Arugula Salad with Sunshine Dressing Recipe

To prepare the Brussels sprouts, first cut off the nubby ends and discard any discolored outer leaves. Then, carefully shred the sprouts with a sharp knife by hand, then roughly chop them for good measure.

An alternative method is to shred them in a food processor using the slicing disk. Place the arugula and shredded Brussels in a large serving bowl and set it aside.

Toast the pecans in a large skillet over medium heat, stirring often until they’re fragrant and starting to toast on the edges, for about 4 to 6 minutes.

If using pecan halves, transfer them to a cutting board and chop them before adding them to the bowl.

Add the chopped cherries and goat cheese to the bowl. Toss gently to combine.

Once dressed, this salad will keep well in the refrigerator, covered for about two days.