Recipes | Side Dishes

Roasted Brussels Sprout Salad

with Frontera Parmesan Mashed Potato Seasoning

Keep brussels sprouts crunchy by thinly shredding and tossing them briefly in this flavorful sauce. Toasted walnuts add crunch. If desired, add dried cherries or cranberries for a touch of sweet.

Serves 4


½   cup chopped walnuts

1    pouch (4 oz) Red Fork Parmesan Mashed Potato Seasoning Sauce

12  ounces small brussels sprouts, ends trimmed, shredded or 1 pouch (10 ounces) shaved Brussels sprouts

Salt, cracked black pepper to taste

2   cups arugula leaves


  1. Heat walnuts in a 12-inch nonstick skillet over medium heat, stirring constantly, until toasted, about 1 minute.  Transfer to a plate.
  2. Add sauce to skillet. Heat to a simmer, stirring constantly, about 1 minute. Add brussels sprouts. Cook and stir to coat Brussel sprouts with sauce, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Divide the arugula among individual plates. Top with warm brussels sprout mixture. Sprinkle with walnuts. Serve immediately.