10+ Arugula Recipes to Spice Up Your Meals with Fresh, Peppery Flavor

Arugula is a leafy green with a bold, peppery bite that wakes up just about any dish. If you like simple, healthy ingredients, arugula slides right into your kitchen routine.

It works in salads, pastas, and even warm dishes. Honestly, it’s one of those greens that never seems out of place.

You can toss arugula raw into salads or wilt it just a little for a different vibe. This list should give you some ideas for using arugula in easy, flavorful ways.

With a handful of ingredients, you can whip up recipes that let arugula shine. Sometimes, less really is more.

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Ingredients:

• Arugula leaves
• Olive oil
• Salt
• Pepper

Cooking Instructions:

1. Wash arugula leaves well.
2. Dry them with a paper towel or salad spinner.
3. Use arugula raw in salads, or sauté with olive oil for a warm side.

1) Arugula Salad with Cherry Tomatoes and Parmesan

This salad is fresh and quick, perfect for lunch or as a side. Peppery arugula and sweet cherry tomatoes make a great pair.

Shaved Parmesan gives that salty, nutty finish. A simple olive oil and lemon juice or balsamic dressing ties it all together.

You can toss everything in minutes and eat it right away. If you want crunch, try adding pine nuts or even walnuts.

Ingredients

• 4 cups arugula
• 1 cup cherry tomatoes, halved
• 2 oz Parmesan cheese, shaved
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice or white balsamic vinegar
• Salt to taste

Cooking Instructions

1. Rinse and dry the arugula.
2. Halve the cherry tomatoes.
3. Mix arugula and tomatoes in a big bowl.
4. Drizzle with olive oil and lemon juice.
5. Toss gently to coat.
6. Add shaved Parmesan and salt.
7. Serve right away.

2) Sauteed Arugula with Garlic and Olive Oil

Sauteed arugula is crazy fast and perfect when you need a side dish now. Heat olive oil and butter in a skillet, then add minced garlic.

Let the garlic get fragrant, but don’t let it brown. Toss in arugula, sprinkle with salt and pepper, and stir as it wilts.

This takes just a couple of minutes—seriously, don’t walk away. A squeeze of lemon at the end makes it pop.

Ingredients

• 6 ounces arugula
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 clove garlic, minced
• Salt and pepper, to taste
• Lemon juice (optional)

Cooking Instructions

1. Heat olive oil and butter in a skillet over medium heat.
2. Add garlic and cook for 30 seconds.
3. Toss in arugula, salt, and pepper.
4. Stir and cook for 2-3 minutes until wilted.
5. Take off the heat and add lemon juice if you want.

3) Arugula Salad with Lemon Balsamic Dressing

This one’s all about freshness. The lemon balsamic dressing gives the peppery arugula a tangy lift.

Throw in cherry tomatoes or nuts for extra crunch. A little Parmesan on top? Never a bad idea.

It comes together super fast, so you can make it even on your busiest days.

Ingredients

• 4 cups fresh arugula
• 1 cup cherry tomatoes, halved
• ¼ cup walnuts or pine nuts
• ¼ cup grated Parmesan cheese
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Whisk balsamic vinegar, lemon juice, olive oil, salt, and pepper in a bowl.
2. Toss arugula, tomatoes, and nuts in a big bowl.
3. Drizzle with the dressing.
4. Sprinkle Parmesan on top and serve.

For more tips, see arugula salad with lemon balsamic dressing ideas.

4) Arugula Pizza with Prosciutto and Burrata

Pizza night just got an upgrade. The combo of fresh arugula, salty prosciutto, and creamy burrata is hard to beat.

Add arugula after baking so it stays crisp and bright. Prosciutto brings a smoky, salty kick.

Burrata melts a little on the hot crust, making each bite rich but not too heavy. Drizzle with balsamic or olive oil if you’re feeling fancy.

Ingredients

• Pizza dough
• Fresh arugula
• Prosciutto slices
• Burrata cheese
• Olive oil
• Optional: balsamic reduction

Cooking Instructions

1. Preheat oven to 475°F (245°C).
2. Roll out dough on a baking sheet or stone.
3. Bake for 8-10 minutes until golden.
4. Add burrata and prosciutto; bake 2-3 more minutes.
5. Pull out and top with fresh arugula.
6. Drizzle with olive oil or balsamic if you like.
7. Slice and eat while it’s warm.

For a detailed recipe, see this Grilled Prosciutto, Burrata and Arugula Pizza Recipe.

5) Arugula Pasta with Fresh Herbs and Cheese

Here’s a pasta that feels fancy but takes almost no time. Toss warm pasta with garlic and olive oil, then add fresh arugula, lemon zest, and a handful of cheese.

The arugula wilts just a bit from the heat, so you keep that peppery punch. Fresh herbs make it brighter, and the cheese brings everything together.

Perfect for a weeknight when you want something light but still satisfying.

Ingredients

• 8 oz pasta (penne, farfalle, or linguine)
• 3 cups fresh arugula
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh basil or parsley, chopped
• 1/2 cup Parmesan or goat cheese, crumbled
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta as the box says. Drain and set aside.
2. Heat olive oil in a big pan and sauté garlic for 1-2 minutes.
3. Add lemon zest and juice, then toss in pasta.
4. Stir in arugula and herbs, let them wilt just a bit.
5. Take off heat, fold in cheese, season, and serve.

6) Arugula and Pine Nut Salad

This salad is as easy as it gets. Toss peppery arugula with toasted pine nuts for crunch and Parmesan for a salty note.

A quick lemon and olive oil dressing brightens everything. Seriously, you can make this in five minutes.

To toast pine nuts, heat them in a dry pan and stir so they don’t burn. Once golden, take them off the heat.

Ingredients

• 6 cups arugula
• 1/4 cup pine nuts
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Toast pine nuts in a dry pan over medium heat for 3-5 minutes.
2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
3. Toss arugula, pine nuts, and Parmesan in a big bowl.
4. Drizzle with dressing and toss gently.
5. Serve right away.

7) Skillet Gnocchi with Arugula and Miso Butter

This one’s a weeknight winner. Crisp up gnocchi in a skillet, then melt in some miso butter for big, savory flavor.

Toss in fresh arugula near the end for color and bite. A splash of lemon or vinegar cuts through the richness.

You can make this in about 10 minutes, which is pretty awesome when you’re hungry and tired.

Ingredients

• 1 pound gnocchi
• 2 tablespoons butter
• 2 tablespoons miso paste
• 2 cups fresh arugula
• 1 tablespoon vinegar or lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Heat a skillet over medium and add gnocchi.
2. Cook until golden and crispy, about 5-6 minutes.
3. Stir in butter and miso paste until melted.
4. Add arugula and cook until it wilts, 1-2 minutes.
5. Mix in vinegar or lemon juice, season, and serve.

8) Arugula and Radish Salad with Feta

This salad is light, easy, and just a little bit fancy. Peppery arugula meets crisp radishes and creamy feta.

If you want more flavor, add olives or fresh mint. Drizzle with olive oil and lemon juice for a tangy finish.

It takes just a few minutes, but feels like something you’d get at a café.

Ingredients

• 6 cups fresh arugula
• 8 radishes, thinly sliced
• 1/2 cup olives (optional)
• 8 ounces feta cheese
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Rinse and dry the arugula.

2. Thinly slice the radishes.

3. Crumble up the feta cheese.

4. In a big bowl, toss together arugula, radishes, olives, and feta.

5. Drizzle olive oil and lemon juice over everything.

6. Toss gently to mix it all up.

7. Sprinkle salt and pepper until it tastes just right. Serve right away.

For something along these lines, check out this salad with radishes, mint, and whipped feta.

9) Arugula Tossed in Olive Oil with Grilled Croutons

You can whip up a simple, fresh salad by tossing arugula with good olive oil. That smooth, fruity flavor just works with the peppery greens.

Grilled croutons bring crunch. Rub some bread with garlic, tear it up, and grill or toast until golden. Toss those into the arugula.

A splash of lemon juice or vinegar brightens things up. Shaved Parmesan or whatever cheese you like adds a little extra.

Ingredients

• 5 ounces baby arugula
• 1/4 cup olive oil
• 2 slices of crusty bread
• 1 garlic clove
• 1 tablespoon lemon juice or vinegar
• Shaved Parmesan (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven or grill to 400°F (200°C).

2. Rub the bread with garlic and tear it into 1-inch pieces.

3. Toss the bread pieces with olive oil.

4. Grill or bake the bread until golden and crisp.

5. Put the arugula in a large bowl.

6. Drizzle olive oil and lemon juice over the arugula.

7. Add the grilled croutons and toss gently.

8. Sprinkle on Parmesan and season with salt and pepper.

9. Serve right away.

10) Arugula Salad with Shaved Parmesan and Lemon Juice

This arugula salad is about as fresh as it gets. The peppery bite of arugula and the sharpness of shaved Parmesan just belong together.

A good squeeze of lemon juice brightens the whole thing. You don’t need much—just a few ingredients and you’re done.

Toss the arugula with olive oil and lemon juice. Sprinkle on the Parmesan, and you’ve got a light salad that comes together fast.

Ingredients

• 5 ounces of fresh arugula
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/4 cup shaved Parmesan cheese
• Salt and pepper, to taste

Cooking Instructions

1. Toss the arugula into a big bowl.

2. Drizzle lemon juice and olive oil right over the greens.

3. Sprinkle in a pinch of salt and pepper.

4. Give everything a gentle toss so the leaves get a nice, even coat.

5. Scatter shaved Parmesan on top.

6. Serve it up right away—don’t wait around.

Craving more details? Check out this arugula salad with shaved Parmesan and lemon juice recipe.