Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing

I’ve been wishing for crisp fall days and getting 80-degree climate instead. So, my boots are ready patiently in my closet, and I’m having fun with this hearty fall salad rather of soup. All in due time!

INGREDIENTS 1 pound Brussels sprouts 5 to 6 ounces child arugula 1 ¼ cups pecan halves or pieces ½ cup dried cherries or cranberries, chopped 4 ounces goat cheese, crumbled ⅔ batch sunshine salad dressing INSTRUCTIONS To practice the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, intently shred the sprouts with a pointy knife via hand, then roughly chop them for nice measure. Or shred them on your meals processor utilizing the slicing disk. Place the arugula and shredded Brussels in a enormous serving bowl, and set it aside. Toast the pecans in a enormous skillet over medium heat, stirring often, till they’re aromatic and beginning to toast on the edges, about four to 6 minutes. If utilizing pecan halves, move them to a reducing board and chop earlier than together with them to the bowl. 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 would possibly desire so as to feature somewhat bit more, but I’ll depart that as much as you. Once dressed, this salad will preserve properly within the refrigerator, covered, for about NULL days. For further longevity, shop the salad dressing separately and toss person salads with dressing simply earlier than serving (the salad will preserve for about 5 days that way). NOTES Recipe impressed via salads bought at The Mixx and Parkway in Kansas City. MAKE IT DAIRY FREE/VEGAN: I haven’t tried this, but I trust this salad could be superior with my creamy tahini dressing. Skip the goat cheese. MAKE IT NUT FREE: Replace the pecans with toasted sunflower seeds or pepitas.

This enormous salad is made with child arugula, shredded Brussels sprouts, crumbled goat cheese, and toasted pecans. I tossed all of that with my more healthy honey-mustard dressing, which I desire to name sunshine salad dressing. The stop consequence is tangy and irresistible, crisp and refreshing, and fairly filling.

salad ingredients
I recognize that we haven’t crossed the Halloween threshold yet, but—this salad could be a vast contender on your vacation table. Make it for dinner tonight, pack it for weekday lunches, and serve it up on the holidays! I’ve protected instruction ideas below, together with some methods to make this salad in a hurry.

toasted chopped pecans
This recipe was impressed via NULL of my favourite native salads proposing Brussels sprouts and arugula, made via Parkway and The Mixx. Now I can take pleasure in anything identical at residence each time the yearning strikes.

Please permit me recognize how this salad seems for you within the comments! I’m at all times so keen on your feedback.

brussels sprout arugula salad recipe
Salad Preparation Tips
How to shred your sprouts
You can slice the Brussels sprouts via hand (carefully), or with the slicing blade of your meals processor. Either way, you’ll first desire to take away the nubby ends and any discolored leaves.

If you’re shredding them via hand, jump with the now-flat stop towards the reducing board and jump making thin slices on one side. Once you get nearer to the middle, turn the sprout so the higher flat part is down, and proceed slicing. Chop them up somewhat later on for nice measure.

In a hurry?
You would possibly be capable to discover pre-shredded Brussels sprouts on the shop (you’ll need 1 pound, that is 16 ounces). You can practice the salad and dressing in enhance and toss them collectively whilst it’s time to serve.

Toast your nuts
Freshly toasted pecans make a global of difference. They provide irresistible fresh, savory, toasted, crunchy notes to your salad. If you purchase pre-roasted nuts, you run the danger of coming residence with rancid nuts. Tragic!

Make the dressing
You could make the light salad dressing in advance. Or don’t—it’s fairly easy to whisk together. You’ll have about 1/2 cup further dressing, but I don’t assume you’ll have any problem utilizing it up! You’ll discover a number of makes use of for it on the recipe post.

If you’re planning to have leftovers
Store the salad and dressing separately, after which toss person servings earlier than serving. Otherwise, the dressing will wilt the arugula over time.

brussels sprout arugula salad recipe
Craving further Brussels sprouts and hearty fall salads? Here are a number of favorites:

Sunshine Slaw with Quinoa
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
Favorite Broccoli Salad
Arugula, Dried Cherry and Wild Rice Salad with a Zippy Lemon Dressing
Hearty Roasted Butternut Squash & Apple Salad
brussels sprout arugula salad

This shredded Brussels sprout and arugula salad is crisp, fresh and filling. Enjoy this easy recipe for dinner, pack it for lunch tomorrow, make it for the holidays! Recipe yields four enormous pieces or 6 to 8 part salads.

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