Arugula Salad Recipes

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.

Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.

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.

Take advantage of quality shortcut ingredients for a satisfying meal with next to no prep. Precooked lentils reheat in a warm-sherry vinaigrette for an effortless French-inspired main.

Tender lettuce allows flavor-forward radish and Parmesan to shine. 

Creamy avocado and crunchy almonds make for a perfectly balanced salad.

Best enjoyed at the height of summer, this blueberry, strawberry, and walnut salad is a delicious way to use up fresh produce in your fridge. The use of honey and buttermilk makes for a creamy dressing you won't soon forget.

One serving of this tasty fresh fish salad packs in a full day's worth of omega-3 fatty acids. Keep refrigerated in an airtight container up to two days.

In this Poached Egg and Arugula Salad Bruschetta dish, top toasts with bacon-y arugula salad, or break the egg and let the golden yolk run over all. For a simple side, riff on hash brown potatoes by tossing refrigerated potato wedges with olive oil, salt, and pepper.

A lemon vinaigrette lightly coats Arugula and Mushroom Salad. Make this side salad to complement your favorite pizza.

In this nutritious, vegetable-based salad, celery root and arugula combine to make a filling salad. Tip: Although all celery root will be misshapen and scruffy looking, don’t buy roots that are shriveled or that give to the touch.

Combine citrusy grilled shrimp with arugula, avocado, and jicama to make a Mexican-inspired main dish salad.

Fruit in salad may not be your thing, but the cherries really work here, offering a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would taste great.

Salty cheese and ham accent the sweet summer fruit in this refreshing main-dish salad, a perfect meal on a sweltering summer day.

This dressing is so fresh and so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be.

Enjoy the tasty combination of peppery arugula and herbed shrimp in this delectable, protein-filled salad.

A weekday dinner gets very easy and very tasty with this standout chicken and arugula salad.

Golden beets adorn this pizza that's layered with arugula, crumbled goat cheese, and shaved Parmesan and prosciutto. Pre-made pizza dough provides a jump-start to this recipe and cuts down on prep time, making it an ideal weeknight dish.

Adobo sauce adds a nice kick to this otherwise subtle salad and can be found with canned chipotle chiles at the grocery store. Use just the sauce here; reserve the chiles for another use.

Simple but savory, this salad is bursting with flavor from sweet and spicy flavor combination of Dijon mustard and maple syrup.

Made from lemon juice, walnut oil, and apple cider, the dressing in this salad is rich and a perfect fit for the endives and pear.

Our simple side salad of arugula and tomato is perfect to pair with a heavier meat-based dish and is ready in just minutes.

Based on the classic bistecca Fiorentina – grilled porterhouse – this dish uses sirloin strip steaks, which are leaner (and, because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat.

With just the right about of protein, our chickpea salad serves as a hearty lunch or lighter dinner option.

Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad.

Get your fix of Italian flare with this pleasantly pungent and peppery green salad. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak. Pairs perfectly with Arctic Char with Orange-Caper Relish.

Too cold to grill but craving this delicious seafood salad? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.

Enjoy the sweet and spicy juxtaposition of flavors in our arugula salad. Chopped walnuts also offer a pleasant crunch and mix-up of textures.

This minty salad makes a refreshing first course for a special occasion. Every component of the salad can be prepared and ready to serve well in advance. Make the dressing several hours or even a day ahead; just bring to room temperature before tossing with arugula.

If you prefer a milder flavored cheese, use crumbled goat cheese in place of Stilton in this appetizing fall salad.

This salad recipe may sound ordinary, but you’ll think otherwise once you taste the fresh produce and flavorful goat cheese in every bite.

Coming in at just around 270 calories per serving, this lighter option doesn’t sacrifice nutrition or flavor. If your budget allows, try a premium jarred tuna, like Ortiz, which is rich, firm, and meaty.

The nut mix adds crunch and heat, pleasant foils to creamy goat cheese and sweet bell pepper.

Incorporate more fish into your regular, healthy diet with this delectable dinner salad. If you can't find arctic char, substitute another sustainable option like Alaskan salmon.

Intense flavor and easy prep makes this salad a wonderful weeknight option for the family.

This no-cook dinner recipe is packed with colorful vegetables and gets a flavor kick from its zesty vinaigrette.

Looking to prep your salad ahead of time for dinner tonight? If you want to make this potato salad in advance, prepare the recipe through step two. Once the potato mixture is completely cooled, cover and refrigerate. Toss with fresh arugula just before serving so the greens don't wilt or get bruised.

Wider, less-lobed Eruca sativa varieties, which are more palatable in larger quantities when dressed simply, would be a great topping on this pizza. This is a new take on a “steak and salad with a side of bread” and a fun way to enjoy dinner in a bite.

If you’re lucky enough to harvest or happen upon the freshest of arugula greens, you’ll want to eat an entire salad of them. The sweet figs in the balsamic dressing and the tangy goat cheese are a strong pairing with the peppery greens and the salty bite of bacon. Make the dressing up to three days ahead, and refrigerate. This will be your go-to green salad in season.