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Arugula and Brussel Sprouts Salad

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Arugula and Brussel Sprouts Salad

with goat cheese, pecans and croutons

Informations supplémentaires
25 min. | 586 kcal | easy | Express, Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Thinly slice the Brussels sprouts. Tear up the bread into small pieces.
2. Cook the brussel sprouts Spread the Brussels sprouts on a sheet pan covered with baking paper. Add a drizzle of olive oil, salt and pepper. Bake in the oven for 10-15 minutes.
3. Toast the nuts Heat a pan over medium-high. Add the pecans and roast for 3-4 minutes. Remove and set aside.
4. Make the croutons In the same pan over medium-high heat, add a generous drizzle of olive oil. Cook the pieces of bread for 4-5 minutes or until they're golden brown and crispy.
5. Make the sauce In a bowl, combine the pomegranate molasses, the honey, the dijon mustard and 3 2P | 4 3P tbsp. of olive oil.
6. Plate your dish Garnish the arugula with the Brussels sprouts, the croutons, the crumbled goat cheese, the pecans and the sauce. Bon appétit!
150gBrussels Sprouts
60gArugula
113gGoat Cheese
30gPecan(s)
1unitCiabatta Bread
20gHoney
15mlDijon Mustard
30mlPomegranate molasses
What you need Baking sheet, Pans, Bowl.
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 62g
21%
fat 32g
49%
cholesterol 23mg
8%
fiber 6g
24%
protein 18g
saturated 10g
50%
sodium 535mg
22%
sugar 33g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg