine nuts for a bright, aromatic starter.
- Autumn: Thinly sliced apple or pear, dried cranberries and toasted chopped pecans.
Serving Suggestions
This green salad pairs well with a wide range of mains, particularly dishes with Italian or Mediterranean flavors. It complements pasta, pesto, pizza and bruschetta nicely, and also works with fish, chicken or steak. Serve small or large — more greens are always a good idea to balance a richer main course.
If you try it, please share your thoughts in the comments. I hope this becomes your go-to side salad as well.
Storage Tip
Only dress the portion you plan to eat immediately. Store leftover dressing separately in the refrigerator for up to 10 days and keep the greens undressed to retain crispness.
The Little Green Salad
This simple green side salad combines Parmesan and toasted nuts with a lemon vinaigrette. It’s delightful as written but also easy to customize with the seasonal variations above. Yields about 6 side salads.
Ingredients
Salad
- 5 ounces arugula or other leafy greens
- ½ cup small nuts or seeds (pine nuts, sunflower seeds, sliced almonds or chopped pecans)
- ½ cup freshly grated Parmesan or an aged cheddar
Lemon vinaigrette
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice (about 2 lemons)
- 1 tablespoon Dijon mustard
- ½ tablespoon honey or maple syrup, to taste
- 1 medium clove garlic, pressed or minced
- ⅛ teaspoon fine salt
- Freshly ground black pepper, to taste
Suggested variations
- Sliced cherry tomatoes, avocado and sunflower seeds
- Thinly sliced cucumbers, radishes and almonds
- Thinly sliced fennel and pine nuts
- Raspberries, blackberries or sliced strawberries with almonds
- Thinly sliced apple or pear, dried cranberries and toasted chopped pecans
Instructions
- Toast the nuts or seeds in a medium skillet over medium-low heat, stirring often, until fragrant and lightly golden, about 3 to 5 minutes. Remove and let cool.
- Make the dressing by whisking together the olive oil, lemon juice, Dijon, honey (or maple syrup), garlic, salt and pepper. Taste and adjust — add more honey if it’s too tart.
- In a large bowl, combine the greens, cooled nuts and grated cheese. Add most of the dressing and toss gently until the leaves are lightly coated. Add any suggested mix-ins if desired and serve immediately. Refrigerate leftover dressing for up to 10 days.
Notes
Nut-free: Substitute sunflower seeds or pepitas for nuts.
Dairy-free/vegan: Omit the cheese or use a vegan Parmesan alternative. Use maple syrup instead of honey for a vegan dressing.
Recipe update: The dressing proportions here align with a classic lemon vinaigrette for a balanced, bright flavor. Flavor variation ideas have been added to inspire different seasonal takes.
- Category: Salad