Brussels Sprouts & Arugula Salad


Ingredients For Salad:

  • Baby Arugula (2 handfuls)
  • Brussel Sprouts (One Bunch)
  • Purple Onion (1 small)
  • Bacon (1 Small Pack)
  • Glazed Pecans and Glazed walnuts (1/2 Cup Each)
  • Mozzarella Cheese (1 Cup Cubed)
  • Olive Oil (1 Tablespoon)
  • Salt and Pepper (Sprinkle/ To Taste)

Ingredients For Dressing:

  • Fig Spread (3 Tablespoons)
  • Honey Dijon (1 Tablespoon)
  • Balsamic Vinegar (1/2 Cup)
  • Olive Oil (1/2 Cup)
  • Parsley (1/4 Cup)
  • Salt and Pepper (Sprinkle/ To Taste)


  1. In a large bowl, add the arugula.
  2. Cut up the Brussel sprouts in halves. Put them in a sheet pan. Add salt, pepper and olive oil. Put them in the oven 425º for 20 minutes.
  3. When the Brussel sprouts have cooled, add them to the arugula bowl.
  4. Cut up a small purple onion in half moon very thin and add to the arugula bowl.
  5. Bake about 5 pieces of bacon in a sheet pan at 400º for 15 minutes.
  6. Cut up the bacon very small and add to the arugula bowl.
  7. Buy glazed pecans/walnuts and add to the arugula bowl.
  8. Cut up fresh mozzarella cheese into small half cubes then add to the arugula bowl.
  9. In a small bowl, add everything for the dressing and mix together then pour over the salad.

Enjoy 🙂