Salad rocket, or arugula as some folks call it, is one of those greens that doesn’t get enough attention. It’s got this peppery kick that wakes up just about any meal, and you can use it for way more than just a plain salad. I used to only toss it in with other greens, but lately I’ve been trying it in all sorts of dishes—pasta, sandwiches, even soups. If you’re looking for some new ideas, here are ten easy ways to bring salad rocket into your daily cooking. Trust me, it’s worth giving a shot.
Key Takeaways
- Salad rocket adds a unique, peppery flavor to both hot and cold dishes.
- It’s easy to use in everything from salads and pasta to soups and sandwiches.
- Trying rocket in new recipes is a simple way to make everyday meals more interesting.
1. Rocket Salad with Balsamic Dressing
Nothing beats the zippy kick of rocket leaves paired with a bold balsamic dressing. Rocket (arugula) is famous for that peppery taste, which makes this salad pop, and once you try it, you’ll wonder why you ever wasted time on bland greens.
Let’s break it down – this salad is dead simple, great for everyday meals (especially when you need something in five minutes flat):
- Grab a couple of big handfuls of fresh rocket, wash and spin dry.
- Mix up a quick dressing: equal parts balsamic vinegar and extra virgin olive oil, then add salt and black pepper. Taste and adjust.
- Toss the rocket gently with the dressing, making sure it’s just coated, not soggy.
- Pile it on a plate and use a vegetable peeler to make big, beautiful parmesan shavings right on top.
If you want to mix it up, skip the homemade dressing and just drizzle a bit of quality balsamic glaze right over the salad at the end. It’s one of those shortcuts I use when I literally have zero minutes to spare. The glaze gives these sharp-sweet surprises in each bite, and you don’t need much – just a few zig-zags back and forth over the top.
Here’s a quick data table for nutrition, if you’re tracking – this is for one serving (without extra toppings):
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 105 | 2g | 10g | 2g |
Most nights, I reach for this as my go-to side. You barely need to chop anything, and it goes with everything, from roast chicken to leftover pasta. Simple food, big flavors, no fuss.
2. Pesto Pasta Salad
Forget boring pasta salads—pesto pasta salad with fresh rocket turns any meal into something you look forward to. Rocket has a peppery bite that pairs perfectly with the rich, nutty flavors of homemade pesto. This combo is great for lunchboxes, quick dinners, or even as a side at a picnic.
Here’s how to build a great rocket pesto pasta salad:
- Cook your favorite pasta until just al dente. Fusilli, penne, or farfalle all work well.
- Blitz up a simple pesto using rocket, a handful of basil (if you like), olive oil, nuts (I lean toward pine nuts or walnuts), parmesan, garlic, salt and pepper. Or, for a twist, try adding a bit of miso or tahini instead of cheese for a dairy-free version.
- Toss the warm pasta with the pesto so every piece gets coated.
- Add extras like halved cherry tomatoes, roasted veggies, or fresh mozzarella. A sprinkle of toasted seeds or nuts on top finishes it off.
If you prefer, swap in other grains—farro and orzo are great options for texture.
| Ingredient | Typical Quantity | Flavor/Texture Boost |
|---|---|---|
| Dry pasta | 12 oz (340 g) | Shape holds the pesto |
| Rocket/arugula | 2 packed cups | Peppery, fresh |
| Parmesan cheese | 1/3 cup grated | Savory richness |
| Toasted pine nuts | 1/4 cup | Crunch and nuttiness |
| Olive oil | 1/4 cup | Smooth, hearty |
| Basil (optional) | 1 cup | Sweeter aroma, balances spice |
| Garlic | 1 clove | Zing, heat |
- Make it a meal: Top with grilled chicken or chickpeas.
- For a seasonal twist, add chopped grilled peaches or blueberries.
- Prep in advance—the flavors get better as it sits if chilled for a few hours.
Taking rocket from salad to pesto is one of those swaps that makes the usual pasta salad a bit more exciting yet still easy enough for any weekday. For more flavor pairing advice and ingredient swaps, you can check out some creative mix-and-match ideas in this list of inventive rocket salad tips.
3. Sweet Potato Bruschetta
Sweet potato bruschetta is a surprise hit every time I make it, and not just because it skips the bread. Instead, thick slices of roasted sweet potato take the place of the usual crostini, giving you a naturally sweet and creamy base with none of the fuss.
Here’s how I usually make it on weeknights:
- Slice sweet potatoes into half-inch planks—don’t worry about perfect shapes.
- Brush each side lightly with olive oil and bake them until golden and just soft (400°F for 20 minutes usually does the trick).
- Mash up some avocado with a bit of salt and lemon juice. Spoon this over the warm sweet potato slices.
- Pile on a tumble of rocket leaves for their peppery lift. A handful per bruschetta is more than enough.
- Top with chopped tomato or cucumber, a drizzle of balsamic glaze—done!
If you want to try something different, here are a few toppings that work well with rocket on these bruschetta:
- Crumbled feta cheese
- Toasted pine nuts
- Thinly sliced radishes
The hot sweet potato softens the rocket just a little, letting it keep its peppery crunch without tasting too strong. If you’re after something bread-free that actually tastes good, this is it.
4. Mediterranean Chickpea Burgers
Chickpea burgers have become a go-to for sandwich nights at my place, and they only get better when you toss some rocket into the mix. The zesty, nutty bite of rocket adds something special that plain old lettuce just can’t. Picture this: a tender patty made from mashed chickpeas, garlic, cumin, a hint of lemon, and a scattering of fresh herbs. Just before serving, I pile on a good handful of rocket—no soggy, bitter greens here, please. Then I add sliced tomatoes, thin red onion, and a quick drizzle of tahini-yogurt sauce. Everything gets stacked in a toasted bun (sometimes I grab pita pockets instead).
Want to try it? Here’s an easy way to pull it off at home:
- Mash chickpeas and mix with an egg, breadcrumbs, lemon zest, chopped rocket, parsley, garlic, and a pinch of salt and cumin.
- Shape into patties, then pan-fry or bake until golden.
- Assemble your burger: bun or pita, rocket, chickpea patty, tomato, onion, and sauce. That’s it. No fancy steps. Just fresh, simple flavor.
Sometimes I’ll scoop everything over a big salad if I’m skipping bread. Rocket keeps the whole dish tasting light, never bland. When you need a meat-free dinner that still feels hearty, this one totally hits the spot.
5. Grilled Asparagus Salad with Dried Apricots and Almonds
If you haven’t tried rocket (arugula) tossed with grilled asparagus, dried apricots, and roasted almonds, you’re missing out. It’s one of those salad combos that manages to taste pretty fancy with barely any effort. The sweet chew of dried apricots really wakes up the bitter greens, while the almonds add just enough crunch to make every forkful interesting.
Here’s how I usually whip it up:
- Grill a bunch of asparagus until they’re charred and just tender, then chop them into bite-sized pieces.
- Toss the warm asparagus with a few handfuls of fresh rocket leaves. The heat wilts the rocket a little—flavor city.
- Chop up some dried apricots and throw them in for a pop of tangy sweetness.
- Sprinkle in some roasted almonds. Sliced or slivered both work.
- Drizzle the whole thing with your favorite balsamic vinaigrette—bonus points if you add a little maple syrup or honey.
The mix of smoky asparagus, sweet apricot, crunchy almonds, and peppery rocket is a game-changer for anyone bored with basic salads.
| Ingredient | Amount (approx.) |
|---|---|
| Asparagus | 1 bunch |
| Rocket (arugula) | 2-3 cups |
| Dried apricots | 1/3 cup, chopped |
| Roasted almonds | 1/4 cup, sliced |
| Balsamic dressing | 2-3 tbsp |
On days when I actually feel like making lunch, this is my favorite go-to. Warm from the grill, the salad smells amazing, and with every bite, you get a little bit of everything. Rocket really makes the whole thing pop, and even if you’re not usually a salad person, this one might just hook you.
6. Linguine with Mushroom Pesto
Here’s something a little different for your usual pasta night—linguine tossed with a chunky mushroom pesto and plenty of fresh rocket. The peppery bite of rocket adds an unexpected spark to the earthy mushrooms and savory sauce. Making mushroom pesto is easy: just sauté mushrooms for a few minutes, blend them with walnuts, garlic, and basil, and stir in olive oil for richness. (You can also throw in a handful of rocket leaves for extra zing.)
Try these steps to pull it all together:
- Boil linguine to al dente, then drain—keep a bit of pasta water on hand for tossing.
- In a food processor, combine sautéed mushrooms, fresh rocket, basil, toasted walnuts, garlic, olive oil, salt, and lemon juice. Blend until chunky.
- Toss the linguine with the mushroom-rocket pesto. Add a good handful of fresh rocket just before serving for brightness.
If you want to skip the cheese, just use a sprinkle of nutritional yeast.
The sharp rocket flavors come through even more with every forkful, making this dish anything but boring.
7. Peachy-Orange Arugula Salad
This salad is where summer shines, right in your bowl. Sweet-ripe peaches, juicy oranges, and peppery arugula—also called rocket—might sound unexpected together, but the combination just works. The arugula pulls everything together with its mild heat, letting the fruit stand out without things getting too sweet. Add in some toasted pecans or walnuts for a nutty crunch, and you’ve got layers of texture and taste in every forkful.
Don’t skip the dressing: a simple lime or orange vinaigrette brightens everything up and brings the whole salad to life.
Here’s how I like to throw this together:
- Slice up a couple of peaches and half an orange into thin wedges.
- Toss them with a few handfuls of clean, dry arugula.
- Sprinkle over some toasted nuts and thinly sliced red onion (if you like the bite).
- Drizzle with a citrus vinaigrette (equal parts fresh citrus juice and olive oil, with a pinch of salt and a little honey), and gently mix it all up.
You can even grill a few peach slices if you want some extra flavor—that little char can make them taste sweeter, almost caramelized.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh arugula | 2 cups | Washed and dried |
| Peach | 1-2 medium | Sliced, grilled or raw |
| Orange | 1/2 | Peeled, segmented |
| Toasted nuts | 1/4 cup | Pecans or walnuts |
| Red onion | 1/4 small | Optional, thinly sliced |
| Lime/Orange Juice | 2 tbsp | For dressing |
| Olive oil | 2 tbsp | For dressing |
| Honey | 1 tsp | For dressing |
| Salt | To taste | For dressing |
This is one of those salads that’s colorful and bold enough for a summer party—but quick and simple so you can throw it together on any regular Tuesday. If you’re bored of basic greens, try this. There’s just something special about how the fruity flavors mellow out the arugula’s bite.
8. Roasted Buckwheat Salad
If you want something filling but still fresh, a roasted buckwheat salad with rocket (arugula) ticks all the boxes. Buckwheat, also called kasha, is hearty and nutty, perfect with the peppery kick of rocket.
Here’s why this salad wins me over every time:
- It packs in protein, fiber, and plenty of flavor in one bowl.
- Rocket, spinach, and whatever herbs are on hand melt into the mix, making it taste green and lively.
- Roasted squash or sweet potato add some smoothness and a hint of sweetness, balancing the earthiness.
- Pumpkin seeds bring crunch, while cherry tomatoes or dried cranberries add little bursts of brightness.
- A citrus or vinaigrette dressing punches everything up and keeps it from feeling too heavy, especially if you serve it warm.
If you like pairing contrasting flavors and textures, try goat cheese or crumbled feta tossed in for extra creaminess—pretty much like how adding toasted nuts or fruit to a rocket salad brings a salad to life. This dish holds up well, whether you want it as a main or a side, and it’s just as good cold, right out of the fridge.
Honestly, I thought salads with grains might be too dense, but this one feels refreshing and satisfying at the same time. The rocket spreads a peppery zing through every bite and keeps you coming back, even when you think you’re full.
9. Tricolor Salad with Quick-Pickled Onions
Ready for a salad that really wakes up your taste buds and looks great at the table? This tricolor salad stretches way past just another green bowl—it’s a crunchy, sharp, and satisfyingly bold mix tugging in a bit of everything. Here, peppery rocket meets bittersweet radicchio and crisp Belgian endive. All those flavors are set off by a hit of zippy, quick-pickled onions that you can easily make at home while the rest of your salad comes together. Walnut pieces add a pleasant crunch, and a basic vinaigrette pulls it all together.
Here’s how to pull it off, step by step:
- Slice a small red onion thinly, toss with a quick marinade of apple cider vinegar, a dash of sugar, and some salt. Let it sit for 10–15 minutes so the sharpness calms down.
- Toss together equal handfuls of rocket, chopped Belgian endive, and torn radicchio. Don’t worry about bite sizes—just make sure you get a good mix.
- Scatter over your pickled onions and toasted walnuts.
- Finish it off with a drizzle of olive oil and vinegar. Add pepper if you want, but taste first—rocket and radicchio both carry their own punch.
If you like numbers, here’s a simple table with the typical amounts for four people:
| Ingredient | Amount |
|---|---|
| Rocket | 2 cups |
| Radicchio | 1 cup |
| Belgian endive | 1 cup |
| Red onion | ½ small, sliced |
| Walnuts (toasted) | ¼ cup |
| Vinegar (for onions) | ¼ cup |
| Sugar (for onions) | ½ tsp |
| Salt (for onions) | Pinch |
| Olive oil & vinegar | To taste |
The surprise hero here is those quick-pickled onions—honestly, they make basic greens taste completely new. This is my go-to when I want something fresh that doesn’t just fade into the background at dinner.
10. Rocket Soup or Gazpacho
If you haven’t thought about putting rocket (arugula) into soup, you’re in for a surprise. Rocket leaves add a sharp, peppery bite that completely wakes up your typical veggie soup or chilled gazpacho. When soup season hits, tossing rocket into the pot is a nice way to use up any extra greens you have in the fridge — and to be honest, I’ve thrown in handfuls just before blending and it always adds something special.
Here’s how to get started with rocket soup or a green rocket gazpacho:
- For hot soups, stir fresh rocket into finished soups right before serving. It wilts quickly and keeps its flavor.
- For chilled soups like gazpacho, blend rocket leaves with cucumbers, a splash of yogurt, and squeeze of lemon for a bright, green summer bowl.
- Soup leftovers keep well—store in the fridge and enjoy with crusty bread or a light sandwich.
Don’t sweat the proportions too much: about 1-2 handfuls of rocket per quart of soup usually does the trick for most people. If you want the peppery flavor to shine, add more; if you’re shy about bitterness, start with less and work your way up.
If you’re bored with basic soups, adding rocket is a simple way to sneak in more greens and make everything taste fresh. Try experimenting—honestly, it’s hard to mess up. And even if you do, it’s just soup. You can always adjust as you go.
Conclusion
So, there you have it—ten different ways to bring rocket (arugula) into your daily meals. It’s honestly one of those greens that can surprise you with how much it can do. Whether you’re tossing it in a salad, blending it into a pesto, or just throwing a handful on top of your pizza, rocket adds a nice peppery kick that’s hard to beat. I’ve found myself reaching for it more and more, especially when I want something quick but still a little special. If you haven’t tried some of these ideas yet, give them a shot. You might end up with a new favorite go-to. And if you come up with your own creative rocket recipes, I’d love to hear about them in the comments. Happy cooking!
Frequently Asked Questions
What is rocket lettuce, and is it the same as arugula?
Rocket lettuce is just another name for arugula. In some countries, like the US and Canada, it’s called arugula, while in places like the UK and Australia, it’s called rocket. Both names refer to the same leafy green with a peppery taste.
Can you cook rocket lettuce, or is it only for salads?
You can definitely cook rocket lettuce! While it’s tasty in salads, you can also add it to pasta, soups, or even on top of pizza. It holds up well to heat and adds a nice peppery flavor to many hot dishes.
Is rocket lettuce healthy to eat every day?
Yes, rocket lettuce is healthy and full of vitamins like vitamin K, A, and C, plus fiber and minerals. It’s low in calories and good for you. However, if you take blood-thinning medicine, talk to your doctor before eating lots of rocket, since it’s high in vitamin K.