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Shaved Brussels Sprouts and Arugula Salad

Tossed in a homemade dijon vinaigrette dressing
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings


  • 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)



  • 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.


  • 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.
Keyword Brussels Sprouts, Salad