18 Spicy Arugula Recipes Cooked to Perfection

Spice up your kitchen routine with our fiery collection of 18 Spicy Arugula Recipes Cooked to Perfection! Whether you’re craving a quick weeknight dinner or looking to impress at your next gathering, these dishes blend the peppery punch of arugula with bold flavors that’ll leave your taste buds dancing. Dive in and discover how this leafy green can transform your meals from simple to spectacular!

Spicy Arugula and Garlic Saute

Spice up your side dish game with this vibrant Spicy Arugula and Garlic Saute, a quick and flavorful way to bring a peppery kick to any meal.

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 5 cups arugula, washed and dried
• 1/2 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauteing for 1 minute until fragrant but not browned.
2. Add arugula to the skillet, tossing gently to coat with the oil and garlic. Sprinkle with salt and continue to saute for 2-3 minutes, just until the arugula wilts.
3. Remove from heat and drizzle with lemon juice, tossing to combine. Serve immediately.

The magic of this dish lies in the balance between the arugula’s natural peppery flavor and the gentle heat from the red pepper flakes, all brightened by a splash of lemon.

Tip: For an extra layer of flavor, sprinkle with freshly grated Parmesan cheese just before serving.

Creamy Arugula Pasta with Chili Flakes

This Creamy Arugula Pasta with Chili Flakes is a quick, vibrant dish that brings a little heat to your weeknight dinner rotation.

Ingredients

• 8 oz pasta of your choice
• 2 cups fresh arugula
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp chili flakes
• Salt, to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and chili flakes, sautéing for 1 minute until fragrant.
3. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth.
4. Add the cooked pasta and arugula to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
5. Season with salt to taste and serve immediately.

The magic of this dish lies in the peppery arugula and spicy chili flakes cutting through the rich, creamy sauce for a perfectly balanced bite.

Tip: For an extra kick, add an additional pinch of chili flakes right before serving.

Arugula and Bacon Stuffed Chicken

Transform your weeknight dinner with this Arugula and Bacon Stuffed Chicken, a dish that packs a punch of flavor in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup arugula, chopped
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a bowl, mix together the arugula, bacon, mozzarella cheese, cream cheese, garlic powder, salt, and black pepper.
3. Cut a pocket into each chicken breast and stuff with the arugula and bacon mixture. Secure with toothpicks if necessary.
4. Heat the olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden.
5. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

The combination of peppery arugula and smoky bacon stuffed inside juicy chicken creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of baking.

Roasted Garlic and Arugula Pizza

Imagine biting into a slice of pizza where the boldness of roasted garlic meets the peppery kick of fresh arugula — this is that pizza.

Ingredients

• 1 pound pizza dough
• 1 head garlic, roasted
• 2 cups arugula
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to your desired thickness.
2. Spread the roasted garlic evenly over the dough, followed by the mozzarella and Parmesan cheeses.
3. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, black pepper, and red pepper flakes.
4. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
5. Remove from the oven and immediately top with arugula. Drizzle with the remaining 1 tablespoon of olive oil.
6. Let cool for a minute before slicing. The contrast between the warm, cheesy base and the fresh, crisp arugula is what makes this pizza unforgettable.

Tip: For an extra flavor boost, squeeze a little lemon juice over the arugula before serving.

Arugula and Sun-Dried Tomato Risotto

This Arugula and Sun-Dried Tomato Risotto brings a peppery punch and sweet tang together in a creamy, comforting dish that’s perfect for a cozy night in.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 2 cups arugula, roughly chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add 1 small onion, finely diced, and sauté until translucent, about 5 minutes.
2. Add 2 cloves garlic, minced, and sauté for another minute until fragrant.
3. Stir in 1 cup Arborio rice, coating it well with the oil and butter, and toast for 2 minutes.
4. Pour in 1/2 cup dry white wine and stir until the wine is fully absorbed.
5. Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20 minutes until the rice is creamy and al dente.
6. Stir in 1/4 cup sun-dried tomatoes, chopped, and 2 cups arugula, roughly chopped, along with 1/2 tsp salt and 1/4 tsp black pepper. Cook for another 2 minutes until the arugula is wilted.
7. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and well combined.

The key to this risotto’s vibrant flavor is the contrast between the peppery arugula and the sweet, chewy sun-dried tomatoes, all brought together with creamy Parmesan.

Tip: For an extra layer of flavor, reserve a bit of the sun-dried tomato oil to drizzle over the finished dish.

Grilled Peach and Arugula Salad with Hot Honey Drizzle

Nothing says summer like the sweet and smoky flavors of this Grilled Peach and Arugula Salad, topped with a spicy hot honey drizzle that’ll make your taste buds dance.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush the peach halves with 1 tbsp of olive oil and place them cut side down on the grill. Grill for 3-4 minutes until you see grill marks and the peaches are slightly softened.
2. In a small bowl, whisk together the remaining 1 tbsp olive oil, honey, chili flakes, salt, and black pepper to create the hot honey drizzle.
3. In a large bowl, toss the arugula with half of the hot honey drizzle until lightly coated.
4. Divide the arugula among plates, top with grilled peach halves, and sprinkle with goat cheese and walnuts. Drizzle the remaining hot honey over the top.

The magic of this salad lies in the contrast between the juicy, charred peaches and the peppery arugula, all brought together by the sweet heat of the honey drizzle.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Arugula Pesto Pasta with Roasted Cherry Tomatoes

Brighten up your pasta night with this vibrant Arugula Pesto Pasta, tossed with sweet roasted cherry tomatoes for a burst of flavor in every bite.

Ingredients

• 8 oz pasta of your choice
• 2 cups fresh arugula
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pint cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt. Spread on a baking sheet and roast for 20 minutes until they start to burst.
2. Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
3. In a food processor, combine arugula, Parmesan, pine nuts, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until finely chopped. With the processor running, slowly pour in 1/2 cup olive oil until the pesto is smooth.
4. Toss the hot pasta with the arugula pesto, adding reserved pasta water as needed to loosen the sauce. Gently fold in the roasted cherry tomatoes.

The peppery arugula pesto paired with the sweetness of roasted tomatoes creates a beautifully balanced dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra nutty flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pesto.

Spicy Arugula and Sausage Flatbread

Spice up your pizza night with this Spicy Arugula and Sausage Flatbread, a perfect blend of heat and freshness that comes together in no time.

Ingredients

• 1 pre-made flatbread or pizza crust
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 lb spicy Italian sausage, casings removed
• 1 cup fresh arugula
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Place the flatbread on a baking sheet.
2. Spread the tomato sauce evenly over the flatbread, then sprinkle with mozzarella cheese.
3. In a skillet over medium heat, cook the spicy Italian sausage until browned, about 5 minutes. Drain any excess fat.
4. Scatter the cooked sausage over the cheese. Bake for 12-15 minutes, until the cheese is bubbly and the edges are golden.
5. While the flatbread bakes, toss the arugula with olive oil, red pepper flakes, and salt.
6. Remove the flatbread from the oven and top with the dressed arugula. Slice and serve immediately.

The contrast between the spicy sausage and the peppery arugula creates a flavor explosion that’s balanced by the creamy mozzarella.

Tip: For an extra kick, drizzle with hot honey before serving.

Arugula and Goat Cheese Stuffed Portobello Mushrooms

These Arugula and Goat Cheese Stuffed Portobello Mushrooms are a delightful blend of earthy and tangy flavors, perfect for a sophisticated yet easy-to-make appetizer or light meal.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 cups fresh arugula, chopped
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Brush each Portobello mushroom with 1/2 tbsp of olive oil and sprinkle with 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp garlic powder.
3. Place the mushrooms on the baking sheet, gill side up, and bake for 10 minutes to soften.
4. In a bowl, mix the chopped arugula with crumbled goat cheese, remaining olive oil, salt, black pepper, and garlic powder.
5. Remove the mushrooms from the oven and evenly divide the arugula and goat cheese mixture among them, stuffing each mushroom generously.
6. Return to the oven and bake for another 15 minutes, or until the cheese is slightly melted and the mushrooms are tender.

The contrast between the peppery arugula and creamy goat cheese stuffed into meaty Portobello mushrooms creates a dish that’s as visually appealing as it is flavorful.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before the final bake.

Charred Corn and Arugula Tacos with Chipotle Cream

These Charred Corn and Arugula Tacos with Chipotle Cream are a vibrant, smoky-sweet twist on taco night that come together in just 30 minutes.

Ingredients

• 2 ears of corn, husks removed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup arugula
• 1/2 cup sour cream
• 1 tbsp chipotle in adobo sauce, minced
• 1 tsp lime juice
• 8 small corn tortillas
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the corn with olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly, then cut the kernels off the cob.
2. In a small bowl, mix the sour cream, chipotle in adobo, lime juice, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper to make the chipotle cream.
3. Warm the tortillas according to package directions. To assemble, spread a spoonful of chipotle cream on each tortilla, top with arugula, charred corn, and a sprinkle of queso fresco.

The smoky chipotle cream and sweet charred corn create a flavor-packed bite that’s balanced by the peppery arugula and creamy queso fresco.

Tip: For an extra layer of flavor, lightly char the tortillas on the grill for about 30 seconds per side before assembling.

Arugula and Prosciutto Wrapped Asparagus

Elevate your appetizer game with these elegant Arugula and Prosciutto Wrapped Asparagus bundles, perfect for impressing guests or treating yourself to a gourmet snack.

Ingredients

• 1 bunch of asparagus (about 20 spears), trimmed
• 20 slices of prosciutto
• 2 cups of arugula
• 2 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of balsamic glaze

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Divide the arugula into 20 small piles. Wrap each asparagus spear with a slice of prosciutto, placing a pile of arugula at the base before rolling to ensure it’s tucked inside.
4. Arrange the wrapped asparagus on the prepared baking sheet and drizzle with the remaining 1 tablespoon of olive oil.
5. Bake for 15 minutes, or until the prosciutto is crispy and the asparagus is tender.
6. Drizzle with balsamic glaze before serving.

The combination of peppery arugula, salty prosciutto, and tender asparagus creates a bite that’s bursting with flavor and texture.

Tip: For an extra touch of elegance, serve these bundles upright in a slender glass for a stunning presentation.

Spicy Arugula and Shrimp Stir Fry

Spice up your weeknight dinner with this Spicy Arugula and Shrimp Stir Fry, a dish that packs a punch with minimal prep time.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups arugula
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2 minutes on each side until pink and opaque. Remove from skillet and set aside.
3. In the same skillet, add 3 cloves minced garlic and 1 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
4. Return the shrimp to the skillet. Add 1 tbsp soy sauce, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the shrimp evenly.
5. Add 4 cups arugula and toss until just wilted, about 1 minute.
6. Serve immediately. The peppery arugula and sweet-spicy shrimp create a vibrant dish that’s as colorful as it is flavorful.

Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Arugula and Caramelized Onion Tart

This Arugula and Caramelized Onion Tart is a showstopper that balances the peppery bite of arugula with the sweet depth of caramelized onions, all nestled in a buttery crust.

Ingredients

• 1 pre-made pie crust
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups arugula
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 20 minutes until the onions are golden and caramelized.
3. Spread the caramelized onions evenly over the pre-baked crust. Top with arugula and sprinkle with Parmesan cheese.
4. In a small bowl, whisk together the eggs and heavy cream. Pour this mixture over the arugula and onions.
5. Bake the tart at 375°F for 25 minutes, or until the filling is set and the top is lightly golden.

The contrast between the sweet onions and peppery arugula, with the creamy custard filling, makes this tart a memorable dish for any brunch or light dinner.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes over the top before baking.

Roasted Butternut Squash and Arugula Salad with Spicy Pepitas

This Roasted Butternut Squash and Arugula Salad with Spicy Pepitas is a vibrant dish that brings together sweet, spicy, and peppery flavors in every bite.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 5 oz arugula
• 1/2 cup pepitas (pumpkin seeds)
• 1/4 cup olive oil, divided
• 1 tbsp honey
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 2 tbsp olive oil, honey, cayenne pepper, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, until tender and caramelized.
2. While the squash roasts, heat a skillet over medium heat. Add the pepitas and toast for 3-4 minutes, stirring frequently, until they start to pop. Remove from heat and set aside.
3. In a large bowl, combine the arugula with the roasted butternut squash. Drizzle with the remaining 2 tbsp olive oil and balsamic vinegar, tossing gently to coat.
4. Sprinkle the toasted pepitas over the salad just before serving.

The contrast between the creamy squash, spicy pepitas, and peppery arugula creates a salad that’s as exciting to eat as it is beautiful on the plate.

Tip: For an extra layer of flavor, sprinkle some crumbled feta or goat cheese over the salad before serving.

Arugula and Chorizo Stuffed Peppers

These Arugula and Chorizo Stuffed Peppers are a vibrant twist on a classic, packing a punch of flavor in every bite.

Ingredients

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1/2 lb chorizo, casing removed
• 1 cup cooked quinoa
• 2 cups arugula, roughly chopped
• 1/2 cup shredded Monterey Jack cheese
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add chorizo and cook until browned, about 5 minutes.
3. Stir in quinoa, arugula, smoked paprika, salt, and black pepper. Cook for 2 minutes until arugula wilts.
4. Stuff the mixture into the bell peppers. Top with Monterey Jack cheese.
5. Bake for 25 minutes until peppers are tender and cheese is bubbly.

The peppery arugula and smoky chorizo create a bold flavor profile that’s perfectly balanced by the sweetness of the bell peppers.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Spicy Arugula and White Bean Soup

Warm up your evenings with this Spicy Arugula and White Bean Soup, a hearty dish that combines peppery greens with creamy beans for a comforting bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 4 cups vegetable broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 4 cups arugula
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and red pepper flakes, cooking for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the white beans and let the soup simmer for 10 minutes.
4. Stir in the arugula and cook until just wilted, about 2 minutes. Season with salt, black pepper, and lemon juice.

The magic of this soup lies in the contrast between the spicy kick and the smooth, creamy beans, making every spoonful a delight.

Tip: For an extra creamy texture, blend half of the soup before adding the arugula.

Arugula and Parmesan Crusted Salmon

Elevate your weeknight dinner with this Arugula and Parmesan Crusted Salmon, a dish that combines the peppery bite of arugula with the rich, nutty flavor of Parmesan for a crispy, flavorful crust.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh arugula, finely chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 1/2 cup grated Parmesan cheese, 1 cup finely chopped arugula, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Place the salmon fillets on the prepared baking sheet and brush the tops with 1 tbsp olive oil.
4. Spread the arugula-Parmesan mixture evenly over the top of each salmon fillet, pressing lightly to adhere.
5. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden and crispy.

The magic of this recipe lies in the contrast between the crispy, herby crust and the tender, flaky salmon beneath—a texture and flavor combo that’s sure to impress.

Tip: For an extra crispy crust, broil the salmon for the last 1-2 minutes of cooking, watching closely to prevent burning.

Grilled Steak and Arugula Salad with Spicy Mustard Dressing

Nothing beats the combination of juicy grilled steak and peppery arugula, especially when tossed with a bold spicy mustard dressing. This salad is a perfect balance of flavors and textures, making it a standout dish for any occasion.

Ingredients

• 1 lb flank steak
• 4 cups arugula
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Season the flank steak with 1/2 tsp salt and 1/2 tsp black pepper.
2. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing against the grain.
3. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, and 1/2 tsp red pepper flakes until well combined.
4. In a large bowl, toss the arugula with half of the dressing. Top with sliced steak and drizzle with the remaining dressing.

The contrast between the warm, smoky steak and the crisp, fresh arugula, all brought together by the tangy and slightly sweet dressing, creates a dish that’s as satisfying as it is vibrant.

Tip: For an extra layer of flavor, let the steak marinate in half of the dressing for 30 minutes before grilling.

Conclusion

We hope these 18 spicy arugula recipes inspire your next kitchen adventure! Each dish is a testament to the versatility and bold flavor of arugula, perfect for home cooks looking to spice up their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for your next culinary quest. Happy cooking!