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Best Arugula Recipes

Easy Arugula Salad Recipes

If you love arugula, you are going to love these fresh arugula recipes.

Got arugula? Did you know that arugula is also known as “rocket?” I have several fresh dinner recipes and the best arugula salad recipes  with this leafy green in mind below.

Arugula Recipes #MissHomemade

Arugula nutrition: This food is low in saturated fat, and very low in cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese. This information courtesy of nutritiondata.com. Now on to arugula recipes.

Fresh Arugula Salad #MissHomemade

Arugula Recipes

I love this arugula recipe. It’s simple to make and the flavor is sweet and tart; a real winner.


4 cups young arugula leaves
1 cup cherry tomatoes, cut in half
2 TBS extra virgin olive oil
1 TBS red wine vinegar
1/4 cup parmesan cheese, grated
salt and pepper to taste
1/4 cup cranberries or pomegranate
1/4 cup toasted pine nuts (optional)
1 large avocado, peeled, pitted and sliced

In a large bowl, combine all of the ingredients EXCEPT the avocado. Toss well and let sit for 20 minutes or so. Divide the salad onto plates and top with a slice of avocado.

This arugula recipe produces a salad that is so good. I recommend making the salad dressing the night before for the best flavor.


1 portobello mushroom, stem removed
1 red bell pepper, sliced
1 TBS canola oil
1 tsp red wine vinegar
salt and pepper to taste
1 clove garlic, thinly sliced
1/4 shallot, thinly sliced

2 oz Romano cheese
Greek salad dressing, recipe below
3 cups arugula leaves

1/4 cup extra virgin olive oil
1 TBS red wine vinegar
1/2 tsp sugar
1 garlic cloves, finely minced
1 tsp fresh oregano, chopped
1-1/2 tsp fresh dill, chopped
1/2 cup feta cheese, crumbled
1/4 cup buttermilk (or milk)

In a food processor or blender, process all of the ingredients EXCEPT the buttermilk for approximately 1 minute.

With the blender running, SLOWLY add the buttermilk and blend until thick and creamy. Immediately turn off the appliance because it can curdle.

Cover and refrigerate for a minimum of 2 hours; preferably overnight.

To roast the red bell pepper and portobello mushroom:

PREHEAT the oven to 400 degrees and cover a baking sheet with foil and spray with vegetable oil.

Place the mushroom and sliced pepper on the prepared baking sheet and brush with canola oil and then sprinkle with the red wine vinegar and any remaining canola oil. Sprinkle with the sliced garlic and shallot and season to taste with salt and pepper. Roast in the oven for 20-25 minutes or until tender and turning light brown in color. Slice the mushroom.

Toss the arugula with the Romano cheese. Serve with the Greek salad dressing and top with roasted red pepper and sliced mushroom. Delicious and lovely arugula recipe.


1/2 cup olive oil +
1 tsp olive oil
1/4 tsp balsamic vinegar
3 TBS fresh basil, chopped
2 plum tomatoes, halved, seeded and diced
2 cloves garlic, minced
3/4 tsp fresh rosemary, minced (or 1/2 tsp dried)
1 ear corn, husked (or 2/3 cup frozen sweet corn)
4 oz arugula
4 plum tomatoes, quartered
1/2 cup pecans, toasted
shaved parmesan cheese

Whisk 1/2 cup olive oil with vinegar, basil, diced tomatoes, garlic and rosemary in a bowl. Season with salt and pepper to taste.

Preheat the broiler and brush the corn with 1 tsp olive oil and season with salt and pepper. Broil until tender-crisp and golden brown in spots (turning frequently) or 7 minutes.

Cool and cut the corn off the cob and place in a large bowl. Add the arugula, quartered plum tomatoes and pecans. Then toss the salad with enough of the dressing to coat evenly. Season with salt and pepper.

Serve with grated parmesan cheese on top.


2 TBS olive oil
10 oz fresh mushrooms, quartered
1 red onion, chopped
6 garlic cloves, minced
1/3 cup white wine
1/4 tsp kosher salt
1 pinch chile pepper flakes
1/2 tsp dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, ripped into bite sized pieces
nutmeg, to taste
grated cheese

In a large skillet, heat oil on medium-high. Add the mushrooms, onions and garlic stirring constantly for 4 minutes. The pan will be dry until the mushrooms release some liquid.

De-glaze the pan with the white wine. Then add salt, pepper flakes, dried herbs, nutmeg and arugula. Cook until wilted or about 3 minutes. Serve and top with grated cheese. A great arugula recipe served warm.

I really like the flavor in this arugula recipe. Serve with fresh bread – it’s a keeper.


5 oz goat cheese
2 cups arugula, chopped
1/2 cup cherry tomatoes, quartered
1/2 cup sun dried tomatoes
2 TBS canola oil
2 TBS butter
1 cup fresh mushrooms, sliced
2 tsp garlic, minced
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1/2 cup parmesan cheese, grated
8 oz penne pasta

Cook pasta in salt water until al dente.

In a skillet, heat the canola oil and butter over medium heat. Add the minced garlic, mushrooms and sun dried tomatoes. Saute until the mushrooms are tender or approximately 10 minutes. Add the arugula until it’s wilted, about 3 minutes.

Serve this mixture over hot penne pasta and top with cherry tomatoes, goat cheese and parmesan cheese. Season with kosher salt and pepper.

This is delicious. Use as much or little of the ingredients that you want to. 


THIN CRUST PIZZA DOUGH: (makes one 12″ crust)
1-1/2 cups flour
1/2 pkg (1/4 oz) active dry yeast
1/8 tsp salt
1/2 cup warm water
1/2 TBS olive oil

Mix a little white sugar in the warm water until it dissolves and sprinkle yeast on top. Wait for approximately 10 minutes or until it foamy.

Pour into a bowl and add flour, salt and olive oil. Combine and knead for 6 minutes or until the dough is smooth and elastic. Cover and let rest 20-30 minutes. Lightly grease a 12″ pizza pan and pat the dough out with your hands until it stretches to fit the pan.

6 TBS pesto or pizza sauce
3 Roma tomatoes, sliced thinly
1 (8oz) pkg seasoned goat cheese, crumbled (or mozzarella)
2 cloves garlic, thinly sliced
1/2 cup fresh arugula
1 tsp olive oil

PREHEAT oven to 375 degrees.

Dab the pesto in the center of the pizza dough and spread out to the edges. Add the crumbled goat cheese and arrange tomato slices over it. Sprinkle with garlic and brush crust with olive oil. Bake for 5-10 minutes or until the crust in golden brown.

Allow to cool for 5 minutes so cheese can set and cover the pizza with handfuls of arugula. Cut and serve immediately.

A great arugula recipe for a cold night that sticks to the ribs.


8 oz penne pasta
4 links spicy andouille chicken sausage
2 TBS olive oil
3 cloves garlic, crushed
1/3 cup pesto (recipe below)
1/2 cup white wine
1 (15oz) can cannelloni beans, undrained
3 cups arugula leaves, torn
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
4 oz goat cheese, crumbled

Cook penne pasta in salt water until al dente. Drain.

In a skillet over medium heat, fry the sausage until evenly brown. Cool and slice.

Heat the 2 tablespoons of olive oil in a large pot over medium heat and cook the garlic for 1 minute or until browned. Add the sliced sausage, pesto and white wine. Cook and stir until heated through. Add the tomatoes until heated through and then toss with the drained penne pasta. Season with salt and pepper and top with goat cheese when serving. 

1/4 cup almonds
3 cloves garlic
1-1/2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1 pinch ground nutmeg
salt and pepper to taste

Heat a dry skillet over medium high heat and toast the almonds until light brown in color or ten minutes.

In a food processor or blender add all ingredients and process until a coarse paste is formed.

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