Start the New Year fresh with January’s Harvest of the Month—arugula! Known for its peppery flavor and delicate leaves, arugula is a nutrient-rich leafy green that adds a burst of flavor to any dish. Whether tossed in salads, blended into pesto, or layered on sandwiches, this versatile green is a great way to add a healthy kick to your meals.
The Nutritional Benefits of Arugula
- Arugula contains vitamins A, C, and K, which help support a healthy immune system and promote glowing skin.
- Packed with calcium, magnesium, and potassium, arugula supports strong bones.
- It’s a good source of folate and nitrates, which help improve blood flow and maintain cardiovascular health.
Did You Know?
- Arugula is called “rocket” in other parts of the world.
- Arugula is part of the cruciferous family, making it a cousin to broccoli, kale, and cauliflower.
Shopping and Storing Arugula
- Look for crisp, vibrant green leaves free of yellowing or wilting
- Baby arugula has a milder flavor, while mature arugula has a stronger, peppery bite.
- Keep arugula in a plastic bag or container lined with paper towels to absorb excess moisture.
- Store it in the crisper drawer of your fridge and use it within 3-5 days for maximum freshness.
More Ways to Enjoy Arugula
Salads
Toss arugula with olive oil, lemon juice, and Parmesan for a quick and refreshing salad.
Pizza
Top a hot pizza with fresh arugula for a vibrant, peppery contrast to melted cheese.
Pesto
Blend arugula with garlic, olive oil, and nuts for a bold twist on classic pesto.
Sandwiches or Wraps
Use arugula in place of lettuce for added flavor.
Recipe: Warm Arugula Salad with Roasted Vegetables
This warm arugula salad is perfect for chilly January evenings. It’s packed with roasted veggies and drizzled with a tangy vinaigrette to bring out the best in arugula’s peppery flavor.
Ingredients:
- 4 cups fresh arugula
- 1 sweet potato, cubed
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup crumbled goat of feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Add the cherry tomatoes to the roasting pan for the last 5 minutes.
- In a large bowl, combine the arugula with the roasted vegetables. Drizzle with balsamic vinegar and toss gently.
- Top with crumbled goat or feta cheese if desired. Serve warm and enjoy!