Arugula, Eruca sativa, is a leafy annual vegetable in the family Brassicaceae which is grown as a salad green. The arugula plant possesses a rosette of basal leaves which grow low to the ground. The leaves of the plant are deeply lobed and dull green in colour. Arugula is also referred to as rucola, roquette and rocket and is a rich source of iron, and is high in vitamins A and C.


Nutritional Facts:

Arugula is a rich source of phytochemicals, folic acid, vitamins A,C and K. Arugula has a variety of minerals and high levels of Iron, copper which makes a great substitution for spinach.

Arugula has a peppery, mustard-like flavour with hints of nuts and mustard.

Goes well with:

It can go on salad, pizza, pestos, soups, pasta, eggs, lasagna and sandwiches.


Arugula Pesto

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt

Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

  • 3 cups baby arugula
  • 6 oz Ronzoni Smart Taste penne pasta (use brown rice pasta for g.f.)
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans (chick peas), rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved
  • Arugula dijon vinaigrette with red potato salad
  • 1/2small red onion, peeled and roughly chopped
  • 2 pounds new potatoes, scrubbed and cut into bite-sized pieces
  • Salt and freshly grounded pepper
  • 1 tablespoon rice vinegar
  • 2 tablespoons finely chopped chives
  • 3 cups arugula, stems removed, washed and dried and very roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 5 tablespoons good olive oil