I’ve been wishing for crisp fall days and getting 80-degree weather instead. So, my boots are waiting patiently in my closet, and I’m enjoying this hearty fall salad instead of soup. All in due time!

This large salad is made with baby arugula, shredded Brussels sprouts, crumbled goat cheese, and toasted pecans. I tossed all of that with my healthier honey-mustard dressing, which I like to call sunshine salad dressing. The end result is tangy and irresistible, crisp and refreshing, and quite filling.

This recipe was inspired by two of my favorite local salads featuring Brussels sprouts and arugula, made by Parkway and The Mixx. Now I can enjoy something similar at home whenever the craving strikes.

I know that we haven’t crossed the Halloween threshold yet, but—this salad would be a great contender for your holiday table. Make it for dinner tonight, pack it for weekday lunches, and serve it up on the holidays!

Continue to the recipe...

The post Shredded Brussels Sprouts & Arugula Salad with Sunshine Dressing appeared first on Cookie and Kate.