This Arugula and Date Salad is a vibrant, refreshing, and nutrient-rich dish that balances peppery greens with natural sweetness, creamy cheese, and a citrusy dressing. At its core, this Arugula & Date Salad celebrates the harmony of simple ingredients: peppery arugula leaves, chewy Medjool dates, juicy cherry tomatoes, crisp cucumber, and the sharpness of red onion. What makes this Arugula & Date Salad so special is the way each bite offers a medley of flavours and textures, freshness from the greens, sweetness from the fruit, tanginess from the dressing, and crunch from toasted almonds. 

The nutritional profile of this Arugula & Date Salad is equally impressive. Arugula is packed with vitamins A, C, and K, along with antioxidants that promote skin, bone, and immune health. Medjool dates contribute natural energy, potassium, and dietary fibre, making this Arugula & Date Salad both satisfying and energising. The inclusion of tomatoes and cucumber boosts hydration and adds further vitamins, while red onion provides quercetin, a powerful antioxidant. Almonds offer healthy fats and protein, while feta cheese (if used) supplies calcium and a creamy tang. The dressing, made with extra virgin olive oil, lemon juice, honey, and garlic, enhances both flavour and nutrition, contributing heart-healthy fats and antioxidants. 

This Arugula & Date Salad is a versatile dish that works equally well as a side or a light main meal. Whether enjoyed for lunch, as part of a larger dinner spread, or even at a picnic, this Arugula & Date Salad is always refreshing and satisfying.

Don’t forget to check my Thai inspired salad. 

Why You Will Love this Arugula and Date Salad

There are many reasons to fall in love with Arugula & Date Salad. First, it is incredibly quick and easy to prepare, requiring little more than chopping, whisking, and tossing. You’ll love this Arugula & Date Salad because it strikes the perfect balance between indulgence and health, it feels luxurious thanks to the sweet dates and creamy feta, yet it remains light and wholesome. This Arugula & Date Salad is also endlessly versatile, suitable as a starter, side dish, or a complete meal if paired with protein such as grilled chicken or salmon. 

Another reason you’ll adore this Arugula & Date Salad is its adaptability to different seasons. In summer, it feels cool and refreshing, while in colder months, the sweetness of the dates and warmth of the almonds make this Arugula & Date Salad comforting. It is also a crowd-pleaser; the contrast of flavours makes it appealing to a wide range of palates, so whether you’re preparing a casual weekday salad or serving guests, this Arugula & Date Salad never disappoints.

Equipment You Will Need

1. Large salad bowl – For assembling Arugula & Date Salad.
2. Chopping board and sharp knife – Essential for slicing dates, vegetables, and herbs.
3. Small frying pan – To toast the almonds that add crunch to Arugula & Date Salad.
4. Measuring spoons and cups – To ensure dressing proportions are balanced.
5. Whisk or fork – For blending olive oil, lemon juice, honey, and seasonings into a smooth dressing.
6. Garlic press or fine grater – To incorporate garlic into the dressing for Arugula & Date Salad.
7. Serving spoons or salad tongs – To toss and serve Arugula & Date Salad without bruising the arugula leaves.
8. Small mixing bowl – To prepare the dressing before pouring it over Arugula & Date Salad.
9. Optional airtight container – If preparing Arugula & Date Salad ahead of time, this keeps ingredients fresh until assembly.
   

Ingredients

• 120 g arugula / 4 cups – Peppery green base of Arugula and Date Salad, rich in vitamins.
• 6 Medjool dates, pitted and sliced (about 90 g / 3 oz) – Sweet, chewy contrast to the greens.
• 150 g cherry tomatoes / 1 cup, halved – Juicy and colourful addition.
• 150 g cucumber / 1 cup, diced – Adds crisp freshness to Arugula & Date Salad.
• 60 g red onion / ½ small, thinly sliced – Provides sharpness and depth.
• 50 g feta cheese / ⅓ cup, crumbled (optional) – Creamy, salty element.
• 2 tbsp fresh mint, finely chopped (about 10 g) – Adds freshness to Arugula & Date Salad.
• 30 g almonds / 3 tbsp, toasted and chopped – Nutty crunch and healthy fats.
• Optional: 2 tbsp pomegranate seeds (about 20 g) – Extra sweetness and colour.

Dressing:

• 45 ml extra virgin olive oil / 3 tbsp – Heart-healthy base for the dressing.
• 15 ml fresh lemon juice / 1 tbsp – Brightens Arugula & Date Salad.
• 5 ml honey or pomegranate molasses / 1 tsp – Adds sweetness and balance.
• 1 garlic clove, finely grated – Infuses depth of flavour.
• Salt and freshly ground black pepper, to taste – Essential seasoning.
• Optional: pinch of ground cumin or sumac – Enhances dressing with warmth or tang.

Method

Step 1: Toast the Almonds
Place chopped almonds in a dry frying pan over medium heat. Toast for 2–3 minutes until golden and fragrant. Set aside.

Step 2: Prepare the Dressing
In a small bowl, whisk olive oil, lemon juice, honey, garlic, salt, pepper, and optional cumin or sumac until smooth.

Step 3: Build the Salad
In a large bowl, combine arugula, cherry tomatoes, cucumber, red onion, dates, and fresh mint.

Step 4: Add Toppings
Sprinkle over toasted almonds, feta cheese (if using), and optional pomegranate seeds.

Step 5: Dress and Toss
Drizzle with dressing, toss gently, and serve Arugula & Date Salad immediately.

Nutrition 

(per serving, approx. 3 servings)

• Calories: 220–240 kcal
• Protein: 5–6 g
• Fat: 15–17 g
• Carbohydrates: 18–20 g
• Sugars: 13 g (from dates and vegetables)
• Fibre: 4 g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used

Tips for Making this Arugula and Date Salad

• Use fresh arugula: Younger leaves make Arugula & Date Salad less bitter.
• Pit dates carefully: Medjool dates are sticky, so use a sharp knife.
• Toast almonds slowly: Prevent burning by stirring frequently.
• Chill before serving: Arugula & Date Salad is most refreshing when served cold.
• Slice onions thinly: Paper-thin slices prevent overpowering the salad.
• Balance flavours: Adjust honey, lemon, and seasoning in the dressing to taste.
• Add herbs last: Mint keeps its freshness when added just before serving Arugula & Date Salad.
• Do not overdress: Use just enough to coat ingredients without making them soggy.
• Make it ahead: Prep vegetables and dressing separately, then combine when ready.
• Serve immediately: Arugula wilts quickly, so Arugula & Date Salad is best enjoyed fresh.

How to Best Serve this Arugula and Date Salad

• As a starter: Arugula & Date Salad is a vibrant first course.
• With grilled chicken: Adds protein for a light but filling meal.
• With salmon: Pairs beautifully with the richness of fish.
• Alongside lamb: Complements roasted or grilled lamb dishes.
• As part of a mezze platter: Arugula & Date Salad balances dips and breads.
• With couscous or quinoa: Turns Arugula & Date Salad into a wholesome grain bowl.
• On picnics: A refreshing option that travels well if dressed just before serving.
• With flatbreads: Arugula & Date Salad works well alongside warm bread.
• With sparkling water or wine: Enhances the refreshing quality of the salad.
• As a festive salad: Pomegranate seeds make Arugula & Date Salad look celebratory.

Customise this Arugula and Date Salad

• Nut-free version: Replace almonds with pumpkin seeds or sunflower seeds.
• Vegan option: Omit feta or use plant-based alternatives.
• Fruit variation: Swap dates for dried apricots or figs in Arugula & Date Salad.
• Cheese swap: Try goat’s cheese or blue cheese for a stronger flavour.
• Grain base: Add bulgur wheat or farro to make Arugula & Date Salad heartier.
• Spicy kick: Add sliced fresh chilli or a pinch of cayenne.
• Different dressing: Use balsamic vinegar instead of lemon for depth.
• Extra crunch: Add cucumber ribbons or thinly sliced radishes.
• Sweet twist: Sprinkle Arugula & Date Salad with a few orange segments.
• Protein boost: Add lentils, chickpeas, or shredded chicken.

Don’t forget to check my Burrito Inspired salad. 

How to Store this Arugula and Date Salad

This Arugula and Date Salad is best eaten fresh, as arugula leaves wilt quickly once dressed. If you wish to prepare ahead, store the chopped vegetables, dates, and herbs separately in airtight containers in the refrigerator for up to 24 hours. The dressing can also be made ahead and stored in a jar for up to three days. Combine and toss Arugula & Date Salad just before serving to maintain freshness and crunch.

Final Thoughts

This Arugula and Date Salad is a perfect example of how simple ingredients can create a dish that feels fresh, sophisticated, and nourishing. Its balance of peppery greens, sweet dates, crunchy nuts, and tangy dressing makes it a versatile recipe that can be enjoyed on its own or paired with a wide range of mains. This Arugula & Date Salad also celebrates flexibility, it can be adapted for vegan, vegetarian, or protein-rich variations depending on your needs. 

Beyond nutrition, this Arugula and Date Salad is a joy to look at, with vibrant colours that brighten any table. Whether you are preparing a quick weekday salad, serving guests, or looking for a refreshing side dish, Arugula & Date Salad delivers both flavour and elegance.