Green Goddess Arugula Salad

This Green Goddess Arugula Salad is fresh, creamy, herb-packed, and loaded with nutrient-dense ingredients. Peppery arugula, tender broccolini, crunchy pumpkin seeds, and a creamy herby lemon tahini dressing come together in one of my favorite everyday salads. No mayo or dairy.

Arugula, chickpeas, broccolini, cucumber, and pumpkin seeds with creamy lemon tahini dressing.

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🔍 Quick Look: Green Goddess Arugula Salad

⏱️ Prep Time: 5 minutes
🎛️ Cook Time: 15 minutes
👥 Servings: 3
📊 Calories: ~450 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Fresh, creamy, bright, and herb-packed with a delicious balance of peppery arugula, savory miso, nutty tahini, roasted broccolini, and crunchy pumpkin seeds.
💪🏼 Nutrition: 25 grams of protein, 12 grams of fiber, 228 mg calcium, 11 mg iron, 730 mg magnesium (about 40% of RDA)
⭐ Difficulty: Easy - simple ingredients and minimal prep with a creamy blended dressing that comes together quickly.

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🔍 Quick Look: Green Goddess Arugula Salad
👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients
🌱 Substitutions
📝 How to Make Green Goddess Arugula Salad
✔️ Storage & Meal Prep Tips
🥬 More Arugula Recipes
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Green Goddess Arugula Salad Recipe
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💬 Comments

👩🏽‍⚕️ Nutritionist's Note

Most Green Goddess salads rely heavily on mayo or sour cream. This version gets its creamy texture from tahini and hemp hearts instead. It's also built around deeply nourishing ingredients I try to eat regularly as a registered dietitian:

Arugula for bitter greens that may help stimulate stomach acid production and support micronutrient absorption
Broccolini for sulforaphane-rich cruciferous vegetables
Pumpkin seeds and hemp hearts for magnesium, healthy fats, and plant protein
Fresh herbs for polyphenol diversity and vibrant flavor
Lemon juice to brighten the salad and help support iron absorption from plant foods

The result is a creamy, vibrant salad that feels both refreshing and satisfying.

More Reasons You'll Love This Recipe:

Packed with fresh herbs and flavor
Loaded with texture and crunch
Easy to meal prep
Naturally vegan and gluten-free

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Fresh herbs, hemp hearts, lemon, garlic, miso, tahini, chickpeas, broccolini, cucumber, arugula, and pumpkin seeds.

Arugula (or rocket) adds a fresh peppery bite that pairs perfectly with the creamy herb dressing and crunchy seeds.
Broccolini adds hearty texture and a slightly sweet, earthy flavor that makes the salad more satisfying than a typical leafy green salad.
Cucumber brings freshness and crunch that lightens the richer tahini dressing.
Pumpkin seeds add delicious crunch and a rich, nutty flavor that makes the salad more satisfying.
Hemp hearts create an ultra-creamy dressing while adding a subtle buttery flavor that balances the bitterness of the greens.
Fresh herbs make this salad taste incredibly vibrant and fresh while adding layers of flavor that keep every bite interesting.
Tahini makes the dressing rich, silky, and deeply satisfying without needing dairy.
Mellow miso adds savory umami depth that makes the dressing taste more complex and flavorful.

See the printable recipe card below for quantities.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Arugula: Substitute with baby kale, mixed greens, spinach, or watercress for a milder flavor.
Broccolini: Use broccoli florets, asparagus, snap peas, or roasted Brussels sprouts.
Pumpkin seeds: Substitute with sunflower seeds, chopped almonds, pistachios, or walnuts.
Hemp hearts: Use soaked cashews, sunflower seeds, or additional tahini for creaminess.
Tahini: Substitute with cashew butter, almond butter, or sunflower seed butter.
Mellow miso: Use white miso or chickpea miso. Add a pinch of salt if omitting.
Fresh herbs: Use any combination of parsley, dill, cilantro, basil, mint, or chives depending on what you have available.
Lemon juice: Substitute with lime juice or a splash of apple cider vinegar.
Cucumber: Use celery, radishes, shaved fennel, or snap peas for crunch.

📝 How to Make Green Goddess Arugula Salad

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Roasting the broccolini adds deeper flavor and crispy caramelized edges that pair beautifully with the creamy Green Goddess dressing.

Roasted broccolini on a white baking sheet.

For roasted broccolini, spread it on a baking sheet, lightly coat with olive oil or lemon juice, garlic powder, and a touch of sumac (if you have some)! Roast at 425°F until tender and lightly charred at the edges.

Chopped and roasted broccolini on a wooden cutting board.

Chop the broccolini into bite-sized pieces before adding it to the salad so you get a little bit in every bite and the salad is easier to eat.

Arugula, chickpeas, roasted broccolini, cucumber, and pumpkin seeds in a bowl.

Add the arugula, chopped broccolini, cucumber, and pumpkin seeds to a large container with a tight-fitting lid ahead of time and store in the refrigerator until ready to serve.

Blend the dressing for serving. Add water slowly when blending the dressing. A few tablespoons usually creates the perfect creamy pourable consistency.

Green goddess dressing with arugula, chickpeas, roasted broccolini, cucumber, and pumpkin seeds.

Add the dressing gradually and toss to taste.

Green goddess arugula salad with chickpeas, roasted broccolini, cucumber, and pumpkin seeds.

Toss the salad well after adding the dressing so the creamy herb dressing evenly coats the arugula, broccolini, cucumber, and pumpkin seeds in every bite.

Tahini green goddess dressing in a glass jar.

This creamy Green Goddess dressing is also delicious with grain bowls, roasted vegetables, pasta salad, or as a dip for raw veggies. Make extra and store it in an airtight container in the refrigerator for up to 4 days.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Leftover dressed salad can be refrigerated in an airtight container for up to 3 days. The arugula will soften slightly but the salad will still taste delicious.
Roasted broccolini can be made up to 3 days ahead and stored separately until ready to assemble.
If the dressing thickens in the refrigerator, stir in a splash of water or lemon juice before serving.
For easy lunches throughout the week, portion the salad ingredients into containers and keep the dressing on the side until serving.

🥬 More Arugula Recipes

10-minute Chickpea Sandwich with Arugula is packed with plant-based protein, healthy, and tasty, and you need just 8 budget ingredients.

Try this High-Protein Roasted Broccoli Salad with chickpeas and tofu, all tossed in a tangy lemon vinaigrette.

🙋🏽‍♀️ Recipe FAQs

What is Green Goddess dressing made of?

Traditional Green Goddess dressing often contains mayo, sour cream, herbs, and anchovies. This version uses tahini and hemp hearts for a creamy dairy-free alternative.

Can I use spinach instead of arugula?

Yes, but arugula gives the salad its signature peppery flavor.

Is arugula healthier than lettuce?

Arugula is more nutrient-dense than many common lettuces and contains naturally occurring compounds found in cruciferous vegetables. It also has a bold peppery flavor that makes salads more flavorful and satisfying.

What dressing goes well with arugula salad?

Creamy dressings with acidity pair especially well with arugula because they balance its naturally peppery, slightly bitter flavor. Lemon tahini dressing, Green Goddess dressing, balsamic vinaigrette, and citrus dressings are all great options.