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+ servings

Honey Mustard Brussels Sprout and Arugula Salad

Spring has arrived and all we want is fresh, simple, and delicious ingredients in our lives. The rich combination of ingredients in this recipe will give you a variety of textures, flavors, and great cancer-fighting nutrients.
Prep Time 15 mins
Total Time 15 mins
Servings 2 people
Calories 596 kcal


  • 12 oz brussel sprouts fresh and diced thinly
  • 1 1/2 cup baby arugula fresh
  • 1/2 cup cranberries dried
  • 1/3 cup pecans chopped
  • 5-6 strawberries fresh and chopped

For The Dressing:

  • 1/3 cup olive oil extra virgin
  • 1 tsp dried garlic
  • 2 tbsp dijon mustard
  • 1 1/2 tbsp honey
  • 2 tbsp red wine vinegar
  • salt and pepper to taste


  • Cut off the ends of the fresh brussel sprouts and any browning outer leaves.
  • Finely dice brussel sprouts and place it in a large mixing bowl. 
  • Stir in the baby arugula and toss them until combined. 
  • In a separate bowl add the red wine vinegar, olive oil, dijon mustard, salt and pepper to taste, dried garlic and honey. Mix well until combined. 
  • Add cranberries, chopped raw pecans, and fresh strawberries to the bowl 
  • Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
  • Enjoy!


Serving: 2gSodium: 221mgCalcium: 126mgVitamin C: 168mgVitamin A: 1677IUSugar: 20gFiber: 11gPotassium: 905mgCalories: 596kcalSaturated Fat: 6gFat: 49gProtein: 9gCarbohydrates: 38gIron: 4mg
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