31 Best Arugula Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Arugula Pizzas

Arugula Pizzas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M · Yield: [‘4’, ‘4 servings’]

Whether for lunch or an easy weeknight meal, Arugula Pizzas are the PERFECT solution. Just a few simple ingredients and everyone loves pizza – including the kids – even with arugula on top!

Ingredients

• 4 mini pizza crusts or naan flatbread
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 8 ounce can sliced black olives
• 1 roma tomato (seeded and diced)
• 1-2 cups of fresh arugula

Instructions

1. Preheat oven to 450°F. Lay out pizza crusts or naan on parchment paper on cookie sheets.
2. Top crusts with desired amount of sauce, cheese, olives, and diced tomatoes. Top with a handful of arugula.
3. Bake for 6-8 minutes, or until cheese is melted and crust is hot. Slice into wedges and serve.

2. Arugula Smoothie with Pineapple and Mango

Arugula Smoothie with Pineapple and Mango is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT10M · Yield: [‘2’]

This arugula smoothie is an easy way to get a cruciferous vegetable into your diet. This smoothie contains mango and pineapple for a fruity flavour!

Ingredients

• 1 ½ cups arugula
• 1 ¼ cups water
• 2 tablespoons lemon juice (or more to taste)
• 1 frozen banana
• ½ cup frozen mango
• 1 cup frozen pineapple
• 1 tablespoon chia seeds

Instructions

1. Add all ingredients to a blender and blend until smooth. If you don’t have a high-power blender, you may have to add a bit more water.

3. Fig, Pear, Walnut, Brie, Honey and Goat Cheese Pizza

Fig, Pear, Walnut, Brie, Honey and Goat Cheese Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT15M · Total: PT1H15M · Yield: [‘8’, ‘8 slices’]

This is the best fig pizza! Fresh figs, pears, goat cheese, brie, caramelized onions, arugula, walnuts, honey and a fig balsamic glaze.

Ingredients

• 1/2 pound pizza dough
• 1 tbsp olive oil
• 1/4 onion, sliced in long strips
• 1/3 to 1/2 cup goat cheese, crumbled
• 70g brie cheese, sliced into thin strips
• 5 to 6 small figs, sliced
• 1/4 cup pear, diced
• 1/4 cup fig balsamic vinegar
• a handful of arugula
• a small handful of walnuts
• drizzle of honey

Instructions

1. If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
2. Start by caramelizing the onions on a pan with 1 teaspoon of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
3. When the onions are about halfway done, set the oven to 450F.
4. Roll out your pizza dough to make a 10-12 inch circle.
5. Spread 1 tablespoon of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.
6. Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.
7. Place the fig slices and caramelized onions evenly across the pizza. Sprinkle the diced pear over the pizza.
8. Bake until the crust is golden, about 10-15 minutes.
9. While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about ⅓ of its original volume, about 5-10 minutes.
10. Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve immediately.

4. Arugula Salad with Lemon Rosemary Chickpeas

Arugula Salad with Lemon Rosemary Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh arugula
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, finely chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup shaved Parmesan

Instructions

1. 1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, rosemary, salt, and pepper; roast on a baking sheet until crisp, about 20–25 minutes.
2. 2. In a large bowl, toss arugula with lemon zest and juice and a pinch of salt.
3. 3. Top with roasted chickpeas and Parmesan; drizzle with a little extra olive oil if desired.
4. 4. Serve immediately.

5. Arugula Parmesan Pita Pizzas

15 Minute Arugula Parmesan Pita Pizzas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 pita pizzas’]

These simple pita pizzas are a great way to eat your leafy greens! They’re short on ingredients but loaded with flavor.

Ingredients

• 4 100% whole wheat pita pockets (look for gluten free if needed)
• 1/4 cup olive oil (extra virgin)
• Sea salt (to taste)
• Ground black pepper (to taste)
• 1 cup aged parmesan (freshly grated)
• 4 cups arugula
• 1 lemon (juiced)

Instructions

1. Preheat the oven to 400 degrees F.
2. Using a brush and 1-2 tbsp olive oil, brush each pita with a light layer of oil. Sprinkle on some sea salt and black pepper as desired. Put pitas directly on oven rack and bake for 3-4 minutes.
3. Remove pitas from oven. Top each pita with 1/4 cup grated parmesan cheese until they are covered with a light layer. You may choose to add a little more if desired. Put pitas back on oven rack and bake for another 4-5 minutes, or until they are crispy and parmesan is melted.
4. While the pitas are baking, prepare the arugula. Whisk together the rest of the olive oil and lemon juice and pour over arugula. Mix until leaves are well coated.
5. Remove pitas from oven and top each one with ~1 cup of lemony arugula. Slice pizzas into 4 pieces and garnish with a dash of parmesan and pepper. Enjoy!

6. Watermelon Arugula Salad

WATERMELON ARUGULA SALAD is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

A newly classic flavor combination of watermelon and arugula, this salad is a new favorite. Add in balsamic for a punch of flavor and marry it all together with some delectable crumbled feta cheese for the ultimate summer salad!

Ingredients

• 2 cups packed arugula leaves
• 2 cups diced watermelon
• 2 tablespoons crumbled feta cheese
• 1 tablespoon aged balsamic vinegar
• salt and pepper (if desired)

Instructions

1. Add the arugula to a medium bowl. Top with the watermelon and feta and toss gently to combine. Drizzle with the balsamic vinegar. Sprinkle with salt and pepper, to taste, if desired, before serving.

7. Corn and Arugula Salad

Corn and Arugula Salad with Tomatoes and Blue Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Yield: [‘4’]

This light and fresh summer salad is made with corn, arugula, tomatoes, tangy vinaigrette, and creamy blue cheese! It’s colorful, tasty, and will surely impress your family and friends any time you serve it.

Ingredients

• 6 ears corn
• 2 heaping cups arugula
• 2 cups cherry tomatoes (halved)
• 4 oz blue cheese, goat cheese or feta (crumbled into bite-sized pieces )
• salt and freshly cracked pepper
• 3 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 small shallot (minced, or 2 tbsp minced chives )
• 1/4 c olive oil

Instructions

1. Preheat the oven to 350 F. Place the corn, husk and all in the oven on a sheet tray and bake for 30 minutes. Remove from the oven, let cool then shuck the corn and cut the kernels from the cob.
2. To make the dressing whisk together the shallot, dijon, and vinegar then slowly stream in the olive oil. Season with salt and pepper then set aside.
3. Put the corn kernels, arugula, tomatoes, and blue cheese in a large bowl. Toss with the dressing. Season with salt a freshly cracked pepper and serve immediately!

8. Arugula Pesto Prosciutto Tomato Pizza

Arugula Pesto Pizza with Prosciutto and Tomato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT18M · Total: PT30M · Yield: [‘8’]

This healthy Arugula Pesto Pizza is full of Italian flavors! It’s gluten free and topped with prosciutto, sliced tomatoes, and mozzarella.

Ingredients

• 3 packed cups arugula
• 3 packed cups spinach
• 1/3 cup walnuts (or unsalted nuts of choice)
• 4 cloves garlic
• 1/4 cup Parmesan cheese
• 3 Tbsp. olive oil
• 1/4 tsp. kosher salt (adjust to taste)
• 1/4 tsp. pepper (adjust to taste)
• 3-4 roma tomatoes
• 2 cups shredded mozzarella cheese
• 1 package prosciutto
• 2 cauliflower crusts (can use regular pizza crust if not gluten free)
• 1/4 cup fresh basil or herb of choice for garnish (optional)

Instructions

1. Heat oven to 425 degrees Fahrenheit.
2. Prepare homemade pizza dough (if using). Otherwise use pre-made pizza dough of choice as directed.

For The Pesto:

1. Place a small cast iron skillet on the stove top and heat to medium-low. Add 1/3 cup of unsalted walnuts and toast for 4-5 minutes, stirring often to prevent them from burning. Remove from heat.
2. Place 3 packed cups each of fresh arugula and spinach, 4 cloves garlic, 1/3 cup toasted walnuts, 1/4 cup Parmesan cheese, 3 Tbsp. olive oil, and 1/4 tsp. each of kosher salt and pepper in a food processor.
3. Pulse until completely combined. The mixture should resemble a ‘saucy paste’ that will easily spread onto the pizza crust.
4. Cut 3-4 Roma tomatoes into slices. Place the tomatoes between two paper towels for a few minutes to remove excess moisture which will prevent the pizza from becoming soggy as it bakes.
5. Place each pizza crust onto baking sheets or pizza pans. Spread half of the arugula pesto evenly onto each crust. Divide 2 cups of shredded mozzarella cheese onto each crust and arrange the tomato slices onto each crust.
6. Place the pizzas in the oven and bake for 12-14 minutes or until the crust is crispy and the cheese melted.
7. Remove pizzas from the oven and top with slices of prosciutto.
8. To Serve: Cut the pizzas into slices and garnish with fresh basil, red pepper flakes, and a pinch of salt (optional).

9. Roasted Butternut Squash Arugula Salad

Roasted Butternut Squash Arugula Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’, ‘6 servings’]

This Roasted Butternut Squash Arugula Salad is packed with fresh seasonal ingredients, it has great texture and flavors, topped with feta cheese crumbles and seasoned with a light avocado oil dressing!

Ingredients

• 6 cups wild arugula, (washed)
• 16 oz frozen butternut squash, (cubed)
• 1 cup grape tomatoes, (halved )
• 1/2 cup olives, (sliced)
• 1/2 cup feta cheese
• 1/2 tsp cinnamon
• 1 tsp paprika
• 2 tbsp avocado oil
• 1/2 slice lemon, (juiced)
• 1 pinch salt and pepper, (to taste)

Instructions

1. Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper. Place frozen cubes of butternut squash on the prepared baking sheet. Sprinkle with cinnamon and paprika. Bake for 20 minutes. When done, allow it to cool off then place the entire sheet pan in the freezer for about 15 minutes.
2. Meanwhile, wash the arugula in cold running water. Get all the chopping and slicing done. Place all the ingredients in a big bowl.
3. In a small glass bowl mix the avocado oil, juice from a 1/2 lemon and season with salt and pepper to taste.
4. When the butternut squash is chilled, fold in with the remaining ingredients. Coat salad with seasoned avocado oil and serve

10. Prosciutto Plum Arugula Salad with Mozzarella

Prosciutto Plum Arugula Salad with Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 side salads (or 2 entree salads)’]

A fresh Italian salad filled with plums, mozzarella, and prosciutto on a peppery arugula lettuce.

Ingredients

• 2 large plums
• 6 cups arugula ((5 ounces))
• 3 ounces prosciutto
• 8 ounces fresh mozzarella pearls
• 1 lemon
• 1/3 cup olive oil
• 1/2 Tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• salt
• black pepper

Instructions

1. Make your dressing. Combine the juice of 1 lemon and the rest of the ingredients in a small bowl and whisk together. Season to taste with salt and pepper.
2. Cut the plums and remove the pits. Cut into slices.
3. Place the arugula in a bowl.
4. Place the plum slices across the lettuce.
5. Tear each slice of prosciutto into approximately 4 pieces. Scatter the ham across the salad.
6. Sprinkle the mozzarella across the salad.
7. Serve the salad alongside the dressing.

11. Sweet Potato, Wild Rice and Arugula Salad

Sweet Potato, Wild Rice and Arugula Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This hearty Sweet Potato, Wild Rice and Arugula Salad is full of flavor and works great as a meatless main dish or a side dish alongside your favorite protein!

Ingredients

• 1 1/2 cups cooked wild rice blend
• 1 sweet potato (peeled, diced, and roasted)
• 1 apple, (diced)
• 5 ounces baby arugula
• 1/3 cup dried cranberries
• 1/4 cup toasted chopped pecans
• 2 tablespoons pepitas
• Kosher salt and fresh ground black pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Combine together all of the ingredients for the salad. In a small bowl or jar with a lid, whisk or shake together the ingredients for the vinaigrette. Pour the vinaigrette over the salad just before serving and toss everything together until coated.

12. Prosciutto Melon Panzanella Salad

Prosciutto Melon Panzanella Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT65M · Yield: [‘6’, ‘6 servings’]

An Italian bread salad filled with cantaloupe, prosciutto ham, fresh mozzarella, and arugula with a citrus honey dressing.

Ingredients

• 6 cups hearty bread, cubed ((approx 1 pound total)(see note))
• olive oil
• salt
• 1/2 cantaloupe (cut in 1 inch pieces)
• 2 cups arugula (lightly packed)
• 3 ounces prosciutto ((more if desired))
• 8 ounces fresh mozzarella pearls ((or other fresh mozzarella cut in bite sized pieces))
• 1 lemon
• 1/3 cup olive oil
• 1/2 Tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• salt
• black pepper

Instructions

1. Preheat oven to 300F.
2. Cut the bread into approximately 1 inch cubes and spread on a baking sheet. Drizzle the bread with olive oil and a little salt.
3. Bake the bread until the cubes are just crunchy but do not squish or bend. They should not be as hard as croutons. The time this takes will depend on how dry/dense your bread already is (for me it typically takes 20-30 minutes). When done, set aside to cool to room temperature.
4. While the bread is baking, prepare the mix-ins. Either cut the cantaloupe into 1 inch pieces or use a melon baller to get balls of melon. Place in a large bowl. (If using a melon baller, see note).
5. Add the arugula to the bowl with the cantaloupe.
6. Tear the prosciutto slices into smaller pieces (4-5 pieces per slice) and add to the bowl. Cut the mozzarella if needed into bite sized pieces and add to the bowl.
7. In a small bowl, prepare the dressing by combining all of the ingredients. Whisk together and salt or pepper to taste.
8. When the bread is done and cooled to room temperature, add the bread and toss to combine.
9. Pour the dressing over the salad and toss to coat. Let the dressing sit on the salad ideally for 30 minutes in the refrigerator before serving so that it starts to soak into the bread. It will not make the bread soggy.

13. Blistered Tomato Toast with Pesto and Arugula

Blistered Tomato Breakfast Toast With Pesto And Arugula Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Our Blistered Tomato Breakfast Toast with Pesto and Arugula is a most delicious way to start your day. Toasted rustic bread is topped with pesto, arugula, fresh basil and a blistered tomato mixture for a burst of flavor in every bite.

Ingredients

• 1 pint (2 cups) heirloom grape tomatoes
• 1 clove garlic (, thinly sliced)
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 4 slices (1-inch thick) rustic Italian bread
• 4 Tablespoons basil pesto (or store bought pesto)
• 2 cups arugula
• 1 Tablespoon sliced fresh basil

Instructions

1. Preheat oven to 425F.
2. Combine tomatoes, garlic, olive oil and vinegar until evenly coated.
3. Arrange on baking sheet with shallow sides.
4. Roast tomatoes 10 minutes or until just softened and blistered.
5. Arrange bread slices on a baking sheet or directly on oven rack and bake until toasted, about 5 minutes.
6. Spread pesto on toasts.
7. Toss arugula and basil and arrange on toasts.
8. Top with roasted tomatoes and drizzle with their juices.

14. Cantaloupe Salad

Cantaloupe Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cubed cantaloupe
• 1 cup cucumber, thinly sliced
• 1/4 cup feta cheese crumbles
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Pinch of sea salt

Instructions

1. 1. Cut the cantaloupe into bite-sized cubes and thinly slice the cucumber.
2. 2. Whisk lime juice, honey, and a pinch of salt in a small bowl.
3. 3. In a large bowl, combine cantaloupe, cucumber, feta, and mint.
4. 4. Drizzle with the lime-honey dressing and toss gently to coat.
5. 5. Chill briefly if desired and serve.

15. Citrus Arugula Salad with Pomegranate Dressing

Citrus Arugula Salad with Pomegranate Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497073H38M21S · Total: PT10M · Yield: [‘4’, ‘Serves 4’]

Arugula and spinach with fresh citrus segments, creamy avocado, pomegranate arils, toasted walnuts and tangy goat cheese with a pomegranate dressing. It’s the ultimate winter salad!

Ingredients

• 4-5 cups fresh arugula and baby spinach
• 3 oranges and/or grapefruit, peeled and segmented
• 1 medium avocado, peeled, pitted and sliced
• 2-ounces goat cheese, crumbled (optional)
• ¼ cup chopped walnuts, toasted (optional)
• ¼ cup pomegranate arils
• ½ cup pomegranate juice
• Zest and juice of 1 medium lemon
• 1 ½ tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• Dash coarse salt and freshly ground black pepper

Instructions

1. Layer arugula and spinach, citrus segments, avocado, goat cheese, walnuts and pomegranate arils in a bowl.
2. In a small mixing bowl, whisk together pomegranate juice, lemon juice, honey and Dijon. Slowly whisk in olive oil. Season with salt and pepper.
3. Drizzle dressing on salad and toss to combine.

16. Honeydew Melon Skewers

HONEYDEW MELON APPETIZER SKEWERS is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

Summer screams easy, but that doesn’t mean food can’t be super delicious. This easy honeydew melon appetizer skewer setup is full of flavor, wonderfully refreshing, and super easy to throw together (ahead of time or last minute).

Ingredients

• 1 small honeydew melon (cut into 36 cubes)
• 1 8oz container ciliegine (24 mini mozzarella balls)
• 2 cups arugula
• 2 tablespoons aged balsamic or reduced balsamic

Instructions

1. To make each skewer, slide on a cube of melon, a piece of cheese, and 3 to 4 leaves of arugula. Follow that with another melon cube, piece of cheese, and more arugula. Finish each skewer with a final cube of melon.
2. Lay on a serving platter and drizzle with balsamic just before serving.

17. Brie and Truffle Burger with Mushrooms, Arugula and Crème Fraîche

Truffle Burger with Mushrooms and Brie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT28M · Yield: [‘4’]

A super delicious truffle and brie burger.

Ingredients

• 4 oz crème fraîche
• ½ tsp truffle zest
• 1 ½ lb ground beef (organic, grass fed, 80/20)
• 2 ½ Tbsp truffle oil (plus more for brushing the buns)
• 8 oz Crimini mushrooms (or your choice of mushrooms)
• ⅛ tsp salt (to taste)
• ⅛ tsp pepper (to taste)
• 6 oz brie (good quality, cut into slice for the top of the burger)
• ½ cup arugula leaves ((rocket in the UK))
• 4 ciabatta rolls (sliced in half)

Instructions

1. Combine the crème fraîche and truffle zest and a pinch of salt. Mix well and put in fridge, covered.
2. Divide the meat into three equal parts and shape into burgers. Press an indentation into the middle to keep the meat from shrinking, and set aside (at room temperature).
3. Sauté the mushrooms in the truffle oil over medium heat until just cooked. Season with salt and pepper and remove from he
4. Cook the burgers as desired, on a bbq grill or inside grill.
5. While the burgers are cooking, lightly brush the ciabatta rolls with some truffle oil. Place cut side down on the grill to heat.
6. When burgers are ready, assemble the sandwich. Spread some truffle crème fraîche on the bottom bun. Place the burger on top, then top with slices of brie.
7. Next, top with some sauteèd mushrooms, then add the arugula.
8. Finally, top with the second half of the ciabatta roll and use a long sandwich pick to secure.

18. Garlicky Mushroom Ricotta Pizza with Wild Arugula and Aged Balsamic

Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Slices of Pizza’]

Sautéed mushrooms are topped with ricotta and Parmesan cheeses and baked into a store-bought pizza crust for an easy, elegant weeknight meal!

Ingredients

• 2 tablespoons olive oil
• 1 shallot, (thinly sliced (about 1/4 cup))
• 3 cloves garlic, (minced)
• Pinch of red pepper flakes
• 8 ounces sliced mushrooms ((I used shiitake and baby bella))
• 1/2 teaspoon kosher salt
• 1 ready-made pizza crust
• 6 tablespoons part-skim ricotta
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons fresh chives, (minced or snipped with scissors)
• 1-2 handfuls wild or baby arugula
• 2-3 tablespoons aged balsamic
• 2-3 tablespoons good quality extra-virgin olive oil

Instructions

1. Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).
2. Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add shallot, garlic, and red pepper flakes and cook for 2-3 minutes, stirring occasionally, until the shallot begins to soften. Add mushrooms and salt and cook, stirring occasionally, until the mushrooms are well browned, about 7-10 minutes.
3. Place pizza crust on top of a pizza peel or wooden cutting board. Top crust with mushroom mixture and spread evenly, leaving a 1-inch border around the outer edges. Dot with ricotta and sprinkle Parmesan and chives over top.
4. Transfer pizza to the preheated pizza stone (or a baking sheet, if you’re using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone).
5. Remove pizza from oven and transfer to a cutting board. Scatter wild arugula over top and drizzle with aged balsamic and olive oil. Cut into slices and enjoy!
6. 

19. Pasta with Asparagus, Arugula and Sun-Dried Tomatoes

Pasta with Asparagus, Arugula, & Sun-Dried Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 4

Here’s a simple, light pasta dish featuring two sprightly vegetables — asparagus and arugula. Thought this dish says “spring,” you can serve it all year round

Ingredients

• 10 to 12 ounces pasta, your favorite long or short shape
• 10 to 12 ounces asparagus
• 2 tablespoons extra-virgin olive oil, plus more, as desired
• 2 to 3 cloves garlic, minced
• 5 to 6 ounces fresh arugula leaves, rinsed
• 1/2 cup sliced sun-dried tomatoes, oil cured or not, as you prefer
• 1/4 cup minced fresh parsley, or more, to taste
• Salt and freshly ground pepper to taste
• Vegan parmesan for topping, optional (see Easiest vegan Parmesan in Notes)

Instructions

1. Cook the pasta according to package directions until al dente, then drain.
2. Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler. Fresh slender spring asparagus usually needs no scraping. Cut the spears into 1- to 2-inch long pieces and set aside.
3. Heat the oil in a small skillet and add the garlic. Sauté over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green. Add the arugula, cover, and steam very briefly (less than a minute will do), just until the arugula wilts down slightly.
4. Combine the pasta, asparagus and arugula mixture, dried tomatoes, and parsley in a serving bowl and toss well. Drizzle in a little extra olive oil, if you’d like.
5. Season with salt and pepper and serve at once, passing around vegan Parmesan if you’d like.

20. Arugula Pesto

Arugula Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

The bright flavor of arugula shines through in this leafy green take on pesto. Enjoy this arugula pesto on pasta, as a sandwich or quesadilla spread, or as a dipping sauce for a variety of dishes.

Ingredients

• 2 cups (3 oz, 85g) arugula (very well packed)
• ½ cup (60g) walnut halves or pieces (toasted)
• 1 Tablespoon lemon juice (from half a lemon)
• 3 medium-sized cloves garlic (chopped)
• ½ teaspoon salt
• ½ cup (120 ml) extra-virgin olive oil
• ½ cup (40g) grated Parmesan (or Pecorino Romano)

Instructions

1. Preheat oven to 350°F (177°C). Place walnuts in a single layer on a rimmed sheet pan or baking dish and toast in the oven for 10-12 minutes, or until they’ve turned golden and are just becoming fragrant. Transfer the toasted walnuts immediately to a plate to cool if not making the pesto right away.
2. Add arugula, walnuts, garlic, lemon juice, and salt to the bowl of a food processor. Pulse until the arugula is broken up into tiny bits.
3. With the food processor running, slowly pour in the olive oil until the mixture liquefies. Stop to scrape down the sides of the bowl as needed.
4. Add the Parmesan and pulse in until evenly combined.

21. Peach Arugula Salad

Peach Arugula Salad With Basil Mint Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Peach Arugula Salad With Basil Mint Vinaigrette is bursting with summer flavors of juicy peaches, fragrant basil and fresh mint!

Ingredients

• 1/4 cup olive oil
• 2 Tablespoons white balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1 teaspoon honey
• 1 Tablespoon chopped fresh basil leaves
• 1 Tablespoon chopped fresh mint leaves
• 6 cups arugula
• 2 large peaches, (pitted and sliced, 2 cups sliced)
• 1/4 cup sliced almonds, (toasted)

Instructions

1. In serving dish* whisk olive oil, vinegar, honey, Dijon and kosher salt until blended. Stir in chopped basil and chopped mint.
2. Add arugula, peaches and almonds and toss until evenly coated. Serve immediately.

22. Spiced Butternut Squash Feta Salad with Arugula

Butternut Squash Feta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’]

This Butternut Squash Feta Salad recipe is healthy and perfect for fall! It’s roasted and tossed with arugula, maple dressing, and walnuts.

Ingredients

• 2 lbs. butternut squash (cubed, equals 5-6 heaping cups)
• 2 Tbsp. olive oil
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 5 oz. hearty greens (such as arugula, spinach, kale, or Swiss chard)
• 3/4 cup walnuts (or nuts of choice)
• 3/4 cup feta cheese (or cheese of choice)
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 1 Tbsp. maple syrup
• 1/4 tsp. kosher salt
• pinch pepper

Instructions

1. Heat oven to 400 degrees Fahrenheit.

How To Peel and Cut The Butternut Squash:

1. Remove the top and bottom of the squash with a sharp knife and discard in the compost or trash bin.
2. Cut the butternut squash in half. Place each half, flat side down, on the cutting board. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.
3. Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.
4. Cut each half of the squash into slices and then cut those slices into chunks. It’s important that the squash chunks are relatively the same size to ensure that they cook evenly.This recipe calls for 5-6 heaping cups of cubed butternut squash.

For The Salad:

1. Place the cubed butternut squash onto a large baking sheet. Drizzle 2 Tbsp. olive oil over the butternut squash and toss to coat. Alternately, you can spread the butternut squash out across two smaller baking sheets.
2. Sprinkle 1 tsp. each smoked paprika and garlic powder, along with ¼ tsp. each kosher salt and pepper over the butternut squash. Toss until completely combined.
3. Place the baking sheet in the oven and roast the butternut squash for 22-25 minutes, or until tender. Baking times may vary slightly.
4. The squash should be tender, but not mushy, and easily pierced with a knife when done. Remove the pan when finished and set aside to cool.

For The Dressing:

1. Combine 2 Tbsp. olive oil, 2 Tbsp. lemon juice, 1 Tbsp. Dijon mustard, 1 Tbsp. maple syrup, ¼ tsp. kosher salt and a pinch of pepper in a small bowl.
2. Whisk all of the ingredients together until combined using a small whisk or fork.

For The Walnuts:

1. Place a small cast iron skillet or small pan on the stove top. Pour ¾ cup of unsalted walnuts (or nuts of choice) into the pan.
2. Heat to medium-low and toast the nuts for 5-6 minutes, stirring occasionally to prevent them from burning. Remove the pan from the heat after the walnuts are toasted.

Assemble The Salad:

1. Place 5 oz. of your favorite hearty greens (such as arugula, spinach, kale, or Swiss chard) in a large mixing bowl.
2. Drizzle as much or as little of the dressing as you like over the salad and toss until completely coated.
3. To Serve: Pour the dressed salad out onto a serving platter or into a large serving bowl. Place the cooled roasted butternut squash on top of the greens. Add the 3/4 cup toasted walnuts and 3/4 cup crumbled feta cheese on top of the salad.

23. Quinoa Arugula Salad with Pineapple

Quinoa Arugula Salad with Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 people as a side’]

An irresistibly fresh vegetarian and gluten free salad with quinoa, arugula, fresh pineapple, bell pepper, and a mint lime dressing.

Ingredients

• 2/3 cup dry quinoa (to yield ~2 cups cooked quinoa)
• 1.5 cups water
• 2 cups pineapple (chopped)
• 1 bell pepper (deseeded and chopped)
• 2 cups baby arugula (loosely packed, more to taste)
• 1/4 cup olive oil
• 1/4 cup fresh mint (chopped)
• 2 limes (juiced)
• 1 tbsp honey

Instructions

1. Combine the dry quinoa and water in a saucepan over high heat. Bring to a boil, cover, and then lower heat to a simmer for 12-15 minutes or until all of the water is absorbed. Remove from heat.
2. While the quinoa is cooking, chop the pineapple and bell pepper. Whisk together the olive oil, mint, lime juice, and honey.
3. Combine the cooked quinoa, pineapple, bell pepper, and arugula in a large bowl. Pour in the dressing and mix until well combined. Feel free to add salt, more arugula, or any of the other ingredients to taste.
4. Keep in the fridge until you are ready to serve. If you don’t mind the quinoa slightly warm, you can serve right away, but this tastes best slightly chilled.

24. Shrimp, Arugula, and Burrata Pasta

Shrimp Burrata Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 6 servings

Shrimp burrata pasta with tomatoes, white wine, and penne comes together in 20 minutes with a light white wine sauce and decadent burrata.

Ingredients

• 1 pound penne pasta
• 4 tablespoons olive oil, divided
• 1 1/2 pounds jumbo shrimp (21-25), peeled and deveined
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 pint cherry tomatoes, halved
• 1/2 cup white wine
• 1/2 teaspoon kosher salt
• 2 cups fresh arugula
• 1-2 balls fresh burrata
• Pecorino romano cheese, grated, to taste

Instructions

1. Cook the pasta according to the package instructions.
2. Meanwhile, in a large skillet heat 2 tablespoons of olive oil over medium-high heat. Cook the shrimp until just pink. Use a slotted spoon to transfer the shrimp to a plate and set it aside.
3. Add the remaining 2 tablespoons of olive oil to the skillet followed by the garlic and crushed red pepper flakes; saute for 1 minute. Add the cherry tomatoes, wine, and salt to the skillet and reduce the heat to medium. Cook, stirring occasionally, for 5 minutes. Stir in the arugula.
4. Stir the cooked pasta and shrimp into the tomato mixture. Top the pasta with the burrata. Drizzle the skillet with a generous drizzle of olive oil and season with additional salt, crushed red pepper flakes, and pecorino romano cheese, to taste.

25. Zucchini Arugula and Feta Frittata

Zucchini, Arugula, and Feta Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT70M · Cook: PT25M · Total: PT95M · Yield: [‘4’, ‘4 people’]

A healthy veggie-packed frittata with zucchini, arugula, and feta cheese. Easy to make and delicious!

Ingredients

• 1 medium zucchini squash (grated)
• 1 tablespoon olive oil
• 4 cups baby arugula
• 1/3 cup fresh herbs (I used basil and sage)
• 12 large eggs
• 1/2 cup feta cheese crumbles
• 1/2 teaspoon sea salt

Instructions

1. Grate the zucchini and transfer it to a colander. Sprinkle with sea salt and allow zucchini to sit at least 1 hour (up to 3) to allow it to drain. Squeeze any remaining water out of the zucchini
2. Preheat the oven to 375 degrees F, and add the oil to a 10-inch cast iron skillet. Spread the oil around the full surface and sides of the skillet (I use a paper towel). Place skillet on the stove top over medium heat.
3. Place the arugula in the heated skillet and cover. Cook, stirring occasionally just until wilted, about 1 to 2 minutes. Remove from heat and allow arugula to cool.
4. Whisk the eggs, feta, and sea salt together in a mixing bowl. Add the grated zucchini, arugula, and chopped fresh herbs. Stir together until everything is well combined. Pour the egg and veggie mixture into the cast iron skillet and place on the center rack of the preheated oven. Bake 25 to 30 minutes, or until the center has set up and the top is beginning to turn golden-brown. Remove from the oven and allow frittata to rest 10 minutes before cutting and serving.

26. Arugula Hummus

Arugula Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 servings’]

Arugula Hummus is an easy 5-minute green hummus recipe with peppery arugula, baby spinach, fresh lemon and crushed red pepper flakes. It can be enjoyed as a healthy snack dip or vegan sandwich spread!

Ingredients

• 1 can no-salt added chick peas (drained and rinsed)
• 2 cups fresh arugula
• 1 cup fresh baby spinach
• 1/2 cup tahini
• 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
• 2 tablespoons extra virgin olive oil (plus more for topping)
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes (plus more for topping)
• 1/8 teaspoon ground black pepper
• 2-3 tablespoons water

Instructions

1. Add all of the ingredients, except the water, to a food processor bowl and process on high, stopping to scrape down the sides a few times.
2. With the processor still running, add the water one tablespoon at a time until the hummus reaches your desired consistency.
3. Scoop into a bowl and serve with oil and crushed red pepper flakes on top.
4. Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

27. Arugula Smoothie with Avocado

Arugula Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT2M · Total: PT5M · Yield: [‘4’, ‘4 people (4 small smoothies or 2 large)’]

This easy arugula smoothie uses healthy bitter greens, tart pineapple, and fatty, rich avocado for a filling, delicious vegan drink.

Ingredients

• 2 cups non-dairy or dairy milk
• 1 ounce arugula
• 1/2 frozen banana
• 1 cup frozen pineapple
• 1/2 avocado
• 1 teaspoon maple syrup or honey, optional (Recommended if using dairy milk)

Instructions

1. Blend all ingredients except maple syrup together until smooth.
2. Taste, sweeten if desired.  Add more milk if the consistency is too thick.
3. Serve immediately, or store in the refrigerator up to 3 days.

28. Strawberry Salad with Arugula and Salted Caramel Walnuts

Strawberry Arugula Salad with Salted Caramel Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Strawberry Arugula Salad with Salted Caramel Walnuts and a spicy honey vinaigrette is a beautifully curated summer berry salad with a little something for all your tastebuds.

Ingredients

• 4 big handfuls of fresh arugula
• fresh strawberries, about 12, hulled and halved
• About 1/2 cup crumbled sheep’s milk feta cheese
• 1 cup walnut halves
• 3 Tbsp brown sugar
• pinch salt
• 1 tsp butter
• 1/4 cup walnut oil or any oil you prefer
• 3 Tbsp white balsamic vinegar
• 1 tsp hot pepper flakes, or use more to your taste
• 1 tsp honey
• 1/2 tsp Colemans mustard
• salt to taste

Instructions

1. To make the caramel walnuts, put the nuts, sugar, butter, and salt into a small sauté pan and heat over medium heat, stirring constantly, until everything melts and coats the walnuts. Turn them out onto parchment or foil to cool.
2. Make the dressing by putting all the ingredients into a small jar and use an immersion blender to emulsify into a smooth dressing. You can also do this in a small food processor, or with a whisk, but an immersion blender is perfect. Be sure to taste the dressing to adjust the ingredients to your liking.
3. To assemble the salad lay the arugula in a wide shallow salad bowl, and top with the strawberries. Crumble the feta over everything.
4. Give the walnuts a rough chop and add them to the salad. Dress, toss, and serve.

29. Orzo Arugula Salad

Orzo Arugula Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz dry orzo
• 4 cups fresh arugula
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese crumbles
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1. Cook the orzo in salted water until al dente, then drain and cool slightly.
2. 2. In a large bowl, combine arugula, tomatoes, and feta.
3. 3. Add the warm orzo to the bowl and toss to combine.
4. 4. Whisk olive oil, lemon juice, and Dijon with a pinch of salt and pepper to make the dressing.
5. 5. Drizzle dressing over the salad, toss well, and serve.

30. Arugula Pizza with Roasted Grapes

Arugula Pizza with Roasted Grapes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 slices’]

This gourmet-style Arugula Pizza features roasted grapes, gorgonzola cheese, and a lightly dressed arugula salad.

Ingredients

• 1 cup red grapes
• 2 tablespoons balsamic vinegar
• ½ teaspoon sea salt
• 1 11″ thin crust pizza dough (NOT pre-cooked)
• 2 ounces gorgonzola cheese
• 5 ounces mozzarella (Just over half of one standard-size fresh mozzarella ball.)
• 2 ounces arugula (2 large handfuls)
• 1/2 cup olive oil
• 1/2 shallot, finely sliced

Instructions

1. Preheat oven to 425ºF. Line baking sheet with aluminum foil.
2. Add grapes to the baking sheet, and drizzle balsamic over the grapes.  Sprinkle salt over the grapes.  Bake 20 minutes.
3. Line a pizza stone or baking sheet with parchment paper, and add the pizza dough.Note: If baking pizza on an air-flow pizza pan, you should NOT add parchment paper.
4. While grapes roast, brush pizza dough with olive oil.
5. Use a fork to crumble apart both cheeses.  Add cheese evenly to the dough, leaving a small border for the crust.
6. When grapes are done roasting, remove them from the oven, but leave the oven on.  Separate the grapes and the roasting liquid, keeping both.  Pour the roasting liquid into a small mixing bowl, and add the grapes evenly onto the pizza dough.Tip: Drain as much of the liquid off the grapes as possible, because excess liquid will make your pizza soggy.
7. Cook the pizza for about 15 minutes, until the crust is golden and the cheese is melted.
8. Allow pizza to cool for about 5 minutes.  Meanwhile, whisk the olive oil into the roasting liquid.  Stir in the shallot.  Taste, and add salt if desired.
9. Toss arugula in about 1/4 of the dressing.  Add more dressing if desired.  Store the extra dressing in the fridge, and use on your next salad.
10. Top pizza with the dressed arugula.  Serve immediately.

31. Lemony Arugula Salad with Shrimp

Lemony Arugula Salad with Shrimp and Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT4M · Total: PT9M · Yield: [‘2’, ‘2 salads’]

This Lemony Arugula Salad may be the easiest, quickest, most delicious 21 Day Fix salad you can make. Make this Arugula Salad recipe for lunch, dinner, or easy to throw together side.

Ingredients

• 1/2 pound raw shrimp
• 4 cups arugula
• Olive oil cooking spray
• 3 teaspoons Olive oil (divided)
• 2 teaspoons fresh lemon juice + optional lemon zest
• 5 tablespoons shaved parmesan
• Salt
• Pepper

Instructions

1. Sprinkle raw shrimp with salt on both sides. Spray a ceramic or cast iron pan with olive oil spray and place on medium heat.  Add in 1 tsp of olive oil and place shrimp in the pan.  Cook for 1-2 minutes, then flip and cook second side for another 1-2 minutes.   Remove from heat.
2. Drizzle arugula with remaining olive oil and lemon juice and give it a toss.  Sprinkle on some salt and pepper.  Taste and add additional olive oil or lemon, if desired.
3. Divide arugula onto two plates.  Top with shrimp and shaved parmesan.  Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.