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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.
Delicious!!! Went to several stores but could not find fresh tarragon. Used fresh thyme. Love all the components. Super tasty together!
I thought the greens were well blended. I substituted the barley for quinoa. The dressing tasted wonderful. However when all mixed together the dressing lost its pizazz. A dressing that has a more pungent flavor would make this more interesting for me.
I loved this salad! Bright, well balanced flavors.
I liked the vegetable portion and the flavors of the dressing, but it was too oily for me. I’m not used to oily dressings. I would probably blend the walnuts with the lemon and seasonings to make an oil free dressing next time.
Good, but tasted very “healthy”
May try again, dressing was good.
Tasty!
Good, but not my favorite so far.
Sub’d hemp seeds for the barley.
Will try again with a different mix of greens.
I was skeptical about the barley but loved the texture it added. If I make this again I will increase the amount of dressing.
This salad was delicious, with lots of crunch and a nice zing from the lemon dressing.
The barley and the walnuts added a nice texture but also made this a very satisfying meal on its own.
Nice salad, I will make it again! The flavor is mild but really good, and you can tell its really a healthy meal!
Despite the strong smell of black licorice it was very subtle in taste. The salad was definitely different, but to be honest, I probably would not make this again. It was filling and the taste wasn’t half bad.
I’m so glad you tried it!
This is so amazing! I will be making this often. It felt like spring in my mouth. Yum!
A nice, light, tasty salad. Didn’t know how everyone would do with the barley so only put a little in. However, they did like it, so will try more in it next time. We had a small head of fennel that had very little taste. Will try to get a tastier one next time. Also, the kiddo asked to put edemamae and cucumber in it next time. The dressing was very easy and refreshing. Will make again.
Filling and fresh tasting. Unique flavor
Loved this salad! Made barley in veggie stock for some added flavor and it was perfect. A little goes a long way with this dressing.
Didn’t get this rated in time but wanted to say it was loaded with lots of interesting flavors! I am renovating a bathroom and really enjoyed the quick and tasty end of my day after lots of physical activity!
What an awesome way to end your long day of physical activity!