Arugula and Brussels Sprouts Salad Recipe
Experience a flavor explosion with this Arugula and Brussels Sprouts Salad! Fresh, peppery arugula combines beautifully with nutty, roasted Brussels sprouts, all brought together by a tangy vinaigrette. This vibrant, nutrient-packed salad is perfect for impressing guests at dinner parties or enjoying as a refreshing treat after a long day. Quick to prepare and visually stunning, it’s an excellent choice for both casual lunches and elegant dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4 cups fresh arugula
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, tossing them in olive oil, salt, and pepper before spreading on a baking sheet.
- Roast for 20-25 minutes until golden brown and crispy, shaking halfway through.
- While roasting, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a bowl for the dressing.
- In a large bowl, combine arugula and roasted Brussels sprouts; drizzle with dressing while tossing gently.
- Top with freshly grated Parmesan cheese before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg