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.
I feel super heathy eating this salad ! Initially I wasn’t super excited to make this one but glad I did . I quite enjoyed it . Everything just worked and the simple sweetness of the honey was perfect . This challenge is a great way to try new things!
I’m not normally fond of arugula because of its bitter taste but … the combination of fennel, lemon and tarragon balance it out so well!
Wasn’t able to find fennel bulb or fresh tarragon in our small supermarket. Substituted celery for the fennel and dried tarragon for the dressing. Was filling and tasty.
This salad was a pleasant surprise. I enjoyed every bite. I added sliced strawberries for an extra punch.
I really liked this salad, my husband not so much. I had never had barley before and am pleasantly surprised at the flavor.
I was skeptical of this one as I don’t like arugula and never had fennel or tarragon but it wasn’t bad! The fennel and tarragon smell like licorice which made me very nervous it would taste like it, but surprisingly it didn’t when mixed together with the other ingredients. I’ve never had barely, especially not in a salad but really like the texture and heartiness it brought to this salad. I would like to try this with spinach or spring mix as I still don’t like arugula but the dressing was super tasty and refreshing with the lemon!
DELICIOUS!!
Not my favourite, however it did grow on me, I’ll give it an other shot tomorrow for lunch. It is a fresh light salad and easy to prep.. and for that reason I’ll make it again . Oh and my husband loved it !! He is just full of surprises this week.
I never thought barley could make such a good salad ingredient. The mix of flavours is intriguing and the end result was delicious.
I loved this mix of spicy arugula, chewy barley, crunchy fennel and snap peas, all dressed in tarragon – dijon – lemon mix.
Will do it again.
Love arugula and sugar snap peas and was excited to put them together in a salad.
I used honey roasted macadamia nuts instead of walnuts and mixed in some lettuce from my garden. I liked the dressing, although, I didn’t use tarragon in it.
I enjoyed the combination of flavors and textures in this salad. I think I would have liked a little more dressing, but that’s an easy adjustment to make next time.
Delicious!! Loved the dressing (used quinoa to make it gluten free)
Excellent salad. Very crunchy and filling. I might add a little more acidity to the dressing but overall very good!
Trying new things. It’s okay enough for me to want to try again. (The fennel bit.) The rest of the salad is winner. 🙂
I was skeptical about an arugula salad, but the flavors blend well.
I was skeptical about an arugula salad, but the flavors blend well. I like it.
Neat flavor blend of all the ingredients! Love the originality of adding barley and sugar snap peas as the taste and texture was exceptional!