Kale and Arugula Salad
Kale and Arugula Salad is a delicious combination that will help you eat your daily serving of healthy greens. And this salad that’s extra low in carbs is kicked up a notch with Gorgonzola cheese!
- 5 oz. baby arugula
- 3 oz. baby kale
- 2 T + 1 tsp. good quality olive oil (or a little more if you taste the dressing and it seems too strong)
- 1 T good quality balsamic vinegar
- 1 tsp. fresh-squeezed lemon juice
- 1/2 cup crumbled Gorgonzola cheese (more or less to taste)
- Wash greens in a salad spinner (affiliate link) and spin very dry if needed. (Most packaged greens don't need to be washed.
- Crumble Gorgonzola cheese, or if you have one of those big tubs of crumbled Gorgonzola, measure out desired amount.
- Whisk together the olive oil, balsamic vinegar, and lemon juice (or a little more balsamic vinegar if you're not using the lemon. Taste the dressing and add a little more olive oil if it seems too strong.
- Toss salad with desired amount of dressing, until it's as wet as you prefer. Add most of the crumbled Gorgonzola and toss again.
- Serve the Kale and Arugula Salad right away, adding a little of the remaining Gorgonzola to the top of each salad as you serve it.
My fondness for salads with strongly-flavored greens paired with cheese is pretty well-documented on the blog. I’ve shown it with recipes like My Favorite Baby Arugula Salad, Arugula Salad with Feta, and Lemon Parmesan Kale Salad. So of course I love this Kale and Arugula Salad with Gorgonzola cheese!
But I know this salad with two types of greens and an assertive cheese may not be for everyone. You can make the salad with just one type of greens if you prefer, which is how I first made it when I created the recipe. But we loved the combination when we tested this new recipe with double greens. And dark leafy greens are loaded with health benefits!
For people who like these flavors this will be an extra healthy salad option that’s delicious and extra low in carbs! And personally I think Kale and Arugula Salad is a perfect side dish for a low-carb Fall meal!
What Ingredients do you need?
- baby arugula
- baby kale
- fresh-squeezed lemon juice
- Gorgonzola cheese
Tips for success with Kale and Arugula Salad:
This is a recipe where you’ll get best flavor if you use extra-virgin olive oil and your best balsamic vinegar! And if you’re worried about carbs, it doesn’t take much balsamic vinegar to make this taste great.
What other cheese can you use for Kale and Arugula Salad?
We used a generous amount of crumbled Gorgonzola, but use less cheese or another type of crumbled or grated cheese such as Feta, Parmesan, Cotija, or Queso Fresca if you prefer.
How low in carbs is this salad?
This leafy green salad has only 3 net carbs per serving, with 5 grams of protein!
How to make Kale and Arugula Salad:
- Crumble desired around of Gorgonzola cheese, or if you have one of those tubs of crumbled Gorgonzola you’re good to go!
- Whisk together the olive oil, balsamic vinegar, and lemon juice, and toss the greens with desired amount of dressing.
- Add the Gorgonzola and toss again and you’re done. (I like to save a little Gorgonzola to sprinkle over each salad.)
- Serve Kale and Arugula salad right away.
Make it a Low-Carb Meal:
This amazing salad will taste great with any of these low-carb main dishes:
Want More Tasty Salads with Leafy Greens?
You can use the category for Leafy Greens to find salads with arugula, kale, spinach, romaine, Spring Mix, or Power Greens.
