Arugula Salad with Mint Brussels Sprouts

Arugula Salad with Moroccan Mint Brussels Sprouts
Amie Valpone


  • 1 pound  Brussels sprouts, trimmed
  • 2 tablespoons  sherry vinegar
  • 2 tablespoons  ground flaxseeds
  • 1 tablespoon  ground chia seeds
  • 1 teaspoon  chlorella*
  • 1/2 teaspoon  wheatgrass powder
  • 1/4 teaspoon  cumin
  • 1/6 teaspoon  ground ginger
  • 2 tablespoons  flaxseed oil
  • small white onion, sliced thinly
  •   Sea salt and pepper, to taste
  • 4 cups  mixed greens
  • 2 cups  baby arugula
  • 1/2 cup  torn mint
  • 2 tablespoons  pistachios, chopped finely
  • 1 teaspoon  lemon zest, for garnish

I’ve recently purchased those pretty organic salad greens in the plastic containers. They’re practical and keep my greens nice and plump, unlike the bagged versions.

But the best part is that they’re so easy to make a fun meal, put the top back on, and bring it with you whether you’re heading out for meetings, traveling on a flight or train, running errands around town, or simply storing it in the fridge until you’re ready to enjoy. Just add some veggies (I've added Brussel sprouts) and some herbs and you're good to go. 

Think of it like your very own homemade takeout. It works for me. Go ahead, try it. It’s cheap, vegan, and gluten-free. And tastes pretty darn good, too.

So, next time you’re thinking of stopping to get a salad from a salad bar that’s full of unhealthy options — think again. That nice little container of greens is staring at you. Pick it up — along with some other fresh produce and make your own salad bar right in your very own kitchen.


Fill a large bowl with ice water. Bring a large saucepan of salted water to a boil over high heat. Blanch the Brussels sprouts for 3 minutes. Transfer to the ice bath. Drain and pat the Brussels sprouts dry.

In a large bowl, beat the sherry vinegar with the flaxseeds, chia seeds, chlorella, wheatgrass powder, cumin, and ginger. Slowly whisk in the flaxseed oil until emulsified. Add the Brussels sprouts and onion, toss to combine, then season with sea salt and pepper, to taste.

Mound the mixed greens and arugula on a platter and top with the dressed Brussels sprouts, mint, and pistachios. Gently toss to coat. Garnish with the lemon zest. Enjoy.


*Note: Chlorella is a fresh-water algae mostly grown in Japan or Taiwan and is a good source of protein, fiber, chlorophyll, vitamins, and minerals. When processed, the cell walls of this algae are broken down to make it available for absorption. Powdered chlorella is available at health food stores and diet and nutrition centers.


Calories per serving:

397 calories

Dietary restrictions:

High Fiber, Low Sodium Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 50g 77%
  • Carbs 75g 25%
  • Saturated 5g 24%
  • Fiber 35g 140%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 12g
  • Polyunsaturated 26g
  • Protein 31g 63%
  • Sodium 185mg 8%
  • Calcium 540mg 54%
  • Magnesium 250mg 63%
  • Potassium 2,884mg 82%
  • Iron 17mg 94%
  • Zinc 4mg 27%
  • Phosphorus 649mg 93%
  • Vitamin A 852µg 95%
  • Vitamin C 418mg 696%
  • Thiamin (B1) 1mg 75%
  • Riboflavin (B2) 1mg 43%
  • Niacin (B3) 6mg 29%
  • Vitamin B6 2mg 90%
  • Folic Acid (B9) 451µg 113%
  • Vitamin E 5mg 27%
  • Vitamin K 1,036µg 1,295%
Have a question about nutritional data? Let us know.
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