Arugula and Spinach Salad with Goat Cheese and Pepitas


  • 2 cups arugula or baby arugula, washed
  • 2 cups baby spinach leaves, washed
  • 1 8-ounce log goat cheese, crumbled
  • 1/2 cup pepitas
  • Juice of 1 lemon
  • Salt and ground black pepper
  • 3 tablespoons extra virgin olive oil (EVOO)


Mix together the arugula, spinach, goat cheese, pepitas and lemon juice in a large salad bowl. Season with salt and black pepper.

Drizzle with about 3 tablespoons EVOO and toss to coat. Serve alongside Steakhouse Rib-Eye for the ultimate steakhouse supper … at home!.

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