Best Arugula Substitute (Top 19 Alternatives)

Finding the perfect arugula substitute is easy with so many different leafy greens to pick from that can bring the right balance of flavor and texture. From options with a peppery bite like watercress to choices like baby spinach that have a milder flavor, my guide covers the 19 best substitutes for arugula!

Jump to:

• What is Arugula?
• Rocket vs Arugula
• Spinach vs Arugula
• Best Arugula Substitutes
• How to Choose the Best Substitute for Your Recipe
• Best Arugula Substitute (Top 19 Alternatives)

What is Arugula?

Arugula is a dark green leafy vegetable known for its distinct peppery flavor and slightly bitter taste. It's a member of the brassica family, which includes other cruciferous vegetables like mustard greens, bok choy, and collard greens.

You'll often find it in dishes from the Mediterranean region. Arugula is a popular ingredient used in salad greens, sandwiches, and pasta dishes in Italian cuisine, where its bold flavor adds depth.

Arugula pairs well with parmesan cheese, goat cheese, feta cheese, pine nuts, and balsamic vinegar—or, in vegan cuisine, I use dairy-free alternatives.

But arugula is valued for more than just its unique flavor. This popular leafy green vegetable is packed with health benefits and is a good source of vitamins like vitamin K, vitamin C, and vitamin A (source: healthline).

Whether raw in arugula salads or blended into sauces, it's a great choice for adding both flavor and nutrition to a variety of dishes.

Rocket vs Arugula

The only difference between arugula vs rocket is the name. Rocket is the British and Australian term, while arugula is used in North America.

These two are the same cruciferous vegetable, with a slightly bitter flavor and peppery kick. So when you're in grocery stores, whether the package is labeled as rocket or arugula, they’re completely interchangeable.

As a chef, I'm embarrassed to say I didn't know rocket was just an arugula alternative name until a few years ago! It's in so many of my favorite recipes like my arugula walnut pesto and quinoa salad with arugula.

Spinach vs Arugula

Spinach and arugula are often used together, which can make them seem like one and the same, but they have distinct differences.

As I've said, arugula's strong flavor is intense and distinct, whereas spinach has a much milder taste with a subtle sweetness. Their textures also set them apart. Arugula leaves are delicate with a slightly ruffled shape and a crunchier texture, while spinach has a more tender texture. 

This texture difference also affects how they perform in recipes. Arugula holds its shape well in raw dishes but wilts quickly when exposed to heat. In contrast, spinach is more versatile, maintaining its texture a little better whether fresh or cooked.

Best Arugula Substitutes

So, what is a substitute for arugula?! Before I dive into all the options, remember to keep in mind that the best arugula substitute depends on the recipe.

Below, I’ve listed 19 different substitutes for arugula, with details on their taste, texture, and how to use them in a variety of dishes.

1. Watercress

Watercress is an excellent substitute when you’re looking for that same peppery bite of arugula. It has a sharp, tangy taste with an extra bit of spice.

Its vibrant tender leaves and stems make it a great addition to fresh dishes, though it does wilt quickly when warm.

How to use: I've found that Watercress works well in salads, sandwiches, and wraps. It can also be blended into salad dressings or used as a garnish.

2. Baby Spinach

For a mild flavor with a similar texture, baby spinach is a good alternative to arugula. While it lacks the same intense flavor, it has a touch of sweetness and earthy taste that complements most dishes.

One of the things I love about baby spinach as a substitute is that it can be used in hot and cold dishes.

How to use: Just like you can substitute arugula for baby spinach, baby spinach can replace arugula in any recipe. It's perfect in salads and sandwiches to pesto and cooked dishes.

3. Mustard Greens

Mustard greens pack a punch with their sharp, spicy flavor that goes beyond arugula’s bite. They have a hint of horseradish or wasabi, which mellows slightly when cooked. Their texture is also firmer and slightly thicker than arugula.

How to use: Best suited for cooked dishes, mustard greens are a good choice for sautés, stir-fries, and soups. If you do want to eat them fresh, they can be massaged with oil and a bit of lemon juice to break down their fibers or blended into pestos.

4. Dandelion Greens

Dandelion greens are bold in flavor with a slightly bitter edge that makes them a good substitute for arugula. Their bitterness is more noticeable when eaten raw, but cooking helps mellow them out.

These bitter greens also have a slightly different texture than arugula, with long, jagged leaves. While dandelion greens may not be as commonly used as other greens, their depth of flavor makes them a great option.

How to use: When eaten raw, dandelion greens can work well in salads but are best paired with ingredients that soften their bitterness, like lemon, olive oil, or creamy dressings. Cooking them helps balance their flavor. You can even toss them into warm dishes right before serving.

5. Swiss Chard

With a slightly sweet flavor, Swiss chard has just a touch of bitterness, making it a versatile alternative. The leaves are broad and sturdy, with a soft texture when cooked.

Although Swiss chard doesn’t have the same sharpness as arugula, it does add a well-rounded, green flavor to dishes.

How to use: Swiss chard is good raw in salads when the leaves are young and tender, but it's better used cooked. The stems can also be chopped and added to stir-fries or soups.

6. Bok Choy

Often used in Asian cuisine, bok choy has a mild flavor with a crisp, juicy texture. Unlike arugula, it doesn’t have a peppery bite, but its refreshing crunch makes it a suitable substitute when texture is more important than flavor. 

How to use: For salads, I recommend baby bok choy. The larger green leaves can be stir-fried, sautéed, or added to soups.

7. Baby Kale

Baby kale has a milder flavor with a slight pepper taste that isn't as intense but still has a similar taste profile. However, the texture of baby kale is heartier than arugula but can be used in both raw and cooked recipes.

How to use: Baby kale is a top choice for me in salads and as a substitute for arugula in pasta. I even like to mix arugula and baby kale together.

8. Frisée (Curly Endive)

Frisée, also known as curly endive, is a crisp and slightly bitter green that adds texture and complexity to dishes. Its pale green leaves have a mildly bitter taste, though it’s much less intense than dandelion greens or radicchio.

It's the texture that makes frisée stand out as a possible arugula substitute. Belgian endive is another option as well.

How to use: Frisée works best in fresh salads, where you want a crisp texture. It goes particularly well with creamy dressings, citrus, and nuts. It can also be lightly sautéed or wilted into warm dishes.

9. Mâche (Lamb’s Lettuce)

Also known as lamb’s lettuce, Mâche, is a tender and mild green with a slight, nutty flavor. Unlike arugula, it lacks bitterness or a peppery edge, making it a good choice for those who want something less intense. 

Its texture is soft, with small, rounded leaves that hold moisture well, giving it a delicate mouthfeel.

How to use: Best used raw, I use mâche mostly in salads. It can also be a substitute for arugula on pizza. It's not ideal for cooking due to its delicate nature.

10. Beet Greens

Beet greens are often overlooked and are one of my favorites. They have a mildly earthy flavor with a hint of bitterness. They don't have the peppery taste of arugula but beet greens add a green veggie taste to dishes with a soft texture.

How to use: Beet greens can be used both raw and cooked as an arugula substitute.

11. Radish Sprouts

Radish sprouts are tiny but packed with an intense peppery spice taste, making them one of the closest flavor matches to arugula. Their texture is crisp yet delicate, with thin, wispy stems and tiny leaves that add a light crunch to dishes without overpowering them.

How to use: These sprouts are great as a garnish or topping for salads, sandwiches, grain bowls, and tacos, where their crisp texture and punchy flavor can stand out. I don't advise using them in cooked dishes.

12. Radicchio

Bold and bitter, radicchio is a leafy vegetable that brings color and complexity. Its deep red-purple leaves with white veins make it visually impressive, and its flavor is much more pronounced than arugula’s, with a strong, slightly spicy bitterness that balances when cooked.

The texture is firm and crunchy, making it a heartier alternative to softer greens.

How to use: You can use radicchio in both raw and cooked. In salads, its bitterness is best balanced with sweet ingredients like citrus fruits. It can also be grilled, roasted, or sautéed, which brings out its natural sweetness and softens its sharp bite. 

13. Escarole

Escarole is a mild, slightly bitter green that is somewhere between romaine and curly endive in both taste and texture. Its outer leaves are sturdy with a bit of crunch, while the inner leaves are more delicate.

Its bitterness is subtle compared to arugula so it's a great substitute if you don't want overpowering flavor.

How to use: Escarole can be used raw and cooked. The tender inner leaves are perfect for fresh salads and the heartier outer leaves are good for cooked recipes.

14. Raw Sprouts

Raw sprouts, such as alfalfa, clover, or broccoli sprouts, offer a mild, fresh flavor with a delicate, crisp texture. While they lack the similar flavors of arugula, they provide a light refreshing crunch.

Their biggest advantage is their ability to add volume and texture without dominating a dish.

How to use: They are best used as a topping for sandwiches, wraps, grain bowls, or salads. 

15. Romaine Lettuce

Romaine lettuce doesn't have a similar flavor profile to arugula but it is one of the most widely available salad greens and offers a mild flavor. It may surprise you to learn but romaine can be used both raw and cooked in place of arugula.

How to use: It's ideal for salads and sandwiches. When shredded, romaine adds texture.

16. Cabbage

Cabbage may not be the first thing that comes to mind as an arugula substitute, but its firm, crunchy texture and slight peppery undertone make it a good alternative in certain dishes.

Its ability to add structure and volume makes it a useful swap when arugula is unavailable.

How to use: Raw cabbage works well in slaws, salads, and sandwiches. It can also be thinly sliced and tossed into buddha bowls. Cooked, I love cabbage in stir-fries, soups, and roasted vegetable recipes.

17. Mixed Salad Greens

Mixed salad greens, often sold as spring mix, offer a blend of textures and flavors, making them a convenient substitute for arugula. While they don’t deliver the same distinct bite as arugula, they offer a variety of greens that complement different ingredients.

How to use: Mixed greens work best in fresh salads. They can also be used as a base for sandwiches, wraps, or grain bowls. Since some leaves in the mix may be more delicate than others, they’re best suited for raw dishes rather than cooking.

18. Collard Greens

Collard greens are sturdy, thick-leaved greens with a robust, slightly bitter flavor. While they lack arugula’s bite and aren't as intense as mustard greens, they deliver an earthy taste that stands up well in heartier dishes. 

How to use: These greens are best suited for cooked dishes, where their toughness softens and their natural flavors become more balanced. When shredded finely, collard greens can be eaten raw in salads, but I suggest a quick massage with lemon juice to break down their fibers.

19. Fresh Herbs

While fresh herbs might not seem like a direct replacement for arugula, certain varieties can mimic elements of its flavor. Cilantro, parsley, and basil each bring their own bright, slightly pepper like, or earthy notes that can enhance a dish.

Herbs won't provide the same leafy volume but they work well when used correctly.

How to use: Fresh herbs can be finely chopped and mixed into salads to add an aromatic flavor. They also work well blended into dressings, pestos, or sauces to bring in a fresh, vibrant element. When paired with a mild leafy green, they can be an excellent addition to recreate some of arugula’s signature sharpness.

How to Choose the Best Substitute for Your Recipe

The right arugula substitute depends on what you’re making and which qualities of arugula you want to replicate. Are you looking for a green with a peppery taste? A slightly bitter flavor? Or do you just need something with a similar texture to work in your dish?

If you're looking for an alternative for a fresh arugula salad with a similar flavor profile, watercress, radish sprouts, and frisée offer the closest match in flavor and texture. If you need something milder, I suggest baby spinach or mâche.

When replacing arugula in pasta or recipes like Italian wedding soup, I tend to go for heartier greens like baby kale, mustard greens, and dandelion greens because they hold up better under heat.

If bitterness is what you love about arugula, then radicchio or curly endive are great. On the other hand, if you just want to add depth without the sharpness, Swiss chard, beet greens, or collard greens can work well.

Ultimately, the best arugula substitutes depend on the recipe, personal taste, and how much you want to mimic arugula’s flavor or create something entirely new.

As I always say, have fun in the kitchen! There are no rules, so get creative. You never know what you might discover the next time you try something new.

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