Brussels Sprout Salad featuring Roth Grand Cru Cheese

Brussels Sprout Salad

featuring Roth Grand Cru Cheese

15 MIN
$13.99 2 Servings
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From the Test Kitchen

This hearty winter salad features brussels sprouts—thinly sliced and quickly sautéed—tossed with arugula, sweet apple, and a tangy dijon vinaigrette. You'll top it all off with almonds, dried cherries, and shavings of rich, nutty grand cru cheese.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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Nutrition Label
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fresh
ingredients
Brussels Sprout Salad featuring Roth Grand Cru Cheese
Title
  • ½ lb Brussels Sprouts
  • 1 Apple
  • 2 oz Arugula
  • 2 oz Grand Cru® Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 3 Tbsps Dried Tart Cherries
  • 1 Tbsp White Balsamic Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2 tsps Honey
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts, then thinly slice. Quarter, core, and thinly slice the apple. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces. In a large bowl, whisk together the mustard, vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

2 Cook the brussels sprouts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat and allow to cool slightly.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, cooked brussels sprouts, and sliced apple. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the shaved grand cru, cherries, and almonds. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts, then thinly slice. Quarter, core, and thinly slice the apple. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces. In a large bowl, whisk together the mustard, vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

2 Cook the brussels sprouts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced brussels sprouts; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat and allow to cool slightly.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, cooked brussels sprouts, and sliced apple. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the shaved grand cru, cherries, and almonds. Enjoy!

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