Shaved Brussel Sprout Salad with Pumpkin Spice Vinaigrette
Published
As the air cools and the leaves turn shades of gold, it’s the perfect time to embrace the flavors of fall. This Shaved Brussels Sprouts & Arugula Salad, captures the essence of the season with a warm blend of spices and the crunch of toasted pumpkin seeds. Whether you’re enjoying a cozy dinner at home or looking for a quick and nutritious lunch, this autumn-inspired recipe comes together in just 20 minutes and serves up a delightful mix of seasonal flavors.
Ingredients
For the dressing:
1/4 cup extra virgin olive oil
1/8 cup white balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon fresh tarragon, chopped
1 clove garlic, finely minced
1/4 teaspoon cinnamon, ground 1/8 teaspoon ginger, ground
1/8 teaspoon nutmeg, ground 1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
For salad:
1-pound fresh brussels sprouts, “shaved” (cut into very thin slices)
4 cups arugula
1⁄2 cup pumpkin seeds, toasted
1/4 cup dried cranberries (optional)
Directions
Combine all ingredients for dressing in a bowl and whisk until emulsified. Keep refrigerated until ready to use.
Add all ingredients for salad to a large bowl and drizzle with the dressing.
Time: 20 minutes
Serves: 4 -6
Yield: 4 servings
Fernanda Brusamolin, Ed.D.,MS, CHWC, CN is the Executive Director of Online Programs at Bastyr University.
