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
Love fennel, love arugula, love lemon. I do not love tarragon. Used a mix of kale, spinach, and arugula, and instead of tarragon, I used the fennel fronds. Along with the lemon dressing, this salad is very, very tasty!
So, I’m not a big arugula fan, but the lemon dressing was really good!
This is the best arugula salad I have ever eaten! You obviously have thought this thru very precisely. I am partial to tarragon and I love the dressing as well. Thank you!
First time using fennel and found it surprisingly good. With the barley this recipe makes a very filling meal
Fresh and delicious. Used farro as my grain and swapped half the oil with water with no issues. Didn’t quite fill me up but maybe I just needed a bigger bowl of it!
The lemon dressing went well with the arugula. I was not able to find fresh tarragon so used dried and maple syrup instead of honey. I love having another option for fennel!
Love this salad. It contains many ingredients I love, fennel, arugula, chives…. I’m not a fan of tarragon but I have to say that the tarragon incorporates really good with all the ingredients in the dressing.. The salad is really tasty and fresh. Definitely a repeat!
So good with a light citrusy flavor! Arugula was a good choice for this type of salad and the crunchy ingredients gave this dish some good tasting texture! The dressing was also a highlight for me too! I used maple syrup instead of honey and liked the mild sweetness it added.
I wasn’t sure if I’d like this with the strong fennel and tarragon flavors. It turned out well! I enjoyed it and the dressing was so lemony and flavorful. The barely added a different twist and lots of texture. I’ll make it again!
Refreshing salad with surprising tastes. Totally agree fresh tarragon is the way to go, makes the dressing amazing!
Liked this one very much, peppery, lemony and sweet at the same time. Substituted barley (can’t digest this grain) with Quinoa and it was delicious.
Refreshing salad! Love the tarragon flavor
This was my favorite so far! I love arugula! I subbed in quinoa because I didn’t have time to cook the barley and it worked really well. I also couldn’t find fresh tarragon so I used the fronds from the fennel. Everything was bright, fresh, and green!
Such a refreshing burst of lemony flavor!
TheLemon Arugula Salad was a wonderful surprise. It was light and full of flavor, crunchy and smoky, lemony and spicy. I haven’t experienced this blend of flavors before but I love it. Will be making this salad again. I have never used barley in a salad. It’s an ingredient that I’ve used in soups. Who knew it would be sooooooo good in a salad!!!
I didn’t have fennel, but this recipe tasted like something I’d order at a restaurant rather than something I typically make at home. Really great flavor. The citrus cut the sharp taste of arugula. Loved it!