Instead of the brisk fall days I had been hoping for, it was 80 degrees outside. So, instead of soup, I’m enjoying this substantial fall salad as my boots wait anxiously in my wardrobe. Everything will happen when it does!
Baby arugula, shredded Brussels sprouts, crumbled goat cheese, and toasted pecans are the main ingredients in this substantial salad. All of that was combined with my lighter honey-mustard dressing, which I like to refer to as salad dressing for the sun. The outcome is tart and delicious, crisp and energizing, and substantial.
Although Halloween hasn’t quite arrived, this salad would make a wonderful addition to your seasonal spread. Make it today for supper, pack it for lunches during the week, and serve it during the holidays! Below are some preparation hints, including quick methods to make this salad.
This dish was influenced by two of my favorite regional salads produced by Parkway and The Mixx, which included arugula and Brussels sprouts. Now if a craving comes, I can indulge in something comparable at home.
Please share your experience with this salad in the comments section. I always look forward to hearing from you.
Tips for Preparing Salad
How to thinly slice sprouts
Use a food processor’s slicing blade or carefully slice the Brussels sprouts by hand. In either case, you should first remove the leaves’ nubby ends and any that are discolored.
If you’re manually shredding them, begin by making thin slices on one side with the now-flat end up against the cutting board. As you approach the center, turn the sprout so that the larger flat side is downward and carry on slicing. After that, chop them up a little more to be safe.
In a rush?
One pound, or 16 ounces, of pre-shredded Brussels sprouts might be available at the grocery shop. The salad and dressing can be made ahead of time and combined just before serving.
preheat your nuts
Pecans that have recently been toasted are far superior. They provide your salad with delicious fresh, savory, toasted, and crispy notes. You run the danger of bringing home stale nuts if you purchase pre-roasted nuts. Tragic!
the dressing; prepare
The salad dressing for the sunday can be prepared in advance. You can whisk it together, or you can choose not to. You’ll have approximately 1/2 cup excess dressing, but I don’t think it will be a problem for you to finish it! There are several applications for it listed in the recipe post.
- Brussels sprouts, 1 pound
- baby arugula, 5 to 6 ounces
- 1 14 cups halves or chunks of pecans
- 4 ounces of crumbled goat cheese and 1/2 cup of chopped dried cranberries or cherries
- 2/3 batch of sunny salad dressing
- First, trim the nubby ends and throw away any outside leaves that are discolored before preparing the Brussels sprouts. The sprouts should next be hand-shredded with a sharp knife, then severely chopped for good measure. Or use the slicing disk on your food processor to shred them. In a sizable serving bowl, mix the shredded Brussels sprouts and arugula.
- In a large skillet over medium heat, roast the nuts, stirring frequently, for 4 to 6 minutes, or until aromatic and beginning to toast on the sides. If using, move the pecan halves to a chopping board and chop them before putting them in the bowl.
- Goat cheese and chopped cherries should be added to the bowl. Drizzle around two-thirds of it on the salad if you’re going to serve it right away. Gently blend by tossing. You might want to add a little bit more, but that’s something I’ll let you decide.
- Once dressed, this salad keeps well for about two days in the refrigerator, covered. Just before serving, mix each salad with the dressing you’ve stored separately for longer shelf life (the salad will keep for about 5 days that way).
This recipe was influenced by the salads served at Parkway and The Mixx in Kansas City.
MAKE IT VEGAN OR DAIRY FREE: Although I haven’t tried it, I think my creamy tahini dressing would be fantastic on this salad. Don’t eat the goat cheese.
REMOVE THE NUTS: Swap out the pecans for toasted pepitas or sunflower seeds.