Lemon Arugula Salad with Roasted Brussel Sprouts
By Charmane Andrews Skillen
Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta
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Preheat oven to 400 degrees.
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Prepare roasted Brussels sprouts and roasted tomato bruschetta. Recipes below.
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2 bag of arugula, about 6 oz
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¼ cup EVOO
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½ lemon juiced, add a little at a time and taste it to get the balance of flavors you want.
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s.a.l.t. sisters Pink Himalayan Salt
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Black pepper, ground
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Parmesan cheese, shaved
Toss the arugula, EVOO and lemon juice in a large bowl. Give it a taste to see if it needs more lemon juice and season with salt and pepper. Place arugula on a large serving platter, top with roasted Brussels sprouts and Roasted Tomato Bruschetta. Use a vegetable peeler to shave thin pieces of Parmesan over the top.
Roasted Brussels Sprouts
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½ pound Brussels Sprouts
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EVOO
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1-teaspoon s.a.l.t. sisters Sel Gris Sea Salt
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½ teaspoon black pepper
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut sprouts in half. Mix them in a bowl with EVOO, sea salt and pepper. Pour them on a sheet pan and roast for about 20-30 minutes. Stir occasionally.
Roasted Tomato Bruschetta
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2 cups cherry tomatoes, halved
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s.a.l.t. sisters Basil EVOO
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6 garlic cloves, finely sliced
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1-2 teaspoons s.a.l.t.sisters Tuscan Farmhouse Blend
In a medium bowl, mix together cherry tomatoes, Basil EVOO, garlic and Tuscan Bland. Spread evenly over a bar pan and roast for approximately 15-20 minutes.
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