8 Best Arugula Recipes to Try in 2024: Easy Recipes

Arugula is a versatile leafy green that can add a fresh, peppery kick to your meals. Whether you enjoy it raw in salads or cooked into warm dishes, arugula is a simple way to elevate your everyday recipes. Its unique flavor pairs well with a wide variety of ingredients, making it a handy addition to your kitchen.

Beyond its taste, arugula is packed with nutrition. As a cruciferous vegetable, it offers antioxidants, vitamin K, folate, and fiber, all of which support overall health. Adding it to your meals is an easy way to sneak in extra nutrients without much effort.

From quick sides to hearty mains, you’ll find 8 easy recipes featuring arugula. These recipes will show you just how flexible this leafy green can be. Dive in and discover new ways to make the most of this vibrant ingredient!

1. Prosciutto & Apple Arugula Salad

Ingredients 📃

• 1 apple

• 2 oz prosciutto

• 2 oz arugula

• ½ cup feta cheese (crumbled)

• ½ oz pecans (roughly chopped)

• 5 tsp balsamic glaze

• 1 ciabatta bread (roughly 150 g)

• 1 tbsp olive oil

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Prepare the apple
   Wash and thinly slice the apple into wedges or half-moons.

2. Toast the pecans
   Heat a dry skillet over medium heat. Add the chopped pecans and toast for 2–3 minutes, stirring occasionally, until fragrant. Set aside.

3. Make the olive oil toasts
   Slice the ciabatta bread into thin pieces. Drizzle or brush each slice with olive oil. Toast the bread in a hot skillet or under a broiler for 1–2 minutes per side, until golden and crisp.

4. Assemble the salad
   In a large bowl or on a serving plate, layer the arugula as the base. Top with the apple slices, prosciutto (torn into bite-sized pieces), crumbled feta cheese, and toasted pecans.

5. Dress the salad
   Drizzle the balsamic glaze evenly over the salad. Season with a pinch of salt and a few cracks of black pepper to taste.

6. Serve
   Arrange the olive oil toasts on the side or alongside the salad.

Overview 🕵️

I love how this salad balances sweet, savory, and tangy flavors. The peppery arugula pairs perfectly with the salty prosciutto, creamy feta, and crunchy pecans, while the crisp apple and balsamic glaze add just the right amount of sweetness. The olive oil toasts on the side make it feel extra special, perfect for scooping up every delicious bite.

You can easily make this salad your own with a few swaps. Try pears or grapes instead of apples, or use walnuts or almonds in place of pecans. If you want a vegetarian option, skip the prosciutto and add roasted chickpeas or avocado. It’s versatile, simple, and sure to impress.

2. Patatas Bravas Tacos

Ingredients 📃

• 10 oz Yukon Gold potatoes, quartered

• 2 tsp smoked paprika

• 4 mini sweet peppers, trimmed, deseeded, and roughly chopped

• ¼ cup vegan mayo

• 1 garlic clove, peeled and minced

• 6 yellow corn tortillas

• 2 oz baby arugula

• 0.25 oz cilantro, leaves and tender stems, chopped

• 6 tbsp mojo rojo sauce

• 4 tsp olive oil

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Prepare the potatoes
   Preheat your oven to 425°F (220°C). Toss the quartered potatoes with 3 tsp olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 10 minutes. After 10 minutes, add the chopped mini sweet peppers to the baking sheet with the potatoes, toss to combine, and continue roasting for another 10–15 minutes, until the potatoes are crispy and golden, and the peppers are softened.

2. Make the garlic mayo
   In a small bowl, mix the vegan mayo with the minced garlic. Add a pinch of salt and stir until smooth.

3. Warm the tortillas
   Heat the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and warm.

4. Assemble the tacos and serve
   Spread a spoonful of garlic mayo on each tortilla. Layer with a handful of baby arugula, roasted potatoes, and peppers. Drizzle with mojo rojo sauce and sprinkle with chopped cilantro.

Overview 🕵️

These Patatas Bravas Tacos are the perfect way to highlight the peppery bite of arugula. It adds a nice contrast to the crispy, smoky potatoes, and sweet peppers while balancing out the richness of the garlic mayo and mojo rojo sauce. The vibrant green leaves bring a burst of freshness that I really enjoy.

If you want to switch things up, you could try adding other leafy greens like spinach, but arugula really shines here. You can also experiment with extra toppings, like avocado or a squeeze of lime, to complement the arugula's bite and bring even more flavor to your tacos.

3. Arugula Pesto

Ingredients 📃

• 4 cups arugula

• 2 garlic cloves, peeled

• ½ cup Parmesan cheese, grated

• ½ cup olive oil

• ¼ cup pine nuts, walnuts, or almonds (or a mix of any)

• 1 tbsp lemon juice

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Blend the ingredients
   In a food processor, combine the arugula, garlic, Parmesan, nuts, and lemon juice. Pulse a few times to break everything down into smaller pieces.

2. Add the oil
   With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl to ensure everything blends evenly.

3. Season and serve
   Taste the pesto and season with salt and pepper as needed.

Overview 🕵️

This arugula pesto is one of my favorite tips for eating more greens. The peppery arugula gives it a fresh, vibrant kick, while the garlic and Parmesan bring a depth of flavor. If you’re looking for even more ways to work greens into your diet, check out our article on how to eat more leafy greens for more tasty ideas.

You can use this pesto in so many ways. It’s great as a dip, spread on crusty bread, or mixed into pasta for an easy, flavorful meal. You can even drizzle it over roasted vegetables for an extra burst of flavor. It’s super versatile, and the best part is that it’s ready in minutes!

If you have leftovers, don’t worry. This pesto freezes really well. I like to freeze it in ice cube trays, and then pop out individual cubes whenever I need them. They’re perfect for adding to sauces, stews, and soups for an extra hit of flavor and greens.

4. Arugula & Parmesan Pizza

Ingredients 📃

• Pizza dough or bases (store-bought or homemade)

• ½ cup tomato sauce

• 1 cup mozzarella cheese, shredded

• 2 cups arugula

• ¼ cup shaved Parmesan

• 1 tbsp olive oil

• 2 oz Parma ham (optional)

Method 🧑‍🍳

1. Preheat the oven
   Preheat your oven to 475°F (245°C). If you’re using homemade dough, roll it out on a floured surface to your desired thickness. If using store-bought bases, just place them on a baking sheet.

2. Assemble the pizza
   Spread a thin layer of tomato sauce over the pizza dough. Sprinkle with shredded mozzarella, then drizzle a little olive oil over the top.

3. Bake the pizza
   Place the pizza in the preheated oven and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbling.

4. Add the arugula and Parmesan
   Remove the pizza from the oven and top it with fresh arugula and shaved Parmesan. If you’re using Parma ham, add it on top at this stage.

5. Serve
   Drizzle with a little more olive oil, slice, and serve.

Overview 🕵️

This is one of my go-to recipes when I want something quick but still packed with flavor. The fresh arugula adds a peppery crunch, while the Parmesan gives it that salty, savory finish. It’s a simple yet satisfying pizza that feels a bit more gourmet with the addition of arugula and Parmesan, but it comes together in just minutes.

You can really customize this pizza to suit your tastes. If you're a fan of extra toppings, feel free to add Parma ham, or try adding some roasted vegetables for a heartier option. I love how easy this recipe is to tweak, making it the perfect base for whatever you’re in the mood for!

5. Spicy Arugula & Chorizo Omelet

Ingredients 📃

• 4 large eggs

• 1 cup arugula

• ½ cup cooked chorizo, crumbled or sliced

• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)

• 2 tsp olive oil or butter

• 2 tbsp milk

• ½ tsp red pepper flakes (adjust to taste)

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Prepare the egg mixture
   In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

2. Cook the omelet base
   Heat 1 tsp olive oil or butter in a non-stick skillet over medium heat. Pour in half the egg mixture, swirling the pan to coat the bottom evenly.

3. Add the fillings
   Once the edges start to set, sprinkle half the omelet with arugula, chorizo, shredded cheese, and red pepper flakes. Cook until the eggs are nearly set but still slightly soft on top.

4. Fold and finish
   Carefully fold the empty half of the omelet over the fillings. Let it cook for another 1–2 minutes until the cheese melts and the omelet is fully set. 

Overview 🕵️

I love how this dish combines bold flavors with just the right amount of heat. The smoky chorizo and spicy red pepper flakes pair perfectly with the peppery arugula, while the melted cheese ties everything together. It’s a recipe that feels quite fancy but comes together quickly. It’s perfect for a hearty breakfast or a simple dinner.

You can easily customize this omelet to suit your tastes. Try swapping the chorizo for sausage or even go vegetarian by adding sautéed mushrooms or roasted peppers instead. The arugula adds a fresh, slightly peppery bite that I think really makes the dish stand out, but spinach works well too if you need a substitute.

6. Simple Arugula Salad

Ingredients 📃

• 4 cups fresh arugula

• 1 cup cherry or grape tomatoes, halved

• ¼ red onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp lemon juice or balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• Salt and pepper (to taste)

• ¼ cup toasted almond slices

Method 🧑‍🍳

1. Make the dressing
   In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth. Adjust seasoning to taste.

2. Prepare the salad
   In a large bowl, combine the arugula, halved tomatoes, and sliced red onion.

3. Toss and serve
   Drizzle the dressing over the salad and toss gently to coat. Sprinkle toasted almond slices on top just before serving. 

Overview 🕵️

This easy salad is my go-to when I want something fresh, quick, and packed with flavor. The peppery arugula pairs beautifully with the sweetness of cherry tomatoes and the crunch of toasted almonds. A tangy, slightly sweet dressing brings it all together, making every bite light yet satisfying. 

I love how versatile this salad is. You can serve it as a side with grilled chicken or fish, or even enjoy it for a light lunch. If you’re feeling creative, try adding crumbled feta or swapping the almonds for sunflower seeds. It also works perfectly as a base for heartier toppings like avocado, roasted veggies, or even leftover proteins. 

7. Egg & Prawn Sandwich

Ingredients 📃

• 2 ciabatta rolls (roughly 60 g each)

• 1 cup cooked prawns, peeled

• 2 hard-boiled eggs, sliced

• 1 cup fresh arugula

• 1 cup lettuce, shredded

• 2 tbsp mayonnaise or aioli

• Squeeze of lemon juice

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Prepare the filling
   In a bowl, mix the cooked prawns with mayonnaise or aioli, a squeeze of lemon juice, and a pinch of salt and pepper. Stir until the prawns are evenly coated.

2. Assemble the sandwich
   Slice the ciabatta rolls in half and layer the bottom halves with shredded lettuce, arugula, and slices of hard-boiled egg.

3. Add the prawns and serve
   Spoon the prawn mixture over the eggs, top with the remaining halves of the ciabatta, and serve.

Overview 🕵️

This sandwich turns simple ingredients into something special. The creamy prawns, peppery arugula, and hearty ciabatta create the perfect balance of textures and flavors. The squeeze of lemon adds a bright, fresh kick, while the eggs make it extra satisfying. It definitely feels like an upgrade to your usual sandwich routine.

You can easily adapt this to suit your tastes or what you have on hand. Swap the prawns for smoked salmon, or add a few slices of avocado for even more creaminess. I love how versatile and fresh this sandwich is. It’s great for a casual lunch or even a picnic treat.

8. Arugula & Pasta Salad

Ingredients 📃

• 2 cups cooked pasta (your choice of shape)

• 2 cups fresh arugula

• 1 cup corn (fresh or canned)

• ½ cup black olives, pitted and sliced

• ½ cup sun-dried tomatoes, chopped

• 2 tbsp olive oil

• 1 cup cooked chicken pieces

• 1 tbsp balsamic vinegar

• 1 garlic clove, minced

• Salt & pepper (to taste)

Method 🧑‍🍳

1. Prepare the pasta salad base
   In a large bowl, combine the cooked pasta, arugula, corn, black olives, and sun-dried tomatoes.

2. Make the dressing
   In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.

3. Combine and toss
   Add the cooked chicken pieces to the pasta salad, then pour the dressing over everything. Toss gently until well coated.

4. Serve
   Serve immediately or chill in the fridge for a few hours to let the flavors meld. 

Overview 🕵️

This is the perfect dish for when you want something light yet satisfying. The peppery arugula, sweet corn, and savory sun-dried tomatoes combine beautifully with the pasta, making it a flavorful, balanced meal. The chicken makes it more filling, but it’s still light enough to enjoy on a warm day. The balsamic dressing adds just the right touch of tanginess to tie it all together.

I love how versatile this salad is. You can easily swap out the chicken for a plant-based protein like chickpeas or tofu, or keep it vegetarian with some extra olives and sun-dried tomatoes. It’s also a great way to use up leftover cooked chicken or pasta, so it works well for meal prep.

This salad is easy to customize based on what you have in the fridge, and it holds up well in the fridge for a few days. Whether you're packing it for lunch or serving it as a side at dinner, it's a fresh and flavorful option.

FAQ

Is arugula good when cooked?

Yes, arugula is great when cooked. Cooking it softens its peppery, spicy flavor and turns it milder, which works well in soups, pasta dishes, and as a warm side. Just be mindful not to overcook it, as it can lose its distinct flavor when heated too long​.

What can I do with an abundance of arugula?

If you have a lot of arugula, try making pesto, adding it to warm pasta dishes, or tossing it into soups. You can also freeze arugula by blanching it first, which helps preserve its flavor and makes it easy to add to sauces and stews later​.

What is the healthiest way to eat arugula?

The healthiest way to eat arugula is raw, as part of a salad or in sandwiches, where it retains its full nutritional benefits. It’s rich in antioxidants, vitamins A, C, and K, and is low in calories​.

What pairs with arugula?

Arugula pairs wonderfully with bold flavors. Try it with citrus, cheeses like parmesan, or savory meats like prosciutto and chicken. Its peppery bite is also perfect for balancing the richness of olive oil, nuts, and sweet vegetables​.