Brussels Sprouts and Arugula Salad
This fresh and flavorful salad is made with shaved Brussels sprouts, baby arugula, feta cheese, hazelnuts and pomegranate.
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
- 1 lb Brussels sprouts
- 4 packed cups baby arugula
- ½ cup crumbled feta cheese
- ½ cup toasted hazelnuts , roughly chopped
- ¼ cup pomegranate arils
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.
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