Shredded Brussels sprouts and arugula salad with honey mustard dressing

Course Lunch
Servings 2 person
Calories 475 kcal

Ingredients
  

  • 1/2 pound Brussels sprouts
  • 3 ounces baby arugula
  • 1/2 cup pecan pieces
  • 1/4 cup dried cherries or cranberries chopped
  • 2 ounces goat cheese crumbled
  • 4 tbs Newman’s Own Lighten Up Honey Mustard Dressing

Instructions
 

  • Prepare the sprouts. Cut off the stalk ends. Carefully shred the sprouts with a knife by thinly slicing them crosswise. Finally, you can roughly chop them. (If you have a food processor, you can easily shred them with the slicing disk.
  • Place the arugula and shredded sprouts in a large bowl and set aside.
  • Toast the pecan pieces in a large pan over medium heat, stirring frequently, until fragrant and beginning to toast, about 4 – 6 minutes.
  • Add the chopped cherries, goat cheese, and toasted pecans to the bowl.
  • Split the salad into 2 servings.
  • When ready to eat, toss each salad with 2 tbs dressing. (Once dressed, the salad will keep well in the refrigerator, covered, for about two days. To keep it fresh longer (for 4-5 days), store the salad dressing separately and toss individual salads with dressing in the morning before heading off for work or just before eating.
Keyword Vegetarian