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
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    300 Cals (est.)
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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

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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!

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