This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
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.
This dressing was one of the best I’ve ever tasted – It softened the bitterness of the arugula.
The barley and walnuts added a new taste to the salad that was enjoyable.
I’m not a fan of licorice flavour, however, I enjoy SGS recipes with fennel. Such a light and refreshing flavour when combined with all the other ingredients. Next time I think I’d add more peas and walnuts because I loved when I had a bite with those. I’d also use a tad more lemon and salt in the dressing. Really enjoying trying different salads!
A delicious, filling salad. I used a mild leafy greens mix …not a fan of strong tasting greens.
The dressing was very tasty but too oily and the olive oil taste was a bit strong. I will try substituting Marukan vinegar for half of the olive oil next time. I salted my salad a bit and liked that better.
Making dressings and using fresh herbs is new for me. I am really enjoying the results and revising my gardening plans. I also appreciate hearing what others add to the recipes.
I googled and learned that I should save the fennel stalks and greens for other uses as it is all edible.
I love rocket (arugula) and we eat it all the time! The addition of peas and walnuts really made a nice combo. I felt the dressing needed a little zip?
I liked it. It was different
YUM! Arugula is a favorite of mine and this salad brings a whole new delicious way to serve it. Definitely a keeper recipe.
This recipe was a stretch for me. Tarragon, arugula and fennel were all new foods to my palate, but I tried the salad as written and the more I ate, the better I liked it. I halved the recipe because I want sure I’d like it, but it turned out quite nice.
I like the flavors with the freshness of the salad and fennel and the tarragon dressing!
Love the arugula !!!
I mixed half and half with baby spinach and this salad was wonderful. Just enough bite.i did leave out some of the fennel as well.
Too much fennel for me. I liked some aspects of this salad but not all.
We enjoyed this one! Good compliments of flavor and we chose Baja Lime marinated chicken to go alongside of it. This dressing is our second favorite behind the strawberry one. And, a plus, we discovered the kids like barley.
Whew even without tarragon and fennel it tasted amazing!!! I usually don’t like lemon but the dressing was so refreshing!!
I love this salad mix! It’s very refreshing and has a nice crunch to it. The Dijon dressing has the perfect mix of sweet and tangy I added some chopped apple but it’s amazing with or without the apple ❤️ Definitely making this again
When I first tasted the fennel I thought I wasn’t going to like this salad. I’m glad I went on and made it! It was surprisingly delicious,
Very refreshing!
The arugula has a very strong taste to it and I did not like the flavor. I will try this recipe again at another time and maybe use kale or something.
Lemon arugula salad with thinly sliced fennel, walnuts, snap peas, and a homemade fresh tarragon lemon dressing. I really liked the subtlety of this salad. It reminds me of eating a $15-20 salad at a decent brunch place but instead in the comfort of my own home. The fam suggested that arugula would also be good with the taco salad as well. Arugula, this is like our first date where it’s new. I’m glad me and arugula could meet ❤️
Love at first bite!