Arugula, Apple & Brussels Sprouts Salad with Lemon Shallot Vinaigrette
Author: 
Recipe type: Salad
Serves: 4
 
I first discovered this recipe last summer when I was pretty much living on salads. The original recipe was on Epicurious and featured a combo of Brussels sprouts and kale. I've changed it up quite a bit over these past few months, so I consider this new version my own. To turn this into a complete meal, top with your favorite protein: hard-boiled eggs, shrimp, salmon, chicken, grilled steak.
Ingredients
  • ¼ to ⅓ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Drizzle honey or maple syrup
  • 1 tablespoon minced shallot
  • ⅛ teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • One 5-ounce bag baby arugula
  • 2 cups Brussels sprouts, trimmed, outer leaves removed, cut in half lengthwise, and thinly sliced with a knife
  • 1 small apple, thinly sliced or cut into ½-inch dice
  • A generous handful of fresh parsley leaves
  • ¼ cup shredded Parmesan cheese
  • ¼ to ⅓ cup lightly toasted almonds or pecan pieces
Instructions
  1. Combine the olive oil, lemon juice, Dijon mustard, shallot, ⅛ teaspoon salt, and a pinch of pepper to taste in a small bowl or Mason jar. Stir or shake to blend; set aside to let flavors mellow and meld.
  2. Combine the arugula, Brussels sprouts, apple, parsley and Parmesan in a large bowl.
  3. Season dressing to taste with additional salt and pepper. {Other flavor enhancers: a drizzle of Balsamic vinegar.} Drizzle over the salad and toss. Use as much of the dressing as you choose and store any extra in the fridge. Garnish with the almonds or pecans.
Recipe by Lizs Healthy Table at https://liz.afones.com/2018/04/17/arugula-apple-brussels-sprouts-salad-lemon-shallot-vinaigrette/