Roasted Brussels Sprouts and Arugula Salad

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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%;
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