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. //
