Arugula, Brussel Sprout & Walnut Salad
Salad Ingredients:
- 3-4 Cups Arugula
- 1 C Roasted Brussel Sprouts
- 1 TBSP Dried Cranberries
- 1 TBSP Pepita
- 1 Bacon Slice Bacon Crumbles
- 1/4 C Walnuts
- Olive Oil
- Sea Salt
- Black Pepper
- Vinaigrette Dressing
Vinaigrette Ingredients:
- 2/3 C Olive Oil
- 1/4 C Balsalmic Vinaigrette
- 1 TBSP Honey
- 1 TBSP Dijon Mustard
Mix all vinergrette ingredients in a pot. On stove top, heat on low, simmer and wisk. Upon simmer, remove from heat.
Roasted Brussel Sprouts:
Heat Oven to 400ºF
Cut Brussel Sprouts in half
Toss Brussel Sprouts in Olive Oil, Sea Salt and Pepper
Place Brussel Sprouts on cooking sheet and drizzle with Balsamic Reduction Vinaigrette
Bake for 30-40 minutes
by Neissa Springmann
Mix all Salad Ingredients together and toss with Vinaigrette. Be careful with the vinaigrette. A little dab will do you and you will definitely have plenty left over for your next salad.
OK, I give up… what is a pipette? (pepita, maybe?)
ARG! Yes, Tracey. It is Pepita. No more researching for you, just correcting on our end. Thank you for catching that! I do hope you will try the salad. I threw it together recently and immediately feel in love with it. It is delish! And, the vinaigrette is my favorite go to. I keep the four ingredients in my house at all times and it’s so simple to make. When you have vinaigrette left overs all you have to do it heat it up and you are able to use it again. Thank you, Tracey!
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