Peppery baby arugula gets tossed in a bright, tangy dressing made from good olive oil, fresh lemon juice and zest, and a touch of Dijon for depth. Toasted pine nuts add a warm, buttery crunch that plays beautifully against all that citrusy sharpness, and a few minutes in a dry skillet is all it takes to bring out their flavor. The dressing whisks up smooth and glossy, clinging to every leaf so no bite is under-seasoned. It's a light, fast salad that comes together in one bowl with barely any cleanup, and it slots easily into a vegan spread alongside grains, roasted vegetables, or a hearty soup. Simple, fresh, and full of contrast between the peppery greens and the rich, toasted crunch on top.
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Set a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 2–3 minutes until golden and fragrant. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and black pepper until the dressing is smooth and slightly emulsified.
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