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.
This was such a refreshing and light salad, but definitely filling!
Arugula is not a go-to green for me but this was really good. I grew up having finnochio “fennel” at the holidays in my italian grandparents house. We ate it like celery and it definitely an acquired taste. Shaved thin with the peppery arugula was a nice balance
Delicious and surprising! I look forward to trying it this summer when the arugula is more tender. It was a lot of chewing! We liked this best of the 4 so far. We are already thinking about variations with pistachios and grilled peaches. Lemon, tarragon and arugula were made for each other.
Grilled peaches… YUM!!! Let me know how that one turns out!
Never had fennel before – I really like it!
This salad is great – very tangy. I did substitute spinach for the arugula, and it’s still delicious. Definitely in the rotation!
I do not like arugula salad, but am beginning to adjust to the taste when it is paired with something that I like.
I liked all the other ingredients so it wasn’t too bad
Decided to make this salad even though I’m not a fan of a couple of the ingredients. It turned out OK but don’t think I’ll make again.
Fantastic flavour combo! Lemon adds suce brightness. Will be in the regular rotation.
This was a very generous salad recipe and the flavors of the arugula and fennel went well together. The snap peas didn’t turn out. I cooked them and think greens peas would have been better.
Very delicious even with omitting the walnuts!! Will definitely eat this again!!
Better than I expected. The dressing was a little oily for my taste, but I like the fennel and barley, which I wouldn’t typically use.
Not my favorite
Very tasty! I was worried that there were SO many strong flavors together but it was delightful. Will make this one again!
Delicious salad! The yummy, hearty, and chewy barley and the scrumptious dressing were my favorites. I will make this again.
Was pleasantly surprised with the crunch! The taste was very good, although I did leave out the mustard.
Refreshing salad. Loved the dressing! I will make this again.
Delicious-all those flavorful ingredients topped with the yummy tarragon lemon dressing-perfect. Although I made it with the barley, it would be just as good with any grain.