Brussels Sprouts and Arugula Salad
This fresh and flavorful salad is made with shaved Brussels sprouts, baby arugula, feta cheese, hazelnuts and pomegranate.
Ingredients
Honey mustard vinaigrette:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
Salad:
- 1 lb Brussels sprouts
- 4 packed cups baby arugula
- ½ cup crumbled feta cheese
- ½ cup toasted hazelnuts , roughly chopped
- ¼ cup pomegranate arils
Instructions
- To make the vinaigrette, combine all ingredients in a small jar. Secure lid and shake until combined. Vinaigrette will separate as it sits, simply shake to bring it all back together.
- To make the salad, cut ends off Brussels sprouts and remove any damaged leaves. Shred Brussels sprouts in a food process. Alternately, finely slice by hand: cut Brussels sprouts in half, place cut side-down and finely slice with a sharp knife.
- Toss shredded Brussels sprouts and arugula with the dressing (you may not need all of the dressing). Add feta, hazelnuts and pomegranate and toss again.
- Serve immediately. Store any leftover dressing in the fridge.
Nutrition
Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 428IU | Vitamin C: 49mg | Calcium: 24mg | Iron: 1mg