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.

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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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👩🏽‍⚕️ 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.

✔️ 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.

🙋🏽‍♀️ 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.

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

Nisha Melvani

Green Goddess Arugula Salad with broccolini, herbs, pumpkin seeds, and a creamy lemon tahini dressing. Fresh, nutrient-dense, and easy to make.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Course Main Course, Side Dish

Cuisine Vegan

Servings 3 servings

Calories 450 kcal

▢ 6 stems broccolini or 1 bunch
▢ Drizzle of lemon juice or olive or avocado oil
▢ Dash of garlic powder
▢ Salt and freshly ground black pepper to taste
▢ 6 cups baby arugula
▢ 1 small cucumber chopped
▢ ⅓ cup pumpkin seeds
▢ 1 ½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed

For the Green Goddess Dressing:

▢ ¼ cup water plus more as needed
▢ 1 small lemon juice
▢ 3 tablespoons tahini
▢ 2 teaspoons mellow miso or chickpea miso
▢ ¼ cup hemp hearts
▢ 2 cups fresh herbs

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1 Large baking sheet
1 Blender or immersion blender

▢
Preheat the oven to 425°F.
▢
Season the broccolini: Lightly toss the broccolini with olive oil or lemon juice. Add a dash of garlic powder, salt, and black pepper, then rub to coat evenly.
▢
Roast the broccolini: Spread the broccolini evenly on a baking sheet without overcrowding. Roast for about 15 minutes, or until tender with lightly charred crispy edges. Let cool slightly, then chop into bite-sized pieces.
▢
Combine: Add the arugula, broccolini, cucumber, and pumpkin seeds to a large bowl.
▢
Make the dressing: Add the water, lemon juice, tahini, miso, hemp hearts, and herbs to a blender. Blend until smooth and creamy, adding more water as needed.
▢
For serving: Add the dressing gradually and toss well until evenly coated.

Use a mix of soft herbs like parsley, dill, basil, mint, cilantro, and chives for the best flavor complexity.

Find my healthy ingredients here.

This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.

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🔍 Quick Look: Green Goddess Arugula Salad