Arugula and Brussel Sprouts Salad

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

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