Brussels Sprout Salad
By Deen BrothersJUMP TO RECIPE
Prep time: 15 min
Cook time: 35 min
Servings: 4 to 6 servings
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 5 big handfuls baby arugula 5 to 6 cups
- 1 fuji apple
- 1 cup red seedless grapes
- 1/2 cup crumbled feta cheese
- Simple Vinaigrette
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.
Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Drizzle with about 1/2 cup of the Simple Vinaigrette. Toss everything together.
3/4 cup olive oil
1/4 cup red wine vinegar (or your choice of vinegar)
1 tablespoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper
Add the oil, vinegar, mustard and shallots to a jam jar and shake it up. Taste for seasoning and adjust as necessary with salt and pepper.