Roasted Brussels Sprouts and Arugula Salad

Save
Print

By

I could eat Brussels sprouts for breakfast I love them so much. Everyone loves them roasted with a little bacon and olive oil, but I don’t think anyone else in the household is likely to request them in the morning! Likewise, they probably wouldn’t get as excited about this salad recipe as I did. That means there was enough for me to enjoy for multiple meals, however, so I don’t feel to badly.

I love the tang of the feta contrasted with the roasted sprouts and sweet grapes. There’s a lot of potential to tweak the recipe as well. Toasted pecans would be a delicious addition, as would a little crispy, crumbled bacon or some turkey for a protein boost. I included some roasted sunflower seeds and really liked the added crunch.

While the homemade dressing is easy and tasty, you could certainly top this one off with a different vinaigrette as well. Dairy-free? Simply skip the cheese.

Further Food Nutritionist Commentary:

Brussels Sprouts have a bad reputation but they are full of nutrients and can be easily made with a simple roast. They are high in fiber as well as Vitamin C and Vitamin A, despite their green color. Vitamin C is important for keeping your immune system running strong and Vitamin A works to keep you teeth, skin, and eyes healthy!

By Paige Geimer

Roasted Brussels Sprouts and Arugula Salad

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Servings: 5

Ingredients

1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 tablespoons olive oil
sea salt, freshly ground black pepper & garlic powder
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese
2 tablespoons roasted sunflower seeds

vinaigrette:
3/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 shallot, minced
sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
  2. Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper.
  3. Toss everything together. Roast the Brussels sprouts until are tender and starting to brown, about 40 minutes.
  4. While the sprouts are roasting, make the vinaigrette. Add the oil, vinegar, mustard and shallots to a lidded jar and shake well. Taste for seasoning and adjust as necessary with salt and pepper.
  5. Add the arugula, apples, grapes, feta and sunflower seeds to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Drizzle with about 1/2 cup of vinaigrette and toss again.
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 are tender and starting to brown, about 40 minutes. While the sprouts are roasting, make the vinaigrette. Add the oil, vinegar, mustard and shallots to a lidded jar and shake well. Taste for seasoning and adjust as necessary with salt and pepper. Add the arugula, apples, grapes, feta and sunflower seeds to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Drizzle with about 1/2 cup of vinaigrette and toss again.

Nutrition Information

Per Serving:  Calories: 485; Total Fat: 43 g; Saturated Fat: 7 g; Monounsaturated Fat: 29 g; Polyunsaturated Fat: 4 g; Cholesterol: 13 mg; Sodium: 611 mg; Potassium: 450 mg; Carbohydrate: 23 g;  Fiber: 6 g; Sugar: 13 g; Protein: 7 g
Nutrition Bonus:
Vitamin C: 85%; Vitamin A: 29%; Iron: 9%; Calcium: 16%;
Print
further food collagen

Leave a comment

Your email address will not be published.

You Might Also Like

Save

Chocolate Peanut Butter Rice Krispy Treats

Look NO further. I just created your newest chocolate obsession. You’re welcome. In all seriousness, ever since my unsettled stomach decided to make its presence known, sweets were out of the question. Weird, I know. I love all things sweets but ov...

Save

Island Lime Collagen Colada Smoothie

By Michelle Daniels

The new Premium Marine Collagen from Further Food had us all dreamy about getting more "beach" time into our lives and we instantly knew we had to come up with a smoothie that took us to the islands to help us live vicariously through our taste buds ...

Save

Weeknight Coconut Quinoa and Lentils

By Christina Ramirez

Today's recipe is the perfect healthy fast food. It's packed with protein and healthy fat to keep you full and comes together in less than 30 minutes. The coconut quinoa is comforting and belly-warming, while the lentils and veggies give a salty, spi...

Save

Cheesy Broccoli & Shrimp Stuffed Spaghetti Squash

By Wellness for the Win

That’s where this spaghetti squash comes in. All the veggies. All the lean protein. And, all the cheese because with this cold I need some serious #comfortfood. But don’t worry — it’s still super healthy! : )...

Save

Cumin Scented Carrots (Gluten-Free, Paleo, Nut and Seed Free)

By Dana James

The cumin carrots were inspired by one of my favorite dishes  – ABC Kitchen’s carrot and snow-pea shoot salad with sunflower seeds. ABC Kitchen’s carrots are roasted in orange juice.  I had left-over champagne from the evening before so used ...

Save

Key Lime Pie Protein Balls

Snacks on snacks on snacks! That’s pretty much what I think of whenever I hear that it’s back to school season. (I was a HUGE snacker back in the day, but now not so much.) Except when it comes to protein balls! I love experimenting with flavors ...

100% SATISFACTION GUARANTEE

30-day money back guarantee. No questions asked.

Send this to friend