Directions
- 1Preheat the oven to 425°F (230°C).
- 2In a large bowl, combine the shaved Brussels sprouts and diced sweet potato.
- 3Add 4 tbsp olive oil, 1 tbsp hot honey, 1 tsp thyme, 1 tsp flaky sea salt, 2 tsp red pepper flakes, and 1 tsp black pepper to the Brussels sprouts and sweet potato.
- 4Mix to combine the ingredients for the Brussels sprouts and sweet potato.
- 5Spread the mixture on a baking sheet and roast for 25-30 minutes, checking to prevent burning.
- 6Sauté the hot Italian sausage in a skillet over medium heat until cooked through.
- 7In a large bowl, combine the arugula, cooked sausage, roasted Brussels sprouts, sweet potato, sliced red onion, chopped pears, pepitas, and dried cranberries.
- 8Drizzle with the dressing and toss to combine all salad ingredients.
- 9Serve warm.
Ingredients
- 5 oz baby arugula
- 1 lb hot Italian pork sausage
- 4 cups shaved Brussels sprouts
- 3 cups diced sweet potato
- 0.5 cup sliced red onion
- 1 cup chopped pear
- 4 tbsp olive oil
- 1 tbsp hot honey
- 1 tsp dried thyme
- 2 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 0.33 cup roasted and salted pepitas
- 0.33 cup dried cranberries
- 1 cup olive oil
- 2 tbsp hot honey
- 4 minced garlic cloves
- 0.5 tbsp flaky sea salt
- 0.5 tbsp red pepper flakes
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
Equipment
large bowlbaking sheetskillet
Tips
- You may not need all of this dressing but making a large batch and using it throughout the week is recommended.
- Keep checking the Brussels sprouts to make sure they aren’t burning while roasting.
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