10 Delicious and Nutritious Arugula Recipes to Try Today
Introduction: Arugula, also known as rocket or roquette, is an incredible leafy green that packs a punch of flavors. Its strong and peppery taste can be quite alluring. Incorporating it into your dishes is not only great for adding a flavorful twist but can also offer various health benefits due to its nutritional content. From salads to pizzas, there’s no limit when it comes to arugula recipes that can be both delicious and nutritious.
1. Aromatic Arugula-Feta Pasta
Ingredients:
10 oz pasta, cooked according to package instructions
4 cups baby arugula
1/3 cup extra virgin olive oil
1/2 tsp crushed red pepper flakes
1 clove of garlic, minced
3 Tbsp fresh lemon juice
1/2 cup crumbled feta cheese
Salt and black pepper to taste
Directions:
Cook pasta as per the instructions on its packaging. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add red pepper flakes, garlic, lemon juice, salt, and pepper. Cook until garlic turns slightly golden, stirring occasionally. After draining the cooked pasta, toss it with the garlic mixture to coat. Now add the arugula to the pan and mix everything together for about 30 seconds. Remove from heat and gently fold in the feta cheese before serving. Garnish with extra feta cheese and enjoy this delicious dish that’s not only tasty but also healthy.
2. Sun-Dried Tomato and Arugula Pizza
Ingredients:
1 store-bought pizza dough, room temperature
2 cups baby arugula
1/4 cup sun-dried tomatoes, chopped
1/3 cup pesto sauce
1 cup shredded mozzarella cheese
Salt and pepper to taste
Directions:
Preheat the oven to 425°F (220°C). Roll out pizza dough on a lightly floured surface. Place it on a baking sheet and poke holes in the base with a fork. Bake for approximately 12 minutes or until golden brown. Remove from the oven and spread the pesto sauce evenly over the pizza crust. Arrange the arugula, sun-dried tomatoes, and shredded mozzarella on top of the pizza. Return it to the oven and bake for another 7-10 minutes or until the cheese is melted. Once done, cut the pizza into slices and serve immediately while the crust is still warm. Enjoy this delightful take on traditional pizzas.
3. Roasted Beet Salad with Arugula and Goat Cheese
Ingredients:
6 medium beets, washed and tops trimmed
1/4 cup extra virgin olive oil, divided
Salt and pepper to taste
6 cups baby arugula
1/3 cup crumbled goat cheese
2 Tbsp balsamic vinegar
2 tsp honey
Directions:
Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil and coat it with cooking spray. Wrap the beets in aluminum foil, drizzle half of the olive oil over them, season with salt, and pepper. Toss to coat. Roast for approximately 60 minutes or until tender. Allow the beets to cool slightly before peeling and cutting into wedges. In a large bowl, toss together the roasted beet wedges, arugula, goat cheese, balsamic vinegar, honey, remaining olive oil, salt, and pepper to taste. Serve immediately or store in the refrigerator for a refreshing make-ahead salad.
4. Arugula and Pear Salad with Raspberry Vinaigrette
Ingredients:
6 cups baby arugula
1 pear, cored and sliced thinly
2/3 cup raspberries, divided
1/4 cup walnuts, toasted
1 Tbsp honey
1/4 cup raspberry vinegar
1/2 cup extra virgin olive oil
Directions:
To make the raspberry vinaigrette, combine honey, raspberry vinegar, and 1/3 cup of raspberries in a small mixing bowl. Whisk to blend well. Slowly drizzle the olive oil into the mixture while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste. In a large serving dish, arrange the arugula and pear slices. Sprinkle with walnuts and remaining raspberries. Drizzle the raspberry vinaigrette over the salad just before serving for optimal freshness.
5. Quinoa Arugula Salad with Creamy Avocado Dressing
Ingredients:
1 cup quinoa, cooked and cooled
6 cups baby arugula
1/4 cup dried cranberries
1/2 cup toasted almonds, roughly chopped
1 avocado, peeled, pitted, and diced
For the Dressing:
1 Tbsp extra virgin olive oil
1 tsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper
Directions:
To make the avocado dressing, combine olive oil, white wine vinegar, salt, and pepper in a small mixing bowl. Whisk until well combined. In a large serving bowl, add cooked quinoa, baby arugula, dried cranberries, toasted almonds, and diced avocados. Toss the salad ingredients together. Pour the dressing over the salad right before serving for an amazingly refreshing and healthy meal.
6. Spicy Arugula and Shrimp Pasta
Ingredients:
1 lb shrimp, peeled and deveined (tail-on or off)
8 oz pasta, cooked according to package instructions
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
3 Tbsp fresh lemon juice
1/4 tsp crushed red pepper flakes
Salt and black pepper to taste
6 cups baby arugula
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add garlic, lemon juice, crushed red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant while stirring occasionally. Toss the shrimp into the sauce and cook until they turn pink and opaque, around 2 to 3 minutes on each side. Add the cooked pasta and baby arugula to the skillet. Toss everything together and adjust seasonings as needed before serving this spicy yet delicious dish.
7. Arugula Pesto Chicken Sandwich
Ingredients:
4 chicken breasts, cooked and sliced thinly
4 Ciabatta rolls or similar bread
1 cup arugula
1/4 cup pesto sauce
2 Tbsp mayonnaise
Salt and black pepper to taste
Directions:
Prepare the pesto chicken sandwich spread by combining pesto sauce, mayonnaise, salt, and pepper in a small bowl. Spread over each side of the Ciabatta roll. Layer chicken slices on the bottom bun and top with arugula leaves. Close the sandwich by placing the top bun and enjoy this scrumptious meal.
8. Roasted Veggies and Arugula Pizza
Ingredients:
1 pre-made pizza dough or homemade dough
4 cups of your favorite roasted vegetables
6 cups baby arugula
1 cup grated cheese (Mozzarella, Parmesan, Ricotta, etc.)
Pizza sauce
Directions:
Preheat the oven to the temperature indicated on the pizza dough package. Roll out your prepared pizza dough onto a lightly floured surface and place it on a greased baking sheet or pizza stone. Spread an even layer of pizza sauce over the crust, leaving a small edge for the crust. Top with roasted vegetables, baby arugula, and cheese. Bake according to the instructions until the crust is golden brown and the cheese has melted. Cut into slices and serve this scrumptious arugula pizza.
9. Arugula Salad with Strawberry Vinaigrette
Ingredients:
6 cups baby arugula
1/4 cup sliced strawberries
1 cup sliced almonds, toasted
For the Strawberry Vinaigrette:
1/2 cup fresh strawberries, diced
1/4 cup white balsamic vinegar
1/2 cup extra virgin olive oil
Salt and black pepper to taste
Directions:
To make the strawberry vinaigrette, blend diced strawberries, white balsamic vinegar, and salt in a blender or food processor. Slowly drizzle olive oil into the mixture while continuing to blend until smooth and well emulsified. Set aside until needed. Toss together baby arugula, sliced strawberries, and toasted almonds in a large serving bowl. Drizzle with the prepared strawberry vinaigrette just before serving.
10. Arugula Pesto Grilled Cheese Sandwich
Ingredients:
4 slices of your favorite bread or sourdough bread
1/4 cup arugula pesto (see recipe above)
3 oz of grated cheese (Mozzarella, Cheddar, Provolone, etc.)
Butter for the outside of the bread
Directions:
Spread a generous amount of arugula pesto on one side of each slice of bread. Place a layer of grated cheese on two slices and close with the other slices, ensuring the cheese is sandwiched between the bread. Heat a large skillet over medium heat and melt butter around the edges of each sandwich. Cook the sandwiches until golden brown on both sides and the cheese has melted. Serve immediately and enjoy this unique take on grilled cheese.
11. Arugula Pasta Salad with Sun-dried Tomatoes and Goat Cheese
Ingredients:
8 oz pasta, cooked according to package instructions
6 cups baby arugula
1/4 cup sun-dried tomatoes, sliced and rehydrated if needed
1 cup crumbled goat cheese
For the Dressing:
2 Tbsp extra virgin olive oil
2 tsp white wine vinegar
1/4 tsp salt
1/4 tsp pepper
Directions:
To make the dressing, combine olive oil, white wine vinegar, salt, and pepper in a small bowl. Whisk well until emulsified. Toss together cooked pasta, baby arugula, sun-dried tomatoes, and crumbled goat cheese in a large serving bowl. Pour the prepared dressing over the salad mixture and gently mix to combine all ingredients. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
These unique and delicious dishes featuring arugula will surely add some variety to your weekly menu. Arugula, with its peppery flavor, pairs well with many different ingredients creating a versatile base for these various recipes. Enjoy the vibrant green color and health benefits of arugula as you explore these creative and tasty options.