Shaved Brussels Sprouts, Roasted Cauliflower and Arugula Salad
Shaved Brussels Sprouts, Roasted Cauliflower and Arugula Salad
Thinly shaved raw Brussels sprouts and peppery arugula tossed with warm-roasted, cooled cauliflower and a bright champagne vinegar and Dijon vinaigrette. Serves 4.
This salad pairs two textures of the same family of vegetables: crisp, raw shaved Brussels sprouts and sweet, caramelized roasted cauliflower, with arugula for a peppery bite.
A simple dressing of champagne vinegar, Dijon mustard and olive oil keeps it light enough to serve before a rich main course.
Ingredients
Salad
1 head cauliflower, cut into bite-size florets
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
1/8 teaspoon ground black pepper
2 cups Brussels sprouts, shaved thin
1 (5-ounce) bag arugula
Vinaigrette
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
Instructions
Roast the cauliflower. Heat the oven to 425°F. In a shallow roasting pan, toss the cauliflower with the 2 tablespoons of olive oil, 1/4 teaspoon of the salt and the pepper. Roast uncovered for 25 to 30 minutes, tossing now and then, until browned in spots and tender. Let it cool.
Shave the sprouts. Slice the Brussels sprouts very thin on a mandoline, using the hand guard, or with a sharp knife. Put them in a large bowl with the arugula.
Make the dressing. In a small bowl, whisk the vinegar, mustard and the remaining 1/4 teaspoon of salt. Whisk in the 1/4 cup of olive oil until combined. Taste and adjust the seasoning.
Toss and serve. Add the cooled cauliflower to the bowl, pour on the dressing, toss and serve.
Nutrition per serving (estimated)
250Calories
13 gCarbohydrates
5 gFiber
7 gNet carbs
5 gProtein
21 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
