Lemon Arugula Salad with Roasted Brussel Sprouts & Tomato Bruschetta



Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta 

  • Preheat oven to 400 degrees. 
  • Prepare roasted Brussels sprouts and roasted tomato bruschetta.  Recipes below. 
  • 2 bag of arugula, about 6 oz 
  • ¼ cup EVOO 
  • ½ lemon juiced, add a little at a time and taste it to get the balance of flavors you want. 
  • s.a.l.t. sisters  Pink Himalayan Mineral Salt 
  • Black pepper, ground 
  • 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 

  • ½ pound Brussels Sprouts 
  • EVOO 
  • 1-teaspoon s.a.l.t. sisters  Sel Gris Sea Salt 
  • 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 

  • 2 cups cherry tomatoes, halved 
  • s.a.l.t. sisters Basil EVOO 
  • 6 garlic cloves, finely sliced 
  • 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.