I’m a total fan of Brussels Sprouts. They are healthy, crunchy and can be served quite a few ways.
At a restaurant this week I had a Shaved Brussels Sprouts salad. It was good, but I knew I could do something a bit better! (If I say so myself!). So tonight I tried, and succeeded.
It’s topped with sweet golden raisins, creamy, salty Roquefort chunks and crunchy pine nuts. It’s simple, tasty and healthy! It went perfectly with my Chicken Sheet Pan dish I made.
Start off by thinly slicing your Brussels Sprouts, after slicing the core off of course. Allow some to be super thin and others to have a bit more thickness to them.
Then just mix the other ingredients and toss with the Dijon Vinaigrette dressing. Sprinkle with some golden raisins and pine nuts and you’ll have a super delicious crunchy salad you should surely enjoy!
One tip: Get a GOOD quality Roquefort. It should be salty, and somewhat creamy, but still be able to be sliced or crumbled. (Coulet Roquefort at Heinen’s is what I love).
Shaved Brussels Sprouts and Arugula Salad
Ingredients
- 15-20 Brussels sprouts, sliced thinly (core sliced off first)
- 1/2 c Sliced red cabbage
- 1 c Arugula
- 1/2 c Golden raisins
- 3 oz Chunk of Roquefort or Bleu Cheese (Coulet Roquefort is my favorite)
- 1/2 c Olive oil
- 1/2 c White balsamic vinegar
- 1 tsp Dijon mustard
- Dash Salt and Pepper
- 1/4 c Toasted pine nuts (optional)
Instructions
SALAD
- Slice of the core of each Brussels spout, then thinly slice or shave each one.
- Slice about a 1/2 cup of red cabbage.
- Add 1 cup arugula.
- Place in refrigerator to keep cold while you make the dressing.
- Add dressing.
- Add the raisins and pine nuts and crumble some Bleu or Roquefort cheese on each salad.
DIJON VINAIGRETTE
- In a Ninja food processor or blender, add 1/2 cup olive oil, 1/2 cup white balsamic vinegar, 1 tsp dijon mustard and 1 small chunk of fresh Bleu or Roquefort cheese.
- Add a dash of salt and pepper and blend.
- Toss the dressing into the salad mix.
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