Whoever decided that fresh, vibrant salads are reserved for summertime?
Unfortunately, someone did. But I have a salad (meal actually) that proves that winter produce is perfect for a big, bright, satisfying salad.
Enter, brussel sprouts. And oranges. And arugula. Okay, maybe arugula isn’t really a winter green, but I find that I can find it, and that it tastes wonderful all year.
But back to this brussel sprout and citrus combination. It’s divine. The magic happens when you roast the brussel sprouts, which turns these bitter little cabbages into a sweet treat – no lie. Tender throughout while the outer leaves turn slightly crispy for caramelizing. Yum! And when you add a sweet, yet acidic fruit like oranges when they’re in peak season, and peppery arugula – we’ve got a winner!
This recipe is fast, easy, healthy, and filling, so make it, and then make it again. What I mean is, you’re going to have a new stand-by meal for the gloomy days between December and April. You are so very welcome.
Brussel Sprout, Orange, and Arugula Salad
12 oz. brussel sprouts, trimmed and halved
1 tbsp walnut oil
2 oranges, peeled and diced, reserving any leftover juice
6 oz. baby arugula
3 tbsp chopped walnuts
Additional walnut oil or extra-virgin olive oil
1-2 tsp raw honey or balsamic vinegar (optional)
Toss brussel sprouts in walnut oil and season generously with salt and pepper. Roast brussel sprouts in a flat layer on a sheet pan (or other shallow pan) in a 350 degree oven, tossing occasionally, until the outer leaves caramelize and sprouts are tender. Transfer to large bowl and gentle toss with orange, arugula, walnuts, and honey or vinegar if using. Divide between 3 large plates, and drizzle with more oil.