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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.
It wasn’t my favorite (not a fennel fan), but I’m glad I tried it.
I’m glad you tried it too!! Way to go!
Love the dressing for this. It was a little bitter for my taste at first so I added a splash more of lemon olive oil and a splash of Meyer Lemon Flavored White Balsamic Vinegar. I couldn’t find snap peas so I used fresh garden peas. Mmmmm!
I wasn’t expecting to like this one, but I did! Pleasant surprise!
Perfect salad for spring! Had to use dried tarragon because fresh wasn’t available. When I can find fresh, I’m definitely making this again.
This salad had a couple of “firsts” for me. First time eating arugula and fennel. I mixed the arugula with some mixed greens(arugula was a bit too bitter for me). The fennel I liked. I used tamari almonds in place of the walnuts. It’s a salad I will definitely make again.
I love when Rawkstars try new ingredients in our recipes!! Great job!
Several firsts for me! Never used barley or fennel (rock star!) to cook until this recipe and really enjoyed this dish; dressing is super! I also learned how to use the stalks and fronds. The salad had some additional fronds as a garnish on top. Will definitely make again! I did add some shredded carrots and some orange cherry-type tomatoes to give a splash of color. The peppery arugula suited this salad perfectly. I cannot wait to try fennel in other dishes.
Way to go! Sounds RAWESOME!
I liked this salad but it wasn’t a winner with my son or husband. I substituted the barley for quinoa but otherwise followed the recipe. I found this great as a lunch salad but better as a side if having for dinner.
Another hit! I used quinoa instead of barley and added some cherry tomatoes!
Wow! Of all the 10 salads in the challenge this one was the scariest to me!! Fennel, tarragon, arugula and chives!! I am so PLEASED that I made and ate it!! I substituted cooked quinoa for the barley. All the flavors just blended together so well!! I also had chicken thighs cooking in the crockpot, so I added it to my salad! What a delicious, satisfying all around healthy meal!!!
Way to be brave and give it a shot! Glad it worked out!
Arugula and fennel are favorites of mine so I knew I’d like this one. Had trouble finding barley and fresh tarragon and chives so subbed bulgur and dried herbs. I’m looking forward to trying it in the summer when my herb garden is going strong, as I usually grow both herbs. The dressing was still tasty, and I added some leftover roasted chicken to round out the meal. Will make again!
Delicious! The addition of barley is something I would have never thought of, but it was perfect. I had also never tried fresh tarragon before, but I think it’s now my favorite herb!
I really like the dressing for this salad. I also imagine eating it with a piece of grilled salmon on top and might have my second for lunch tomorrow with the salmon.
This was very green so we added some blueberries for color which was very tasty. Also upped the flavor of the dressing with some champagne vinegar. I think in general the recipes are a little bland for our family’s taste.
I am not a fan of fennel. I said to myself I would give it a whirl. I am not sure fennel is in season here in Michigan because it had NO taste…which was good for me, LOL. My husband REALLY liked this salad! He did say the dressing could have used more lemon.
Way to give it a shot! Glad for you that your fennel was flavorless – HAHA!
I was a little apprehensive about this recipe because of the strong pepper flavour in arugula and the liquorice flavour of the fennel. This salad was a true treat of many delightful flavours. The barley provides a interesting texture that compliments the greens.
I think this is my favourite salad yet! So much flavour…my first for arugula and fennel. Fennel will be a regular part of my salads now. The dressing had a bright flavour with the lemon. My husband not as big a fan. He thought the flavours were too strong (brought out his Kraft French again lol)