Arugula is light in calories yet full of flavor and nutrients. Nobody wants to feel weighed down, especially as the weather starts to brighten. This salad makes a great balanced lunch-time entree that you will surely want to make again and again!

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list. 

Serves: 4

Prep Time: 10 minutes

Total Time: 10 minutes


  • 12 medium Brussels sprouts
  • 4 cups Arugula
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ¼ cup raw almonds
  • 2 Tablespoons extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons freshly squeezed orange juice
  • 2Tablespoons finely chopped fresh dill
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon fresh orange zest



Place Brussels sprouts in a steamer basket in a medium pot with 1 to 2  inches of water over medium heat. Steam for 10 to 12 minutes or until sprouts become tender. Remove from heat; rinse under cold water and set aside.

In a large bowl, combine arugula, onion, red bell pepper and almonds; set aside. Using a sharp knife, slice cooled Brussels sprouts in half, lengthwise and add to arugula mixture. In a small bowl, whisk remaining ingredients and pout over arugula mixture; gently toss to coat. Serve immediately.