Arugula Spinach Salad with Soft Boiled Eggs is packed with flavor and texture. Jammy soft-boiled eggs complement the crisp vegetables and tender greens tossed with lemon Dijon dressing.
It's that time of year and this asparagus and pea salad is bursting with seasonal fresh produce.
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Salad with Asparagus and Peas
Made with simple ingredients, this salad recipe is sure to impress and become a favorite.
The homemade salad dressing lightly coats the greens and veggies, making it a perfect main dish salad.
Enjoy it as a light lunch, main dish salad dinner or as a flavorful side dish at your next gathering.
Any way you serve this main dish salad, it’s guaranteed to impress.
Bright, crisp, full of texture, and layered with flavor, the combination of tender vegetables, peppery greens, and creamy soft boiled eggs creates a dish that feels elegant but so easy to make.
Fresh asparagus and sweet green peas pair beautifully with delicate combination of baby arugula and baby spinach.
Thinly sliced radishes and red onion add crunch and pretty colors and the soft boiled eggs are jammy adding protein and turning this salad into a main dish meal.
The lemon Dijon dressing is a simple homemade dressing with bold flavor notes.
This salad is ideal when you want a complete meal that’s a little lighter but filled with flavors and textures and your tastebuds will thank you!
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How to make a spinach salad
This is a quick overview of how to make this recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Cook jammy eggs and blanche the asparagus and peas.
- Step 2: Whisk the dressing ingredients until blended.
- Step 3: Arrange the salad ingredients on a platter, drizzle with the vinaigrette and top with the eggs.
Expert recipe tips
- Blanch the asparagus and peas - After a quick boil, plunge them immediately into ice water to stop the cooking and lock in their bright green color and crisp texture
- Use room temperature eggs - It is best to use room temperature eggs for more even cooking. A 7-minute soft boil will give you jammy yolks.
- Thinly slice radishes and onions - Thinly slicing the radishes and onions will provide the best texture and amount of flavor in every bite. Be sure to use a sharp knife when slicing.
- Toss just before serving - Toss your salad just before serving to keep the greens from wilting.
- Layer the ingredients – For an impressive presentation, layer the ingredients in a bowl and toss with the dressing at the table.
- Lemon zest - For a deeper citrus flavor, stur 1 teaspoon grated lemon zest into the salad dressing
Substitutions
- Asparagus - Green beans or sugar snap peas can be substituted for asparagus.
- Chives – Green onions can replace chives
- Dijon Mustard – For more texture, stone ground mustard or whole grain mustard can be used in place of creamy Dijon. Both will add a slightly different flavor to the dressing.
- Greens – You can replace the baby arugula and baby spinach with mixed baby greens or shredded romaine.
- Lemon Juice – You can always use white wine vinegar or apple cider vinegar instead of lemon juice.
- Peas - Thawed frozen peas can be used when fresh peas aren’t available.
- Red Onion - For a milder taste, shallots or green onions can replace red onion.
Variations
Add grains – Add quinoa, farro, or couscous for a heartier salad.
Add more protein – Top your salad with grilled chicken, salmon, or sliced steak for a heartier salad.
Burrata – Topping with burrata pieces will add a creamy texture and more protein to your salad. And burrata is very trendy too!
Cheese – Sprinkle with creamy goat cheese, crumbled feta, or shaved Parmesan cheese for an extra layer of flavor.
Tomatoes - Add halved grape tomatoes or cherry tomatoes for added flavor and color
Top with nuts or seeds – Sliced almonds, pumpkin seeds, toasted pine nuts or sunflower seeds will add a nice crunch.
Vegan – Replace the eggs with roasted chickpeas or tofu for a vegan option.
Storage
- You can prep ahead of time and store the salad ingredientss separately in airtight containers in the fridge for up to 3 days. Then assemble and toss when you are ready to serve.
- You can make the dressing aheadand keep it refrigerated in a sealed mason jar or container for about a week. Be sure to give the vinaigrette a shake before using as it may separate upon standing.
- The soft boiled eggs can be cooked ahead. Peel them and stored in the refrigerator for 1-2 days and slice just before serving.
For individual servings
To serve the asparagus salad recipe in bowls as individual servings:
- In a large mixing bowl, toss the greens and vegetables with the lemon vinaigrette.
- Divide the tossed salad evenly between four serving bowls.
- Halve the soft-boiled eggs and place two halves on top of each serving.
Ingredients
Spinach salad ingredients:
- Asparagus - Tender asparagus add an earthy flavor that pairs beautifully with the lemony dressing.
- Peas – Fresh green peas add color and a sweetness that complement the other salad ingredients.
- Baby Arugula - Peppery and bold, baby arugula adds bite and a slight spiciness to the salad.
- Baby Spinach - Mild, tender, and full of nutrients, baby spinach is the perfect baby greens for this recipe.
- Radishes - Crisp and mildly spicy, radishes give the salad crunch and a pop of color.
- Red Onion - Sharp, slightly sweet and colorful, red onion adds flavor and a savory note.
- Olive Oil - The base of the dressing, olive oil adds richness and coats the salad ingredients
- Lemon Juice - Fresh lemon juice adds a bright citrus flavor to the vinaigrette.
- Dijon Mustard – Dijon mustard is creamy, tangy, and slightly spicy.
- Chives – Chives have a mild onion flavor. They add texture, color and flavor to the dressing.
- Kosher Salt – Kosher salt makes all the flavors pop and is an essential ingredient in a recipe.
- Black Pepper - Freshly ground black pepper adds mild heat and helps to balance out the flavors of the salad dressing.
Main Dish Salad Recipes
Salad Recipes
Serve these salads as a side dish or top with cooked chicken, beef, eggs or tofu for a main dish salad recipe.
Arugula Spinach Salad with Soft Boiled Eggs Recipe
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Ingredients
Salad
- 4 soft-boiled eggs see instructions below
- ½ pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh peas
- 2 cups baby spinach
- 2 cups baby arugula
- ½ cup thinly sliced radishes
- ¼ cup thinly sliced red onion
- lemon wedges
Dressing
- ¼ cup extra-virgin olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped chives
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
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Instructions
Soft-boiled or “jammy” eggs:
- Bring a large pot of lightly salted water to a boil. Gently add the eggs and cook for 7 minutes for softly set yolks. While the eggs are cooking, prepare a bowl of ice water. Using a slotted spoon, transfer the eggs to the ice bath to cool. Once cooled, peel and set aside.
Asparagus and Peas:
- In the same pot of boiling water, add the asparagus and cook until tender-crisp, about 3 minutes.
- Add the peas and cook for an additional 2 minutes.
- Prepare another ice bath while the vegetables are cooking. Using a slotted spoon, transfer the vegetables to the ice bath to blanche them and stop the cooking process. Drain and set aside.
Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, chives, Dijon mustard, kosher salt and pepper until blended.
Salad:
- In a large bowl, combine the spinach, arugula, blanched asparagus and peas, radishes, and red onion. Drizzle the dressing over the salad and toss gently to combine.
- Halve the soft boiled eggs and arrange on top of the salad. Serve with lemon wedges, if desired.
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