Saladscookieandkate5.0
Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing
This shredded Brussels sprout and arugula salad is crisp, refreshing and filling. Enjoy this simple recipe for dinner, pack it for lunch tomorrow, make it for the holidays! Recipe yields 4 large portions or 6 to 8 side salads.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●knife
- ●skillet
- ●cutting board
📝 Preparation Steps
1
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, and set it aside.
Brussels sprouts1 pound
2
Toast the pecans in a large skillet over medium heat, stirring often, until they’re fragrant and starting to toast on the edges, about 4 to ⏱️ 6 minutes. If using pecan halves, transfer them to a cutting board and chop before adding them to the bowl.
3
Add the chopped cherries and goat cheese to the bowl. If you’ll be serving the salad promptly, drizzle about two-thirds of it over the salad. Toss gently to combine. You might want to add a little more, but I’ll leave that up to you.
goat cheese, crumbled4 ounces
4
Once dressed, this salad will keep well in the refrigerator, covered, for about two days. For more longevity, store the salad dressing separately and toss individual salads with dressing just before serving (the salad will keep for about 5 days that way).
Nutrition Facts
calories
551 calories
fat Content
39 g
serving Size
1 large salad
fiber Content
8.3 g
sugar Content
27.7 g
sodium Content
607.9 mg
protein Content
13.9 g
trans Fat Content
0 g
cholesterol Content
15.7 mg
carbohydrate Content
42 g
saturated Fat Content
8 g
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