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 honey
- ¼ cup 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.Â
I love fennel, arugula and barley so this salad was a joy. Loved the dressing too.
This surprised the heck outta me! So many ingredients I am definitely not a fan of, but, put it all together and it is really qyite good!
Wasn’t sure about this one because I don’t like arugula but I LOVED it! I did use spring mix with the arugula and added preserved lemon to accompany the lemony dressing. The blend of flavors was incredible, in addition to being filling, thanks to the barley and toasted walnuts. The sugar snap peas and fennel were delicious as well.
Deliciousness!!! I loved making and eating this salad. I love barley and arugula so paired together with the crunchy fennel and lovely flavors of tarragon and lemon was music in my mouth. Yummmmooooo!!!!!!!!
Tart And Tangy, I Enjoyed This Salad 🙂 I Used The Mixed Greens I Had On Hand Which Had Arugula Mixed In. The Lemon Tarragon Salad Dressing Was So Delicious. The Salad Dressing Is A Keeper 🙂 The Walnuts Added Just The Right Crunch. This Was A Very Filling Salad, I Will Make It Again.
Really surprised by this salad, a lot of flavor from fennel, snap peas, onion, lemon, mustard, chives and honey.
Was surprised by the fennel but what really made this good was the dressing
I love it! I always use fennels with everything I really enjoy it!!
This was pretty darn good. I was quite surprised because I typically don’t like too much arugula and things that are strong lemon flavored, but this was really good. I would definitely make it again.
This was my absolute favorite salad so far in the Salad Challenge! I loved the chew of the barley, the crunch of the fennel and nuts, the sweetness of the sugar snap peas and the brightness of the vinaigrette. I couldn’t find fresh tarragon in my area, so I subbed 1-1/2 teaspoons of dried and it was just fine. It was very satisfying and I will definitely make this salad often to enjoy!
I really liked this one! It is so fun to experimenting new flavor combos you’d never think of and find you really like them!
On a roll… a salad a day! I’m trying and making things I never tried before. I was doubtful about today’s lemon arugula salad. But very surprised by it! I mixed spinach in with my arugula, because the arugula looked so skinny and lonely. I never ate raw fennel before and liked the smell and the crunch. I added some chopped celery too. I changed the dressing because after I made it, I wasn’t psyched by the taste. The dijon was too overwhelming, so I made it without and accidentally swapped basil for the recipe’s tarragon. I really liked the nutty flavor and texture of the barley in the salad. The chopped walnuts made it work! I may do this salad again!
I love happy accidents like swapping basil for tarragon and not realizing it. Sound delish!
I am late to the party due to out of town obligations but am so glad I made it. This salad is a new favorite! I loved the lemon tarragon dressing and reminds me of one my mom used to make only better! The tarragon kicked it up a notch.
This lemon arugula salad is a hit. Love the lemon combined with tarragon and glad to see barley in use. I can’t use oats, so barley is my staple grain. Fennel is a new flavor for me, so hope to see that show up again to learn another recipe that uses it.
Pleasantly surprised given I have never voluntarily purchased fennel. This is deceptively simple but classy enough for a fancy dinner party (hoping they come back soon!)
Love the peppery flavor of arugula. The lemony tarragon dressing was a great choice. Another one to add to my list!
This was an okay salad. I am not real fond of arugula.
So glad to have the variety these recipes offer!