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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.
This salad doesn’t disappoint! Very good! Love the barley in this recipe.
Fantastic salad! It was filling and a delicious mix of flavors and crunch! Served with a hard boiled egg, roasted beets and apple slices.
Sounds yummy!
I really loved this salad, and didn’t think I would. The tarragon in the dressing and the sweet anise in the salad really worked for me. Thanks for getting me “cooking” out of the box!
This recipe was great! I love arugula and also like adding whole grains to my salads. Thanks for this new variety for me to try!
Don’t care for arugula, but suggestion of baby spinach a good substitute, as well as quinois sub for barley.
Delicious! I subbed farro for barley because my store was out of barley and it was awesome. I kept thinking this would be great with asparagus instead of fennel, too (but I didn’t try it)
Great idea. Love Asparagus!
I really enjoyed all the flavors in this salad. I’ll be making it again for sure!
Again…stretching us to find/try new things! Thank you for another great option!
Not my favorite salad. Needs more balance, the arugula is peppery, the lemon t’arrivons dressing is not bitter but definitely lemony, the fennel has another type of taste on the same spectrum. Perhaps some sweet to break up the bitters
I have struggled to find uses for fennel and tarragon, but this recipe made me fall in love with them! This DOES feel like a fancy restaurant salad, yet it was way easy. I doubled the barley to make a little more of a substantial dinner salad. This one is going into regular rotation at my house.
This is a great salad, always good to find another use for barley!
I agree! Barley doesn’t get enough play!
I’m not a huge arugula fan. But I liked it in the recipe. I also don’t eat fennel very often. Adding both of these added variety of veggies to my diet.
A definite change from the previous salads – and a welcomed fresh burst of lemon!
I had a hard time finding fennel in my local stores but finally found it at Trader Joe’s. Glad I did! A new veggie for me…smelled like licorice! I really liked the salad. Fresh flavors.
So light and refreshing, yet filling! Will be perfect for summer.
Very good! Loved the salad dressing and walnuts! The arugula with lemon tarragon dressing is a great combination!
Love the texture and flavor of the fennel and barley. Very hardy salad