Recipe: Brussels Sprout and Arugula Salad
This Brussels sprout and arugula salad is a crisp, hearty side dish or light main that pairs well with a quick, home-made dressing of lemon and parmesan.
This Brussels sprout and arugula salad is a nutrient-dense powerhouse, primarily due to its cruciferous vegetable base. High in fiber, Brussels sprouts provide roughly 3 grams of fiber per cup, aiding in digestion and keeping you full longer. It is exceptionally high in Vitamin C for immune support and Vitamin K for bone health and circulation. Additionally, both arugula and Brussels sprouts contain antioxidants and anti-inflammatory properties.
Serve this up as a light main dish or hearty side dish.
Ingredients
9 oz. bag Brussels sprouts, thinly sliced or grated
2-3 oz. arugula (2 heaping cups)
1 Tbsp. Dijon mustard
¾ tsp. black pepper
2 medium lemons, zested and juice reserved
½ cup grated Parmesan cheese
¼ cup extra virgin olive oil
Bonus: add pomegranate seeds for a sweet boost
Directions
1. Add Brussels sprouts and arugula to a large bowl and mix to combine. Set aside.
2. To make the dressing, whisk Dijon mustard, black pepper, lemon zest, lemon juice, and Parmesan cheese until smooth, about 1 minute. While stirring, slowly pour in the extra virgin olive oil and continue whisking until the dressing is creamy and emulsified, about 1-2 minutes more.
3. Add a small amount of dressing to the salad bowl and toss. Continue to add small amounts at a time to avoid overdressing or serving on the side.
Nutrition Facts
Serving size: 1/4 recipe
Calories: 210
| Total Fat | 18g | 23% |
| Saturated Fat | 3.9g | 20% |
| Trans Fat | .01g | |
| Cholesterol | 10mg | 3% |
| Sodium | 340g | 15% |
| Total Carbohydrate | 10g | 4% |
Dietary Fiber | 3g | 11% |
| Total Sugars | 2g | |
| Includes 2g Added Sugars | 4% | |
| Protein | 6g | 12% |
