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Hearty salads bring a whole lot of nutrition and fill me up so I’m not searching for a snack an hour after lunch. Just like with green smoothies, a good salad needs a balance of carbs, protein and healthy fat. My Lemon Arugula salad is definitely loaded with hearty plants and could arguably be the best arugula salad you’ll make.
I’d rather drink my greens over chewing them, so if I make a salad it’s got to be great. Trust me when I say this salad is #worthit whether you pack it in your lunch or plate it alongside your dinner.
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Best Arugula Salad Recipe
This salad was created with both presentation and flavor in mind. I wanted a beautiful dish as well as something to fill me up.
Make sure the barley is cooked before adding it to this arugula salad. If you know you won’t have time to cook it day-of, cook it beforehand!
My tarragon dressing can also be made ahead of time, just give the jar a good shake before pouring it over the finished salad.
If you want to add even more flavor to this dish then toast the walnuts before adding them.
What is Arugula?
Arugula is in the same leafy green family as kale, and is not a mild veggie. It is however loaded with health benefits since it’s high in calcium, potassium, folate and vitamins C, A and K.
I love using arugula in salads, on top of pizza and even in pesto. If it’s a bit too strong for you to use as the only base in this salad then don’t toss it altogether! Pair it with mixed greens or spinach and enjoy its peppery addition to your lunch.
Tips for Tarragon Dressing
If you want a super simple dressing then this one is for you! Simply toss all the ingredients into a jar with a good lid then shake to mix. You can refrigerate until ready to use.
I recommend using fresh tarragon since dried tarragon has a completely different taste and flavor. I know it’s easy to swap fresh for dried when using something like basil, however that’s just not the case with this unique herb.
If you want to keep this dressing vegan, swap in maple syrup for the honey.
Arugula Salad FAQs
I chose crispy fennel and walnuts along with a lemon tarragon dressing for my arugula salad. The dressing especially helps tone down the bite from the arugula.
Pair it with flavors that help balance it out. I pair arugula with a zesty tarragon dressing and use fennel to help tone down the bitterness and boost the flavor.
Arugula is actually in the cruciferous family along with kale, broccoli and bok choy. It’s got a strong flavor so you could try half arugula, half spinach (or lettuce) until you get used to the flavor and kick.
More Delicious Salad Recipes
Ready for more incredible salads? Then try out another one of my creations below:
- Avocado Caprese Salad
- Healthy Taco Salad
- Oil-Based Potato Salad
- Cold Noodle Salad
- Strawberry Mixed Greens Salad
- Pear Pomegranate Salad
- Bright Berry Salad
- Candied Pecan Salad
- Sweet Potato Taco Salad
- Hearty Mason Jar Salad
- Greek Salad
- Strawberry Arugula Salad
- Grated Carrot Salad
- Sweet & Crunchy Chickpea Salad
Would you please rate + review this recipe once you’ve made it? I love getting your feedback!
Lemon Arugula Salad
Ingredients
- ½ cup barley uncooked
- ½ fennel bulb thinly sliced
- 4 cups arugula
- ½ cup sugar snap peas
- ¼ cup raw walnuts chopped
- 2 tbsp green onion thinly sliced
Lemon Tarragon Dressing
- 2 tbsp lemon juiced
- 1 tsp raw honey
- ¼ cup extra-virgin olive oil
- 2 tbsp tarragon fresh
- ½ tsp Dijon mustard
- dash sea salt
- dash ground black pepper
- 1 tbsp chives chopped
Instructions
- Cook barley according to package. Allow to cool.
- Prepare fennel by cutting off the green stalks. Halve the white bulb and carefully remove the core. Place the cut side down on a cutting board and using a very sharp knife, thinly cut or shave the fennel.
- Place the fennel in a bowl with arugula, barley, pea pods, walnuts and green onions.
- For Dressing: place all ingredients in a small jar and shake well. Refrigerate until ready.
- Drizzle dressing over the salad, gently toss and serve immediately.
Notes
- Swap barley with cooked quinoa.
- To make the dressing vegan, swap in maple syrup for honey.
- The dressing will keep for up to 1 week in the fridge.
- Barley can be cooked ahead of time then refrigerated until ready to be used in salad.
We thought that the arugula and fennel went very nicely together.
Arugula is definitely not one of my favorite greens but the combination of ingredients and the dressing really made it taste good. Thank you!
The salad was tasty and filling
Super delicious! The dressing is sweet, tangy and light! Loved the crunch of the sugar snap peas and walnuts!
Loved the lemony tarrgon flavor; the barley and walnuts added more protein, but I also added chicken. I did not add the onions- I am onion free. I enjoyed this fresh tasting salad that made me use arugula in a new way.
Almost a 5 star. For people who thought they disliked fennel this was very good. Next time will add some spinach too. Have never used barley cold before but won’t be last. I toasted the nuts a bit We also loved the dressing. Had to use dry tarragon as no fresh to be found. Will be adding that to my herb garden. This in a great experience. #saladchallenge
Subbed celery for fennel only because I couldn’t find fennel in my little town. Liked the barley & sugar snap peas. So easy to make this with any garden greens & add any vegetables. Was worried about the dressing but it was very tasty. I halved the Dijon & oil to make it to my taste. I’ll mix up a bigger dressing next time.
This was out of my comfort zone. I only keep one of the main ingredients on hand normally. I liked the lemon dressing and would be willing to make it again – especially since I have half a bulb of fennel left!
I wasn’t expecting this one to be a hit, but I was wrong! We both liked it a lot (happy dance!). Thanks for the salad fun.
Whoop, whoop! It’s dance time!
This is a new favorite for sure! I wasn’t sure how I’d feel about the fennel and tarragon, but this is so good! Don’t leave anything out!
Mild, bland tasting, needed something
Love the dressing
Good change for me
Delicious! I didn’t think I would like arugula, my first time trying it, but I was wrong. This is a great summer salad, the tarragon dressing was so bright and summery!
Dressing was good. Not a favorite. I may change up few ingredients
This one surprised me and was pretty good. If I make again I would do half arugula, half another green to meet my taste and texture preference. I might try the dressing on some different veggie combos and see what I think.
I love surprises, especially yummy ones. Way to use the leftover dressing!
My least favorite salad of the challenge so far. I like arugula in moderation. Didn’t notice that the fennel tasted as much like anise or licorice as I expected. Just did not like the combination in this salad. The dressing is another story. I loved it and will definitely make and use it again.