Balsamic Shallot Brussel Sprout Salad
1 jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
1 pound Brussels sprouts, ends trimmed and sliced into quarters
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
5 big handfuls baby arugula (5 to 6 cups)
1 Fuji or Gala apple, diced
1 cup red seedless grapes, sliced in half
1/2 cup crumbled feta cheese
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.
Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Toss with about 1/2 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread and then toss everything together. Serve chilled!