Try these arugula recipes to use more of this healthy leafy green in your cooking! Throw it in salads, on a pizza, in a sandwich, and more.

Arugula recipes

Looking for all the best ways to add arugula to your life? We got you. There are so many delicious arugula recipes: and they’re not all salads! In fact, one of our favorite ways to use it is as a pizza topping! Toss it with a light drizzle of olive oil and salt, then throw it on after the pizza comes out of the oven. Instant freshness!

So let’s get down to it. Here are all the best arugula recipes for using this leafy green! Arugula is a cruciferous vegetable that’s full of vitamins, and a great choice if you’re considering adding more leafy greens to your diet.

A note on baby arugula!

Before we start, a quick note on types of arugula. You’ll find a few types available at your grocery store.

  • Baby arugula is arugula harvested as a young plant: it has a fluffy texture and a mild flavor. Make sure to look for baby arugula for these recipes! We prefer it for its texture and milder flavor. Mature arugula we find to taste a little too spicy and bitter.
  • Standard or mature arugula has tougher leaves and a very peppery, almost bitter flavor. It’s generally sold in bunches, vs baby arugula is sold in containers or bags.

And now: our best arugula recipes!

Other recipes with leafy greens!

Love getting leafy greens into your diet? Us too! Here are our favorite ways to eat greens:

Baby arugula
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Arugula salad

12 Great Arugula Recipes: Arugula Salad & More!

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutese
  • Total Time: 10 minute
  • Yield: 6 to 8 1x


Here’s the simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!


  • ¾ cup Parmesan cheese shavings (about 1.5 ounces)*
  • 1 small shallot
  • 8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 ½ tablespoons lemon juice + zest of ½ lemon


  1. If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot.
  2. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.


*For quickest prep, buy a container of Parmesan shavings.

  • Category: Salad
  • Method: Raw
  • Cuisine: Side Dish

Keywords: Arugula Recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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