Top of page

Arugula and Brussel Sprouts Salad

< Retour

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. Very thinly slice the Brussels sprouts. Tear the bread into pieces.
2. Cook the brussel spouts Spread the brussels sprouts on a baking sheet. Add a drizzle of olive oil, salt and pepper. Bake 10-15 minutes.
3. Toast the nuts In a pan over medium heat, add the pecans and toast for 2-3 minutes. Remove and set aside.
4. Make the croutons In a skillet over medium-high heat, add a drizzle of olive oil. Bake pieces of bread 4-5 minutes or until golden brown and crispy.
5. Make the sauce In a bowl, combine the pomegranate molasses, honey, dijon mustard and 1 2P | 2 3P tbsp of olive oil.
6. Plate your dish Garnish the arugula with the Brussels sprouts, croutons, goat cheese, pecans and the sauce. Bon appétit!
8unitBrussels Sprouts
60gArugula
1unitGoat Cheese
20gPecan(s)
1unitCiabatta Bread
1unitHoney
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