Lemon Arugula Salad with Roasted Brussels Sprouts & Roasted Tomato Bruschetta

Jul 19, 2021

If there’s one green we’ll always stand behind, it’s arugula. With its peppery bite and fresh crunch, it brings bold energy to every dish—and in this salad, it absolutely shines. But while the greens bring the attitude, the real stars of the show are the sweet, oven-roasted tomatoes and crispy Brussels sprouts. The tomatoes become soft and caramelized with rich umami depth, while the Brussels sprouts turn golden and nutty, offering a craveable crunch in every bite.

This isn’t your average side salad—it’s hearty enough to hold its own. Whether served for a light lunch, a dinner party starter, or your go-to weekday meal, this recipe delivers vibrant flavor, layered texture, and a refreshing zing of lemon. It’s feel-good food, made to impress.

Paired with Salt Sisters Pink Himalayan Salt, Fine & Salt Sisters Sel Gris French Sea Salt & Salt Sisters Tuscan Farmhouse Blend

Ingredients

Salad

Roasted Brussels Sprouts 

Roasted Tomato Bruschetta

Directions

  1. Roast the Brussels Sprouts
    Preheat oven to 400°F. Trim stems and yellow leaves from the Brussels sprouts, then halve. Toss in avocado oil, Sel Gris French Sea Salt, and black pepper until coated. Spread on a baking sheet and roast for 20–30 minutes, flipping halfway through, until tender and browned.
  2. Roast the Tomatoes
    In a medium bowl, toss halved cherry tomatoes with avocado oil, garlic slices, and Tuscan Farmhouse Blend. Spread evenly on a baking sheet and roast for 15–20 minutes, until softened and caramelized.
  3. Assemble the Salad
    In a large bowl, toss arugula with avocado oil and lemon juice. Season with Pink Himalayan Salt and black pepper to taste. Transfer arugula to a large serving platter. Top with roasted Brussels sprouts and roasted tomato bruschetta. Finish with generous shavings of Parmesan.

Bright, bold, and full of texture—this salad brings warmth, flavor, and freshness to the table with every bite.
Back to Recipes

Share this