Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta

Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta

I'm an arugula lover, and it's a hill I'm willing to die on. I adore its crisp texture and the peppery bite it brings to salads, pizzas, and beyond. One day, faced with tomatoes on the brink of wilting, I decided to whip up a roasted bruschetta. But craving something lighter than bread, my love for arugula came to the rescue!

While arugula shines in its own right, the heart of this dish is truly those sweet, caramelized tomatoes. Roasting them in the oven coaxes out their natural sugars, creating blistered skins that burst with umami flavor. Pair that with the satisfying crunch of roasted Brussels sprouts, and you won't even miss the traditional bread base! These little Brussels sprout flavor bombs offer a delightful contrast with their crispy exterior and tender center, adding a subtle nutty sweetness to each bite.

This salad isn't just a side dish – it's a main event that's sure to impress. Whether you're looking for a light lunch, a starter for a dinner party, or a healthy addition to your weekly meal rotation, this Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta is guaranteed to deliver a burst of sunshine to your plate. Get ready to fall in love with salad all over again!

PS – If you still crave that hot, crunchy bread, check out our fool-proof crusty bread with butter recipe on our website!

Ingredients:

Salad

• 2 (6 oz.) bags of arugula 
• ¼ cup extra virgin olive oil
• Juice of ½ lemon, to taste
• s.a.l.t. sisters Pink Himalayan Salt, fine to taste
• Black pepper, ground, to taste
• Parmesan cheese, shaved

Roasted Brussels Sprouts 

• ½ pound Brussels sprouts
• Extra virgin olive oil
• 1 tsp s.a.l.t. sisters Sel Gris Sea Salt
• ½ tsp black pepper

Roasted Tomato Bruschetta

• 2 cups cherry tomatoes, halved
• Extra virgin olive oil
• 6 garlic cloves, finely sliced
• 1–2 tsp s.a.l.t. sisters Tuscan Farmhouse Blend

Directions:

Prepare Roasted Brussels Sprouts

1. Preheat the oven to 400°F.
2. Trim the brown areas on the stem of the Brussels sprouts and remove any yellow outer leaves. Cut the sprouts in half.
3. In a bowl, toss the Brussels sprouts with olive oil, Sel Gris Sea Salt, and black pepper until evenly coated.
4. Spread them on a sheet pan and roast for 20–30 minutes, flipping occasionally, until tender and lightly browned.

Prepare Roasted Tomato Bruschetta

1. In a medium bowl, mix together cherry tomatoes, extra virgin olive oil, thinly sliced garlic, and Tuscan Farmhouse Blend.
2. Spread the tomato mixture evenly over a baking sheet or bar pan.
3. Roast in the preheated oven for 15–20 minutes, until tomatoes are softened and slightly caramelized.

Assemble the Lemon Arugula Salad

1. In a large bowl, toss the arugula with olive oil and lemon juice. Taste and adjust lemon juice as needed. Season with Pink Himalayan Salt and black pepper.
2. Transfer the dressed arugula to a large serving platter.
3. Top the arugula with the roasted Brussels sprouts and roasted tomato bruschetta.
4. Use a vegetable peeler to shave thin pieces of Parmesan cheese over the top.
5. Serve immediately as a refreshing and flavorful salad.

Enjoy this delicious and vibrant Lemon Arugula Salad with the hearty addition of roasted Brussels sprouts and roasted tomato bruschetta!