If you think salads are just boring bowls of lettuce, think again! Arugula salads pack a punch with their peppery flavor and endless mix-ins. Ever tried a salad with sweet pears and tangy Gorgonzola? Or maybe one with zesty chickpeas and fresh veggies? You're in for a treat! Let's investigate five of the best arugula salad recipes that'll make you a salad lover. Trust me, you won't want to miss these delicious ideas!
Arugula Salad With Pears and Gorgonzola
Arugula salad with pears and gorgonzola is a delightful combination of peppery greens, sweet fruit, and tangy cheese that comes together to create a revitalizing and sophisticated dish. Perfect as a starter or a side, this salad isn't only simple to prepare but also visually appealing with its vibrant colors and textures.
The contrasting flavors of the ingredients make each bite a delicious experience, and it pairs wonderfully with a light vinaigrette dressing.
Ingredients:
- 4 cups fresh arugula
- 1 ripe pear, thinly sliced
- 1/2 cup crumbled gorgonzola cheese
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup dried cranberries (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
For the instructions, begin by rinsing the arugula thoroughly under cold water and patting it dry. In a large salad bowl, combine the arugula, sliced pears, crumbled gorgonzola, walnuts, and cranberries.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined. Drizzle the dressing over the salad and gently toss to guarantee all ingredients are coated evenly. Serve immediately for the best flavor and texture.
When preparing this salad, opt for ripe pears for the best sweetness and flavor; varieties such as Bartlett or Anjou work wonderfully. If you prefer a stronger flavor, consider using blue cheese instead of gorgonzola.
For added texture, you can incorporate additional toppings like sliced avocado or a sprinkle of sunflower seeds. This salad is best enjoyed fresh, but if you need to prepare it ahead of time, keep the dressing separate until just before serving to maintain the arugula's crispness.
Mediterranean Arugula Salad With Chickpeas

Mediterranean Arugula Salad with Chickpeas is a vibrant and nutritious dish that combines the peppery flavor of arugula with the hearty texture of chickpeas, making it perfect for a light lunch or a side dish at dinner.
This salad isn't only packed with fresh ingredients like tomatoes, cucumbers, and red onions, but it also features a zesty lemon dressing that brings all the flavors together. Ideal for those looking for a vegetarian option that doesn't compromise on taste, this salad is quick to prepare and great for meal prep.
Ingredients:
- 4 cups fresh arugula
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olives, pitted and sliced (Kalamata or green)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
In a large bowl, combine the arugula, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese if using.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing. Drizzle the dressing over the salad and gently toss until all the ingredients are well-coated.
Serve immediately, garnished with fresh parsley if desired.
Extra Tips:
Feel free to customize this salad by adding your favorite vegetables or proteins, such as grilled chicken or roasted red peppers, to make it heartier.
For a more intense flavor, let the salad sit for about 10 minutes after tossing to allow the ingredients to marinate in the dressing.
If you prefer a crunchier texture, consider adding toasted nuts or seeds on top just before serving.
This salad can be stored in the refrigerator for up to two days, but it's best enjoyed fresh!
Grilled Shrimp and Arugula Salad
Grilled Shrimp and Arugula Salad is a vibrant and flavorful dish that combines the peppery notes of arugula with the succulent taste of grilled shrimp. This salad isn't only quick to prepare but also light and invigorating, making it perfect for a summer meal or a healthy lunch option.
The addition of a citrus vinaigrette amplifies the flavors and brings a delightful zing to the dish, ensuring each bite is bursting with freshness.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 4 cups fresh arugula, rinsed and dried
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Optional: crumbled feta cheese or shaved Parmesan for garnish
Cooking Instructions:
Preheat the grill to medium-high heat. In a bowl, toss the shrimp with olive oil, minced garlic, salt, and pepper.
Thread the shrimp onto skewers for easier grilling. Grill the shrimp for about 2-3 minutes on each side or until they turn pink and opaque.
In a large serving bowl, combine the arugula, cherry tomatoes, red onion, and avocado. Once the shrimp are cooked, remove them from the grill and let them cool slightly before adding them to the salad.
Drizzle the lemon juice over the salad and toss gently to combine. Serve immediately, garnished with feta cheese or Parmesan if desired.
Extra Tips:
For the best results, choose shrimp that are fresh or properly thawed if frozen. You can marinate the shrimp in the olive oil and garlic mixture for about 15-30 minutes prior to grilling for added flavor.
If you want to add a little crunch, consider including toasted nuts like pine nuts or sliced almonds. Adjust the dressing to your taste; adding a splash of balsamic vinegar can complement the other flavors nicely.
Enjoy this salad as a main dish or as a side to your favorite protein!
Arugula Salad With Roasted Beets and Feta

Arugula Salad with Roasted Beets and Feta is a vibrant and flavorful dish that combines the peppery taste of arugula with the sweetness of roasted beets and the creamy tang of feta cheese. This salad isn't only easy to prepare but also packed with nutrients, making it a perfect addition to any meal or a delightful stand-alone dish.
The combination of textures and flavors creates an impressive salad that's sure to please your palate.
Ingredients:
- 4 cups fresh arugula
- 2 medium beets
- 1/2 cup crumbled feta cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Cooking Instructions: Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until a fork easily pierces through them.
Once done, remove the beets from the oven, unwrap them, and let them cool before peeling and slicing them into wedges. In a large bowl, combine the arugula, roasted beets, crumbled feta, and toasted walnuts.
Drizzle olive oil and balsamic vinegar over the salad, then season with salt and pepper to taste. Gently toss everything together until well mixed, and serve immediately.
Extra Tips: For an added layer of flavor, consider marinating the roasted beets in a mixture of olive oil and balsamic vinegar for 30 minutes before adding them to the salad.
Also, feel free to customize this dish by incorporating other ingredients such as sliced apples or pears for a fruity touch, or swapping walnuts for pecans.
Serve the salad chilled or at room temperature for the best taste, and enjoy the delightful combination of flavors!
Quinoa and Arugula Salad With Lemon Vinaigrette
Quinoa and arugula salad with lemon vinaigrette is a light, nutritious dish that combines the peppery flavor of arugula with the nutty taste of quinoa, making it a perfect option for lunch or as a side dish.
The bright lemon vinaigrette adds a revitalizing zing that complements the ingredients beautifully. This salad isn't only easy to prepare, but it's also packed with protein and vitamins, making it a healthy choice for any meal.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 4 cups fresh arugula
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Cooking Instructions:
Rinse the quinoa under cold water to remove any bitterness, then combine it with 2 cups of water in a medium saucepan.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
Once cooked, fluff the quinoa with a fork and let it cool.
In a large bowl, combine the cooled quinoa, arugula, cherry tomatoes, red onion, and feta cheese.
In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Extra Tips:
For added flavor, consider toasting the quinoa in a dry skillet for a few minutes before cooking it; this amplifies its nutty taste.
You can also customize this salad by adding other ingredients such as cucumber, avocado, or nuts for extra crunch.
If you prefer a more substantial meal, grilled chicken or chickpeas can be added for additional protein.
This salad can be made ahead of time; just keep the vinaigrette separate until you're ready to serve to prevent the arugula from wilting.