1 lb Brussels sprouts, quartered

1/2 tsp garlic powder

Salt and pepper

1 tbsp olive oil

4-5 cups arugula

1 apple, chopped

1/2 cup dried cherries

Parmesan cheese (optional)

Vinaigrette Dressing

3/4 cup olive oil

1/3 cup balsamic vinegar

1 tbsp Dijon mustard

1 green onion, minced

Salt and pepper to taste

 

Preheat oven to 400 degrees F. Line a baking sheet with foil. In a large bowl, toss the sprouts with oil, garlic, salt, and pepper. Spread evenly on sheet and roast until tender, about 30-35 minutes. Cool slightly.

Clean the bowl, fill with greens and fruit, and toss. In a jar, combine the vinaigrette ingredients and shake. Add the sprouts to the salad. Drizzle with the dressing or serve with dressing on the side. Sprinkle with cheese right before serving. //