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–+ servings

Brussels Sprouts & Arugula Slaw

A seasonal salad that pairs perfectly with fall and holiday menus.
Print Recipe
Course: Salad
Keyword: arugula, brussels sprouts, fall salads, slaw
Servings: 8

Ingredients

  • 1 1/2 lbs Brussels sprouts cleaned and bottoms trimmed and removed
  • 2 cups arugula chopped
  • 1 whole sweet apple (Gala, Honey Crisp, Fuji)
  • 1 cup hazelnuts toasted
  • 1/4 cup pomegranate seeds
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 small shallot thinly sliced
  • 2 teaspoons salt
  • 1/2 teaspoons pepper

Instructions

  • Thinly slice Brussels sprouts and place pieces in large bowl.
  • Cut and core apple, leaving skin on. Slice into bite-sized chunks. Place in bowl with Brussels sprouts.
  • Add arugula, toss with Brussels sprouts.
  • Add pomegranate seeds to salad.
  • Remove as much skin from hazelnuts as you can by rolling them in a towel.
  • Chop nuts and mix in with salad.
  • In a small bowl, whisk together olive oil, red wine vinegar, shallots, salt and pepper to make the vinaigrette.
  • About 30 minutes before serving, add 1/2 cup of vinaigrette to salad.
  • Toss well.
  • Allow salad to set at room temperature until ready to serve.
  • Drizzle remaining vinaigrette over salad.
  • Serve.
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