I didn't grow up eating arugula.
Honestly, the first time I had it, I thought someone had put a weed in my salad by mistake. That peppery bite? Genuinely confusing the first time around.
But somewhere along the way, arugula became the salad green. It's on every menu. It's in every "healthy bowl" photo on Instagram. And now, apparently, half of you are searching for alternatives to arugula, either because the store was out, you're not into the bitter taste, or you just want to switch things up.
Good news. There are a bunch of great options, and I'm going to walk you through them.
(Quick honesty check before I go further: I'm Robbie, founder of Wolfa, and yes, one of the picks on this list is our own ingredient, Wolffia. I'm not going to pretend that's a coincidence. I'll tell you exactly why it's here, and you can judge for yourself.)
Note: If you liked arugula for the nutrition more than the peppery bite, Wolffia might be the easier win. It's a complete protein with naturally occurring B12, zero oxalates, and zero prep required. Join the waitlist at mywolfa.com and find out what a spoonful a day can actually do.
What Makes Arugula, Well, Arugula
Before we get into the substitute for arugula list, it helps to know what you're actually trying to replace.
Arugula (also called rocket) is known for its distinct peppery taste, slightly nutty edge, and tender leaves that hold up in both raw salads and hot dishes. It's a popular leafy green vegetable partly because it does double duty. Toss it raw in a salad, or wilt it into pasta dishes at the last second.
That combination (peppery, tender, fast-cooking) is what makes it a little tricky to replace one-for-one. Some substitutes nail the flavor. Others nail the texture. Very few nail both, which is exactly why this list has more than one entry.
1. Wolffia (Our Pick, and Here's Why)
Okay, full disclosure again. Wolfa is built around Wolffia globosa, so obviously I'm biased here. But bear with me, because the reasoning is actually pretty simple once you see the numbers.
Wolffia isn't a leafy vegetable in the traditional sense. It's actually the smallest flowering plant on Earth, sub-millimeter sized, and it grows in a thin layer right on top of water. No soil. No sprawling farmland. Just water and sunlight.
Here's why it earns a spot on an arugula alternatives list even though it doesn't look anything like arugula.
It's a genuine nutritional heavyweight
Dry weight for dry weight, Wolffia runs 40 to 50 percent protein, and it's a complete protein too, meaning it carries all nine essential amino acids your body can't make on its own. Most leafy greens can't say that.
It's one of the only plant sources of real vitamin B12
This is the one that surprises people. Vitamin B12 almost always comes from animal products. Wolffia is one of the rare plants where researchers have confirmed naturally occurring bioactive B12 that the body actually absorbs, not just a look-alike compound that shows up on a label but does nothing for you.
Zero oxalates
Spinach, chard, and a lot of dark greens carry oxalates, which can interfere with how well your body absorbs the iron and calcium already in the plant. Wolffia doesn't have that problem, so the iron and calcium in it are more usable, not just present.
No prep, no cooking, no dishes
This is the part that actually changes how you eat. Arugula and most greens on this list need washing, chopping, sometimes cooking. Wolffia comes as a fine powder or paste you can spoon into yogurt, a smoothie, or honestly just water, and you're done in ten seconds.
It's ridiculously sustainable
Wolffia grows on water, doubles its biomass in about 48 hours, and uses a fraction of the water that soy or most land crops need. If you care about the environmental side of your food choices, this is one of the more efficient plants on the planet.
Sourced from a single, traceable farm
Ours comes from a partner farm in Thailand, non-GMO, no pesticides, nothing hidden behind a "proprietary blend" label.
So no, Wolffia won't replicate arugula's peppery crunch in a salad. If you want that specific bite, keep reading, there are better matches below. But if what you actually liked about arugula was "it's a nutrient-dense green I'm adding to my diet," Wolffia is worth a look, and honestly, it might do more for you than the arugula did.
Ready to Try It? Join the Wolfa Waitlist
We're not live yet, but we're close. Right now you can jump on the Wolfa waitlist at mywolfa.com and be first in line when we launch in the US. No spam, no random emails every other day, just a heads up the moment Wolffia is ready to ship. If any of what you just read got you even a little curious, this is the easy next step.
2. Watercress
If peppery flavor is the whole reason you reach for arugula, watercress is your closest match. It has that same sharp, spicy edge, works in salads and sandwiches, and holds its shape well as a garnish. It's also high in vitamin K and antioxidants, so nutritionally it's punching above its weight for something that mostly gets used as a garnish.
3. Baby Spinach
Baby spinach is the safe pick. Much milder than arugula, closer to a mild flavor than a peppery one, but it has the same tender texture and works in nearly anything, raw salads, sautés, smoothies. If you actually didn't love arugula's bitterness, spinach might be the upgrade you were looking for all along. Look at all the best alternatives to spinach.
4. Mizuna
Mizuna doesn't get talked about enough. It's a Japanese mustard green with feathery, serrated leaves and a slightly peppery, tangy flavor that lands somewhere close to arugula, just a bit gentler. It's mostly a salad green, and it adds a nice bit of texture variety if you're bored of the usual mixed salad greens bag. Learn more here.
5. Radicchio
Radicchio swings the other direction entirely. Instead of peppery, you get bold and bitter greens, almost sharp. It works best mixed in with something sweeter so it doesn't dominate the bowl, and it actually gets better with a bit of heat, roasted radicchio mellows out and picks up a nice char.
6. Baby Kale
Baby kale gives you a sturdier bite and a slightly bitter flavor, though it's noticeably less spicy than arugula. It holds up well in both salads and cooking, which makes it flexible if you want one green that can do a few different jobs in the kitchen.
7. Mustard Greens
If you actually want more peppery kick, not less, mustard greens are your move. Raw, they're pretty intense, borderline too much for some people. Cooked into soups, stir-fries, or braises, they mellow out while keeping that signature bite, which is why they show up so often in dishes like Italian wedding soup.
A Few More Worth Knowing
Depending on what you're making, a handful of other salad greens can step in too. Dandelion greens bring their own slightly bitter taste and pair well with something acidic like lemon juice. Swiss chard leans slightly sweet with just a touch of bitterness.
Beet greens are an underrated source of iron, calcium, magnesium, and fiber, and they cook down nicely alongside bok choy or collard greens in a stir-fry. Romaine lettuce, butter lettuce, and red leaf lettuce are all solid neutral bases if you just need crunch without much flavor opinion at all.
Tips for Swapping Arugula in Real Recipes
Here are our top tips for swapping our arugala.
For salads
If a milder green like spinach or butter lettuce feels too plain without arugula's edge, add radish sprouts, broccoli sprouts, or fresh herbs like parsley to bring some of that sharpness back.
For cooking
If a recipe calls for wilted arugula on pizza or folded into pasta, baby kale or spinach both work, just toss them in a little earlier since they take slightly longer to wilt down than delicate arugula leaves.
For garnishing
Watercress is still the best call here. It holds its structure and delivers that same peppery punch that makes arugula such a good finishing touch.
Quick Answers
What vegetables are similar to arugula?
Watercress, mizuna, and mustard greens are the closest matches for that peppery bite. Baby spinach and baby kale are milder alternatives with similar textures.
When should I not eat arugula?
If you're sensitive to bitter or peppery flavors, or if you're managing conditions where cruciferous vegetables need to be limited, it's worth checking with a doctor. Otherwise, arugula is well tolerated by most people in normal amounts.
Which is healthier, kale or arugula?
Both are nutrient-dense in different ways. Kale tends to have more vitamins C, E, calcium, and K, while arugula is lower in calories and carries its own antioxidant profile. Neither is a clear winner, it depends on what you're prioritizing.
What is a good substitute for arugula on a sandwich?
Watercress or baby spinach both work well. Watercress keeps some peppery bite, while spinach gives you a milder, softer texture.
The Bottom Line
Arugula earned its popularity honestly. That peppery bite is distinct, and it's genuinely hard to replace with one single green. That's why this list isn't a one-to-one swap, it's a toolkit. Watercress and mizuna for the flavor. Spinach and baby kale for texture and versatility. Mustard greens if you want more kick, not less.
And if what you actually cared about was nutrient density more than a specific taste, that's where Wolffia comes in. It won't pretend to taste like arugula. It's not trying to. But spoonful for spoonful, it might be doing more for you than the arugula ever did.
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