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!

PIN Kale and Arugula Salad to make it later!

My fondness for salads with strongly-flavored greens paired with cheese is pretty well-documented on this 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 years ago. 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 meal!

What Ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• baby arugula
• baby kale
• good quality extra virgin Olive Oil (affiliate link)
• good quality Balsamic Vinegar (affiliate link)
• 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:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Wash the greens in a salad spinner (affiliate link) if needed, and spin until very dry. (Most packaged greens don’t need to be washed.)
2. Crumble desired around of Gorgonzola cheese, or if you have one of those tubs of crumbled Gorgonzola you’re good to go!
3. Whisk together the olive oil, balsamic vinegar, and lemon juice, and toss the greens with desired amount of dressing.
4. Add the Gorgonzola and toss again and you’re done. (I like to save a little Gorgonzola to sprinkle over each salad.)
5. 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:

• Air Fryer Salmon with Mustard-Herb Sauce
• Instant Pot Balsamic Pork Roast
• Air Fryer Pork Chops
• Chicken Cutlets with Mustard Sauce
• Air Fryer Marinated Chicken Breasts

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.

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4.8 Stars (5 Reviews)

Yield: 4 servings

Kale and Arugula Salad

Prep Time 10 minutes

Total Time 10 minutes

Kale and Arugula Salad is a delicious low-carb salad that will help you get your daily serving of greens. And there's Gorgonzola cheese and just a touch of balsamic vinegar for added flavor.

Ingredients

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• 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)

Instructions

1. Wash greens in a salad spinner (affiliate link) and spin very dry if needed. (Most packaged greens don't need to be washed.
2. Crumble Gorgonzola cheese, or if you have one of those big tubs of crumbled Gorgonzola, measure out desired amount.
3. 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.
4. Toss salad with desired amount of dressing, until it's as wet as you prefer. Add most of the crumbled Gorgonzola and toss again.
5. 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.

Notes

This salad created by Kalyn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 88Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 13mgSodium 209mgCarbohydrates 4gFiber 1gSugar 2gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
This Kale and Arugula Salad is a perfect side dish for low-carb diets, including Keto. It’s also good for any phase of the original South Beach Diet. If you’re strictly following the South Beach Diet you may want to use a moderate amount of cheese, although Gorgonzola is lower in fat than many types of cheese.

Find More Recipes Like This One:
Use Salads to see more recipes like this one. Use the Diet Type index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The salad with kale, arugula, and Gorgonzola was first posted in 2009 and I’ve been making it since then! The recipe was last updated with more information in 2026.