Roasted Brussels Sprout Salad with Arugula & Creamy Feta Dressing

Roasted Brussels Sprout Salad

with Arugula & Creamy Feta Dressing

25 MIN
$12.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Here, za'atar-roasted brussels sprouts are tossed with arugula, red peppers, walnuts, and raisins—all coated with a dressing of creamy mashed feta mixed with honey, sherry vinegar, olive oil, and chives.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roasted Brussels Sprout Salad with Arugula & Creamy Feta Dressing
Title
  • 2 oz Arugula
  • 1½ oz Feta Cheese
  • 1 Tbsp Sherry Vinegar
  • 1 bunch Chives
  • ¼ cup Roasted Walnuts
  • 2 tsps Honey
  • ½ lb Brussels Sprouts
  • 1½ Tbsps Golden Raisins
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
step-by-step
instructions
1 Prepare & roast the brussels sprouts

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems ends of the brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the peppers. Roughly chop the walnuts. Thinly slice the chives. In a large bowl, combine the cheese (crumbling before adding), honey (kneading the packet before opening), vinegar, sliced chives, and a drizzle of olive oil; using a fork, mash until the cheese is smooth and combined. Season with salt and pepper.

3 Make the salad & serve your dish

To the bowl of feta dressing, add the arugula, raisins, chopped peppers, and roasted brussels sprouts. Toss to coat; taste, then season with salt and pepper if desired. Serve the salad topped with the chopped walnuts. Enjoy!

Tips from Home Chefs

Roasted Brussels Sprout Salad

1 Prepare & roast the brussels sprouts

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stems ends of the brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the peppers. Roughly chop the walnuts. Thinly slice the chives. In a large bowl, combine the cheese (crumbling before adding), honey (kneading the packet before opening), vinegar, sliced chives, and a drizzle of olive oil; using a fork, mash until the cheese is smooth and combined. Season with salt and pepper.

3 Make the salad & serve your dish

To the bowl of feta dressing, add the arugula, raisins, chopped peppers, and roasted brussels sprouts. Toss to coat; taste, then season with salt and pepper if desired. Serve the salad topped with the chopped walnuts. Enjoy!

Browse Steps
1 of 3