Description
Experience a burst of flavor in every bite with this Brussels Sprouts Arugula Salad, featuring crisp roasted Brussels sprouts, zesty arugula, and sweet pomegranate seeds. Topped with rich Parmesan cheese and drizzled with a tangy balsamic dressing, this vibrant salad is perfect for any occasion. Enjoy it as a refreshing side dish or a light meal that will leave your taste buds dancing.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 4 cups fresh arugula
- 1 cup pomegranate seeds
- 1/2 cup freshly grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Prepare Brussels sprouts by trimming ends, removing discolored leaves, and halving them.
- Toss Brussels sprouts on a baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown.
- In a large bowl, combine arugula, pomegranate seeds, and cooled roasted Brussels sprouts. Toss gently.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to make the dressing.
- Drizzle dressing over the salad mixture and top with shaved Parmesan cheese. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg