I’m so proud of my mom. My relatives recently had a bbq and she wanted to bring a special dish, so she decided on the brussel sprout salad I had already posted in my column last year. Great choice. Everyone at the bbq LOVED it and there was nothing left. I mean, who doesn’t love roasted brussels sprouts?

The saltiness and sweetness from the brussel sprouts paired with the tang from the balsamic vinaigrette and the sweet green grapes all taste so perfectly together. I do not know who originally came up with this salad, but she/he/they need an award.

To make brussel sprout salad, you will need

- 1 pound of brussel sprouts, ends trimmed and sliced into halves

- 2 tablespoons olive oil

- kosher salt and black pepper

- 5 big handfuls baby arugula (5-6 cups)

- 1 fuji or gala apple diced

- 1 cup green seedless grapes sliced in half

- 1/2 cup crumbled feta cheese

- 1/2 cup Newmans Own balsamic vinaigrette

Begin by preheating the oven to 400 degrees F, and line a baking sheet with foil for easy cleanup. Next, add brussel sprouts to the prepared baking sheet and drizzle with olive oil, salt and pepper. Toss everything together and roast the brussel sprouts until tender, 30-35 minutes. I like to wait till they have cooled to add in the arugala so it does not wilt.

After cooling, add the arugula, apples, grapes, and feta to a large salad bowl. Add roasted brussel sprouts and toss everything together. Making sure everything is cooled, add the vinaigrette to avoid the dish becoming soggy.

I know the idea of fruit in a savory salad does not always sit well with some people but, once you try this dish, I have a feeling it will make you a believer. This is one you’ll want to cut out and save.