30 Arugula Recipes That Aren't Just Salads

We like the flavor of toasted, skin-on, whole almonds, but any almonds will taste great–just be sure to toast them first for the extra depth of flavor. Serve this sauce over grilled flank steak or lamb chops, or toss with tuna, white beans, and cherry tomatoes.

Wide ribbons of fresh butternut squash become tender while the pizza bakes, a colorful and faintly sweet contrast to the peppery arugula pesto.

Precooked potatoes make these wraps quick and easy to whip up; eggs and whole-wheat tortillas deliver protein and fiber to keep you full all morning.

Chickpeas, goat cheese, and walnuts pump up the protein in this arugula salad, making it a hearty meatless main. Dried figs add a big fiber boost—more per serving than any other fruit.

A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad. We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work. Serve with baked salmon fillets or pork tenderloin.

We make falafel patties instead of balls because the wide, flat surface area gets extra crisp when seared and baked, a lighter approach to shallow frying. Use any stuffers you like for the sandwiches, or load up as the Israelis do with a chopped cucumber and tomato salad, pickled cabbage, and tahini sauce.

An quick salad with cannellini beans lends healthy plant-based protein to your meal, and a simple DIY dressing keeps sodium low by using less salt than bottled versions you'll find in the grocery store.

Our supercharged salmon sandwich gives delicious incentive to ditch its fast-food counterparts. Wild-caught salmon is infused with a wealth of smoky, spicy, and deliciously tangy ingredients before being pan-seared to crisp, golden perfection. We found that broiling the salmon results in the ultimate melt-in-your-mouth, buttery tenderness. In place of standard tartar sauce, we top each patty with a generous dollop of spicy, yogurt-blended aioli. 

Try swapping white wine vinegar or balsamic vinegar for the lemon juice for a tasty twist. Pair this with grilled chicken or steak or top with lemony tuna salad.

There’s no better place to slip in some extra leafy greens than on a pizza. Peppery arugula adds a burst of tangy freshness that pairs perfectly with deeply savory toppings. Mushrooms are the ideal stand-ins for traditional cured meat toppers that are laden with sodium; a mix of cremini and portobello adds meaty, umami-rich flavor and earthiness.

Whole grains are standard fare on the clean diet, and quinoa is the best of the bunch. Not only is it high in fiber, 1 cup cooked gives you 5 grams of fiber, it’s an excellent source of protein, providing all nine essential amino acids and making it a complete protein. It’s slightly crunchy, nutty taste goes well with many nuts, fruits and vegetables plus it cooks up quick in just 20 minutes or less. This five-minute salad offers a range of flavors and textures: earthy quinoa, spicy arugula, crunchy walnuts, salty cheese, and sweet peaches drizzled with tangy vinaigrette. It’s also quick to make and easily portable.

Packaged broccoli slaw adds instant crunch and color to this salad. You can also toss it into stir-fries, use it to build up chili, or add it to quiche or casseroles for a veggie boost.

Just a hint of char on the asparagus adds fantastic complexity to this simple 5-ingredient spring salad. Look for medium stalks rather than pencil-thin ones—those would char and dry out too quickly. A soft-boiled egg adds protein and richness; let the slightly runny yolks mingle with the rest of the salad before enjoying. Whole-milk Greek yogurt has a lusciousness and milder tang than lower-fat yogurt. It's the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

Quality meets convenience in this speedy springtime main. This salad fits right into your weekday lineup with minimal effort and maximum flavor. Prewashed greens let you grab a handful and go. Build a salad, wilt into sautés, or blend into a pesto. Look to Buitoni pasta packs for quick meals on their own or to help you elevate salads and soups. Rotisserie chicken is one of your best supermarket allies for fast and fresh weeknight meals.

This fresh blueberry salad is perfect for a backyard cookout or poolside party. Baby spinach, peppery arugula, sour-sweet blueberries, crunchy pecans, briny feta, and a tangy lemon-balsamic vinaigrette match up in this vibrant summer side dish. Pair it with grilled chicken, pork chops, or fish—or serve it up with a smorgasbord of classic summer sides like potato salad, homemade coleslaw, and pasta salad.  

Apple pick: Fuji apples 

Fuji apples offer a crisp counterpoint to the rich, creamy Brie cheese in these craveworthy quesadillas. Substitute Honeycrisp or Ambrosia apples, if you prefer.

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

Cured pork products perform culinary magic: A single ounce of salty, meaty prosciutto gives all four servings of this pizza a nice, savory flavor. A base of pesto and toppings of bitter arugula and slightly sweet artichoke hearts complete the picture for a gourmet pie that beats delivery any day and takes only 13 minutes start to finish.

Two classic dips, tapenade and salsa, join forces for a fish topper that is salty, scoopable, and summer-fresh.

Using crisp apple as the "base" for smoked trout makes for a healthy bite with lots of crunchy and interesting, contrasting flavors.

There’s only one thing better than the juicy watermelon and peaches in this salad—the outstanding fig vinaigrette. Peppery arugula adds the perfect spicy bite that stands up to the sweet summer fruit. Make a double batch of the vinaigrette and use it to marinate chicken or brush over salmon before grilling.

Homemade arugula pesto dresses baby potatoes with color and flavor. This easy side dish pairs perfectly with roasted chicken, seared fish, and grilled steak.

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine. 

Arugula instills this pesto with a peppery bite that pairs beautifully with supple, slightly sweet shrimp.

Grilled flatbreads are a delicious base for a light, summery salad. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3 in the directions.

Mix up your normal pasta routine with this flavor-packed dish that's perfect for summertime.

Peppery arugula and flat-iron steaks, which come from the top blade portion of the chuck or shoulder section, are a perfect match in this balanced main course salad. The tangy Dijon vinaigrette and salty Parmesan cheese pack in additional flavor.

The cheese on these radish and arugula crostinis will spread easily and taste even better at room temperature.

Using a mixer, we beat fat-free ricotta with Parmigiano-Reggiano to make it super-creamy. After spreading this mixture on the crust, we add thin slices of fresh mozzarella that melt on top to give you those yummy cheese pulls you want from your pizza.

Ready in just over 20 minutes, these pita sandwiches are a delicious option for Meatless Monday or an everyday lunch option for a vegetarian diet.