Serving Size 2 


6 cups Baby Arugula
1/2 lbs Brussel Sprouts
3 tbsp Hemp Hearts
1/2 cup Pecans Halves
1 tbsp Coconut Oil, melted
1/2 tsp Coconut Palm Sugar (optional)
1/4 cup Feta


Toasted Pecans:
Preheat oven to 350 degrees. Toss pecans, melted coconut oil and coconut palm sugar (optional) in a small bowl. Line a baking sheet with parchment paper and lay pecans across sheet so that they are evenly spread. Bake for 8-10 minutes. Flip about half way through so that they are evenly browned. Remove from oven. Allow to cool. Chop and place aside for top of salad.

To prepare the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, carefully shred the sprouts with a sharp knife by hand, then roughly chop them for good measure. Or shred them in your food processor using the slicing disk. Place the arugula and shredded Brussels in a large serving bowl, sprinkle with hemp hearts, feta and chopped pecans. 

2 tbsp Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
1 tbsp Maple Syrup

Combine all ingredients in a mason jar. Shaking or stirring before serving on top of salad. Recipe makes 4 servings.

©2018 by Happily Whole. Proudly created with