Brussels Sprouts Salad with Pistachios and Shaved Parmesan Cheese

Brussels Sprouts that neglected and shy little bulbs have become trendy - the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing - never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette. 

Brussels Sprouts Salad with Pistachios and  Shaved Parmesan Cheese

4 cups thinly sliced Brussels Sprouts

2 Granny Smith Apples, chopped

1/2 cup chopped unsalted pistachios

1/4 cup shaved Parmesan Cheese

Lemon Vinaigrette

3  tablespoons fresh lemon juice

1/4 cup white balsamic vinegar

2 teaspoon Dijon mustard

1 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon sea salt

1/4 teaspoon fresh grounded black pepper

1/2 cup olive oil

Combine Brussels Sprouts, apples, pistachios in a bowl. Toss with lemon vinaigrette.(If you prefer you can serve vinaigrette on the side). I like mu salad lightly dressed so I use about half of the vinaigrette. Refrigerate the remaining vinaigrette for up to two weeks. Top with shaved Parmesan cheese.

Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.


Enjoy!