Spicy Arugula Microgreens

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Arugula Microgreens: A Spicy Superfood Burst with Many Names

A Burst of Flavor and Nutrition in Tiny Greens

Arugula, also known globally as "Rocket," "Rucola," or "Roquette," is a popular leafy green that has made its way into the hearts of salad enthusiasts and gourmet chefs alike. But beyond the full-grown arugula leaves, there is a culinary and nutritional powerhouse emerging in the form of arugula microgreens. These tiny greens, harvested just as the first leaves developed, are not just a trendy garnish but a superfood packed with flavor and health benefits.

Spicy Arugula Microgreens
Spicy Arugula Microgreens

The Unique Taste of Arugula Microgreens

Arugula microgreens possess a bold, peppery flavor, more intense than their mature counterparts. This distinct taste is what makes them a favored addition in dishes where they can add a sharp, spicy twist. The young age of these greens ensures that their flavor is concentrated, providing a burst of freshness that can enhance salads, sandwiches, soups, and even smoothies.

Nutritional Powerhouses in Tiny Leaves

When it comes to nutritional value, arugula microgreens are a real gem. They are rich in vitamins and minerals, including Vitamin C, Vitamin K, calcium, iron, and folate. These nutrients play a crucial role in maintaining a healthy body, supporting bone health, improving blood clotting, and boosting the immune system.

Interestingly, studies have shown that microgreens like arugula can contain up to 40 times higher levels of vital nutrients compared to their mature counterparts. This concentration of vitamins and minerals makes them an excellent addition to any diet, particularly for those looking to maximize their nutrient intake in a small serving.

Unlike mature arugula, which can sometimes veer into bitterness, microgreens offer a concentrated burst of its signature peppery zing. Imagine the essence of freshly cut arugula amplified several times, adding a delightful kick to any dish. This intensity makes them perfect for elevating salads, sandwiches, pizzas, and even soups. Sprinkle them on top, blend them into smoothies, or simply enjoy them as a healthy, flavorful snack.

Health Benefits: Beyond Basic Nutrition

The benefits of incorporating arugula microgreens into your diet extend beyond their impressive nutritional profile. They are rich in antioxidants, which are compounds that help combat oxidative stress and may reduce the risk of chronic diseases like heart disease and cancer. The high levels of antioxidants found in arugula microgreens, such as glucosinolates and sulforaphane, are known for their detoxifying and cancer-preventing properties.

Arugula microgreens are also a great low-calorie, high-fiber option, making them ideal for weight management and digestive health. Their fiber content helps promote a feeling of fullness, aids in digestion, and helps maintain healthy blood sugar levels.

A Small Green with Big Benefits

Arugula microgreens are more than just a culinary trend; they are a nutrient-dense, flavorful addition to any diet. Their peppery taste and health benefits make them a versatile ingredient that can elevate the nutritional value and flavor profile of a variety of dishes. Whether you are a gourmet chef, a health enthusiast, or simply someone looking to add more greens to your diet, arugula microgreens are a fantastic choice. Easy to grow at home and delightful to the palate, they are a tiny green with enormous potential.

So, whether you call them arugula, rocket, or something else entirely, there's no denying the appeal of these tiny taste sensations. Add them to your culinary repertoire, reap their nutritional rewards, and experience the joy of growing your own superfood superstars. You'll be saying "buon appetito" to a healthier, tastier you in no time!

Arugula/Rocket Microgreen Recipes

Spicy Lemon Ricotta Crostini with Arugula Microgreens and Prosciutto

This recipe combines the peppery bite of arugula microgreens with creamy ricotta, salty prosciutto, and a zingy lemon zest for a delightful appetizer or light lunch. The toasted baguette slices provide a satisfying crunch, while the microgreens add a pop of color and vibrant flavor.


  • 1 baguette, sliced into 1/2-inch thick pieces
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 cup ricotta cheese
  • 1/4 cup finely chopped fresh parsley
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 2-3 ounces thinly sliced prosciutto
  • 1 cup arugula microgreens


  1. Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil. Arrange on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
  2. While the bread is baking, heat the remaining olive oil in a small pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Remove from heat and let cool slightly.
  3. In a bowl, combine the ricotta cheese, parsley, lemon zest, salt, and pepper. Stir in the cooled garlic and olive oil mixture until well combined.
  4. To assemble the crostini, spread the ricotta mixture on each toasted baguette slice. Top with prosciutto and a generous sprinkle of arugula microgreens. Serve immediately and enjoy!


  • For a vegetarian option, omit the prosciutto and add thinly sliced tomatoes or roasted vegetables.
  • You can also substitute other microgreens for arugula, such as pea shoots or sunflower sprouts.
  • Drizzle the assembled crostini with a touch of balsamic reduction for an extra layer of flavor.
  • Get creative! This recipe is easily customizable to your liking. Add crumbled feta cheese, chopped olives, or a drizzle of honey for a touch of sweetness.

With its combination of textures and flavors, this recipe is sure to be a crowd-pleaser. So grab some arugula microgreens and get ready to experience a taste sensation that's both delicious and nutritious!

Arugula Microgreen Salad with Lemon Parmesan Dressing

This salad is perfect as a light lunch or as a side dish to complement a main course.



  • 2 cups arugula microgreens, washed and dried
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup toasted pine nuts (optional)

Lemon Parmesan Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • 2 tablespoons grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste


  1. Prepare the dressing in a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. Set aside to allow the flavors to meld.
  2. Toast the Pine nuts (If using) in a small skillet over medium heat, toast the pine nuts until golden and fragrant, stirring frequently to prevent burning. This should take about 2-3 minutes. Remove from heat and let cool.
  3. Assemble the salad in a large salad bowl, combine the arugula microgreens, cherry tomatoes, and thinly sliced red onion.
  4. Drizzle the prepared lemon Parmesan dressing over the salad and gently toss to coat all the ingredients evenly.
  5. Sprinkle the salad with shaved Parmesan cheese and toasted pine nuts (if using). Give a final gentle toss.
  6. Serve immediately, ensuring the salad is fresh and the arugula microgreens retain their crispness.

Additional Tips:

  • Freshness is Key: Make sure your arugula microgreens are fresh and crisp for the best flavor and texture.
  • Variations: Feel free to add sliced cucumber, avocado, or even orange segments for an extra burst of flavor.
  • Protein Addition: For a more substantial meal, top the salad with grilled chicken breast, shrimp, or salmon.
  • Cheese Variations: If you're not a fan of Parmesan, try using feta or goat cheese for a different taste profile.

Arugula Microgreens and Prosciutto Pizza


  • Pizza dough (store-bought or homemade, enough for one pizza)
  • 1/2 cup pizza sauce (tomato-based)
  • 1 1/2 cups shredded mozzarella cheese
  • 4 slices of prosciutto
  • 1 cup arugula microgreens
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • A pinch of red pepper flakes (optional)
  • Grated Parmesan cheese, for garnish


  1. Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.

  2. Prepare the Pizza Dough: Roll out the pizza dough on a floured surface to your desired thickness. Place the rolled-out dough on a piece of parchment paper for easy transfer to the oven.

  3. Add Toppings: Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese over the sauce. Tear the prosciutto into smaller pieces and distribute them evenly over the cheese.

  4. Bake the Pizza: Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or a baking sheet. Bake in the preheated oven for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.

  5. Prepare Arugula Topping: While the pizza is baking, in a small bowl, toss the arugula microgreens with olive oil, balsamic vinegar, salt, and pepper.

  6. Finish the Pizza: Once the pizza is done, remove it from the oven. Top it evenly with the dressed arugula microgreens, cherry tomato halves, and red onion slices.

  7. Serve: Sprinkle with red pepper flakes (if using) and grated Parmesan cheese. Slice the pizza and serve immediately.

This pizza combines the crispiness of the crust and the saltiness of the prosciutto with the fresh, peppery taste of arugula microgreens, creating a delightful balance of flavors and textures. It's perfect for a gourmet homemade pizza night!

Arugula Microgreens and Goat Cheese Crostini


  • 1/4 cup of arugula microgreens
  • 4 ounces of soft goat cheese
  • 2 tablespoons of honey
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 12 slices of baguette, lightly toasted
  • Optional: chopped walnuts or pistachios for garnish


  • In a small bowl, whisk together the goat cheese, honey, salt, and pepper until smooth and creamy.
  • Spread about a tablespoon of the cheese mixture over each slice of baguette.
  • Top with some arugula microgreens and sprinkle with nuts if desired.
  • Enjoy as an appetizer or a snack.

This recipe is easy to make and delicious to eat. The arugula microgreens add a fresh and peppery flavor to the creamy and sweet cheese.

Chicken and Arugula Microgreens Salad with Lemon Vinaigrette


  • 4 cups of baby spinach
  • 2 cups of arugula microgreens
  • 2 cups of cooked chicken, shredded or chopped
  • 1/4 cup of sliced almonds, toasted
  • 1/4 cup of crumbled feta cheese
  • Salt and pepper to taste

For the dressing:

  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons of fresh lemon juice
  • 1 teaspoon of honey
  • 1/2 teaspoon of dried oregano
  • 1/4 teaspoon of garlic powder
  • Salt and pepper to taste


  • In a small bowl, whisk together the dressing ingredients until well combined. Adjust the seasoning as needed.
  • In a large salad bowl, toss the spinach and arugula microgreens with some of the dressing. Divide the salad among four plates or bowls.
  • Top each salad with some chicken, almonds, and feta cheese. Drizzle with more dressing if desired. Enjoy!

This recipe is simple to make and delicious to eat. The arugula microgreens add a fresh and peppery flavor to the salad, while the chicken, almonds, and feta cheese provide protein and healthy fats.

Lemon Garlic Chicken with Arugula Microgreens Salad


For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp dried thyme (or rosemary)
  • Salt and freshly ground black pepper

For the Salad:

  • 2 cups arugula microgreens
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • Parmesan cheese shavings, for garnish


  1. Marinate the Chicken:

    • In a bowl, combine the minced garlic, lemon zest, lemon juice, olive oil, dried thyme, salt, and pepper.
    • Place the chicken breasts in the marinade and ensure they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, preferably longer for more flavor.
  2. Cook the Chicken:

    • Heat a grill pan or a skillet over medium-high heat.
    • Remove the chicken from the marinade and cook for about 5-7 minutes on each side, or until the chicken is thoroughly cooked and has nice grill marks (or is golden brown if using a skillet).
    • Once cooked, let the chicken rest for a few minutes, then slice it.
  3. Prepare the Salad:

    • In a large bowl, combine the arugula microgreens, cherry tomatoes, and red onion.
    • In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and pepper to create a simple dressing.
    • Toss the salad with the dressing just before serving.
  4. Assemble the Dish:

    • Place a portion of the arugula microgreens salad on each plate.
    • Top with sliced chicken breast.
    • Garnish with Parmesan cheese shavings.
  5. Serve:

    • Serve the dish with a wedge of lemon on the side, allowing guests to add extra lemon juice to their taste.

This recipe brings together the juicy, tangy flavors of the lemon garlic chicken with the fresh, peppery taste of arugula microgreens, making it not only delicious but also visually appealing. It's perfect for a healthy, satisfying meal.

These recipes showcases the unique peppery flavor of arugula microgreens, complemented by the zesty and slightly tangy lemon Parmesan dressing. It's a simple, nutritious dish that's as delightful to the palate as it is to the eyes. Enjoy your homemade gourmet salad!