Roasted Brussel Sprouts Fall “Garbage” Salad

Brussel sprouts have been my favorite vegetable since I was 6. I know, weird. But really, when they’re cooked right, these little bunches of cabbagey cuteness are downright delicious. And really, really good for you.  So, I tend to always have them in my fridge. Which is how they wound up in my Fall “Garbage” Salad.

The “Garbage” Salad is basically my way to clean out the fridge, and re-brand leftovers into something new and delicious. This one is nice for fall because of the colors and the cozy warmth of the roasted roasted brussel sprouts. Serve it with the World’s Best Salad Dressing, and a protein et voilá: Dinner is served.

Roasted Brussel Sprout Fall “Garbage” Salad
(serves 4-6)

1 basket or stalk of Brussel sprouts
2T Olive Oil
1 bag of baby Arugula (or spinach or lettuce)
Pomegranate Seeds
Feta (or Goat cheddar or Blue cheese)

Pre-heat your oven to 450. Meanwhile, trim the bottom off the brussel sprouts and any outer leaves that look brown or yellow. Cut them in half unless they’re really large, in which case, quarter them. Place them in a bowl and toss with 2T olive oil, salt and pepper. Spread them out on a cookie sheet and roast in the oven for about 20 minutes. At the 10 minute mark, toss the brussel sprouts around with some tongs so that they get browned on all sides. Once done, remove them from the oven. You can make these days ahead of time if you want and refrigerate. Just reheat them before using in the salad.

Place your bag of arugula (I buy the organic arugula from Trader Joe’s or Whole Foods), spinach or lettuce into a salad bowl, top with your warm brussel sprouts, pomegranate seeds (Trader Joe’s sells packages of just the seeds), and about 1/2 cup of cheese, crumbled or grated depending on the cheese. If you are using blue cheese, add a little less since the flavor is stronger. Toss with the World’s Best Salad Dressing. Taste for salt, adding more if necessary, and serve.

If you want a great variation on this, substitute or add roasted butternut or acorn squash for the brussel sprouts.

* The key with salad is to NOT overdress it. So, start off with a little (about 2-3 T). Toss. Taste. And then add more in increments. You’ll find the balance that’s right for you, and soon, you’ll be eyeballing it like a pro.

Photo Credit: Siim Teller via Compfight cc