This Brussels Sprouts with Arugula and Walnuts Salad is a warm, hearty dish that balances sweet, earthy, and peppery flavors. Tender Brussels sprouts are simmered in apple juice for a subtle sweetness, paired with caramelized butternut squash (or pumpkin), and tossed with a tangy vinaigrette. Fresh arugula adds a peppery bite, while toasted walnuts provide a nutty crunch. It’s a vibrant, nutrient-packed salad that works beautifully as a side dish or a light main course.
INGREDIENTS:
1 lb. Brussels sprouts, trimmed
2 cups apple juice
1 cup water
1-1/2 cups cubed butternut squash or pumpkin
1 cup young tender arugula (rocket) leaves
1/2 cup chopped walnuts, toasted
1/2 cup vinaigrette salad dressing (see below)
METHOD:
In a medium saucepan, combine the Brussels sprouts, apple juice, and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until the sprouts are tender but still firm at the base, about 12–15 minutes. Drain well and let cool slightly.
While the sprouts are cooking, preheat the oven to 350°F (175°C). Place the cubed butternut squash or pumpkin on a baking sheet and roast for 25–30 minutes, or until tender when pierced with a fork. Set aside.
Once cooled enough to handle, cut the Brussels sprouts lengthwise into thin slices.
In a large bowl, gently combine the roasted squash and sliced Brussels sprouts. Drizzle with vinaigrette and toss to coat evenly.
Divide the arugula among four serving plates. Spoon the warm vegetable mixture over the greens and sprinkle with toasted walnuts.
Enjoy immediately while the vegetables are still warm.
APPLE CIDER VINAIGRETTE
This vinaigrette brings just the right mix of tang, sweetness, and richness—tying together the earthy squash, the gentle sweetness of the Brussels sprouts, and the peppery arugula.
INGREDIENTS:
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup (for balance)
1 small garlic clove, finely minced (optional)
Salt and freshly ground black pepper, to taste
METHOD:
In a small bowl or jar, whisk together the vinegar, mustard, honey (or maple syrup), and garlic (if using).
Slowly drizzle in the olive oil while whisking until emulsified.
Season with salt and pepper to taste.
YIELD: Makes 4 servings.
