Arugula Salad with Roasted Brussels Sprouts
To make the citrus dressing, add your apple cider vinegar, orange juice, olive oil, and black pepper to a container with a tight-sealing lid.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Airtight container
- Serving bowl
Ingredients
- 1⁄2 cup fresh squeezed orange juice
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1⁄4 tsp black pepper
- Candied pecans, to taste
- 5 oz baby arugula
- 1⁄4 cup dried cranberries
- 2 cups Brussels sprouts
- 2 Tbsp olive oil
- 1⁄2 tsp sea salt
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