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Arugula and Brussels Sprouts Salad

Brighten your meals with this Arugula and Brussels Sprouts Salad, featuring peppery arugula paired with crunchy roasted Brussels sprouts. Drizzled in a rich balsamic dressing and topped with freshly grated Parmesan, this vibrant salad is an ideal choice for picnics, cozy dinners, or impressing guests. Not only is it easy to prepare, but it also delivers a delightful explosion of flavors that will leave everyone coming back for seconds.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 cups fresh arugula (120g)
  • 2 cups Brussels sprouts, thinly sliced (200g)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Trim and slice Brussels sprouts in half. Toss with 2 tbsp olive oil, salt, and pepper until evenly coated.
  2. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes or until golden brown and crispy.
  3. In a large bowl, place fresh arugula.
  4. In a small bowl, whisk together balsamic vinegar and remaining olive oil until emulsified.
  5. Once roasted, let the Brussels sprouts cool slightly before adding them to the arugula. Drizzle with dressing and toss gently.
  6. Top with grated Parmesan cheese and serve immediately.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (150g)
  • Calories: 210
  • Sugar: 3g
  • Sodium: 160mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: Customize by adding nuts like walnuts or almonds for added crunch. Swap arugula for spinach if you prefer a milder flavor. Store leftovers in an airtight container for up to two days but enjoy the salad fresh for best results.