I have to admit, I like to throw in roasted Brussels sprouts into just about any salad concoction I can come up. They get really nice and caramelized when you roast them which makes them really sweet to eat. Simply tossed into a fresh salad based on what you might have on hand is a good way to add some heartiness to it, as well as lots of flavor.
3-4 Brussels sprouts, ends trimmed and outer leaves removed, thinly sliced
1 small shallot, thinly sliced
2-3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
2 teaspoons pomegranate champagne vinegar
1 teaspoon Dijon mustard
1/2 cup baby arugula
2 tablespoon pomegranate seeds (about 1/4 pomegranate)
2 tablespoons goat cheese, crumbled
1. Preheat oven to 425°F. Place Brussels sprouts and shallot on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Gently toss to coat. Roast for about 10-15 minutes, until just softened and lightly browned. Set aside to cool slightly.
2. In a small bowl, whisk together pomegranate vinegar, mustard and sugar. Season with salt and pepper. Slowly whisk in remaining 1-2 tablespoons olive oil to emulsify. Set aside.
3. In a medium bowl, add arugula and gently toss with enough vinaigrette to coat. Transfer to a serving bowl and top with Brussels sprouts and shallots, pomegranate seeds and goat cheese. Drizzle with additional vinaigrette and serve.