Easy Arugula Recipes for Fresh Salads and Quick Sautéed Greens
January 20, 2026
Categories: Community Health, The Farm at Trinity Health
A fresh peppery green, good for eating raw or sautéing.
Season: March - November
Storage and Preparation
Arugula can be stored for up to four days when unwashed and placed in a sealed plastic bag/container with a moist paper towel in the crisper drawer of a refrigerator. Keep raw meat and meat juices away from the arugula to prevent cross-contamination. Arugula can be preserved for much longer if stored in the freezer after washing thoroughly. Prepare the fresh arugula by rinsing it under cool water before serving. If frozen, allow arugula to thaw in an ice-cold water bath or blanch in a large pot of boiling water for ~1 minute.
Nutrition
Arugula is rich in fat-soluble vitamins which means your body absorbs the nutrients better when you eat it with a fat source such as olive oil, avocado, or walnuts. It also has a variety of vitamins and minerals that help to support your heart, muscle, nerve, and bone health.
Arugula Recipes
Sautéed Garlic Arugula
Ingredients:
- 1 pack (7oz) arugula
- 2 garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp pine nuts (optional)
Instructions:
- Wash the arugula well under running water. Pat dry or use a salad spinner to dry. Also, peel and thinly slice the garlic.
- Heat the oil in a skillet. Add the garlic and fry until golden (1-2 minutes) on low to medium heat. Carefully scoop it out and set aside.
- Using the same oil, fry the pine nuts until golden. This won’t take long (just 1-2 minutes) – pine nuts tend to burn easily, so keep an eye on them. Remove the pine nuts from the pan and set aside.
- Add the arugula to the skillet for a few minutes. Cook until it’s wilted – this happens quickly (2-3minutes). Keep an eye on it to not let it burn or wilt too much. Use tongs to stir.
- Remove the sauteed arugula from the pan and transfer it into a serving dish. Serve with a squeeze of lemon juice, then add salt and pepper to taste. Top with the toasted garlic and pine nuts. Enjoy!
Arugula Pear Salad
Ingredients:
Green Salad
- 5oz baby arugula
- 3 juicy and ripe pears
- ½ cup walnuts, lightly toasted
- 4oz blue cheese, crumbled
Honey Dijon Dressing
- 1 ½ Tbsp extra-virgin olive oil
- 1 ½ Tbsp apple cider vinegar
- 2 tsp honey
- ½ tsp Dijon mustard
- ¼ tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions:
- Make the dressing: Place all dressing ingredients into a jar and shake until well emulsified.
- Toast the walnuts: toast the walnuts on the stove over medium heat for 5-6 minutes until they smell nutty. Keep a close eye on them. Alternatively, spread on tray and toast in a 350°F oven for 8 minutes. Break them into pieces when cooled.
- Slice the pears: just before serving, halve the pears and scoop out the core. Cut them into 3mm slices.
- Assemble the salad: place the arugula leaves in a large salad bowl and drizzle with a touch of dressing. Gently toss to lightly coat the leaves (1-2 Tbsp of dressing). Then scatter over the pears, crumbled cheese, and toasted walnuts. Drizzle with the remaining dressing before serving.