Pistachios: Your 2015 Salad Upgrade

Confession: I do not like salad. I don’t like shopping for the greens or prepping the ingredients, and I almost never order it in a restaurant. Now you can imagine, as a woman of a “certain age” and a mom of three, how this fills me with major mom-shame. I should like salad. I should like salad. I should like salad. But I just don’t.

But, if it wins me back any points, I DO like vegetables. Especially when they’re roasted or sauteed — and even better when tossed with lots of good add-ins, like this Brussels Sprouts and Pistachio Salad.

Pistachio Salad

I was geeked-out excited to see pistachios on the list of food trends for 2015. They are my very favorite nut and I love them in both sweet and savory dishes. And talk about healthy! Pistachios are an excellent source of antioxidants, healthy fats, protein, fiber, vitamins, and minerals (including potassium, magnesium, and more).

This salad has it all, including easy (and fast!) prep, and that perfect combination of sweet-salty-crunchy that makes any dish sublime … even a salad.

brussels sprouts and pistachio salad

Note: this recipe gets extra points for being super adaptable too. Feel free to swap out the shallot for a small, thinly sliced leek, the cherries for any dried fruit you like, or the lemon juice for a splash of balsamic.


Brussels Sprouts and Pistachio Salad

adapted from Cookin’ Canuck

Makes: 4-6 servings

1 tablespoon EVOO
1 small shallot, finely chopped
1 pound Brussels sprouts, halved lengthwise and thinly sliced
1/2 cup shelled pistachios
1/3 cup dried cherries
1/2 large lemon
freshly ground black pepper, to taste
1/3 cup grated Parmesan cheese

1. Heat a large skillet over medium heat. Heat olive oil until hot but not smoking. Saute shallot until softened, 2-3 minutes.
2. Add Brussels sprouts to the pan and cook, stirring, until crisp-tender (about 5 minutes).
3. Remove pan from heat and cool slightly. Stir in pistachios and cherries. Squeeze lemon over all, stir to combine, and season to taste with black pepper.
4. Mix in half the grated cheese. Serve, passing remaining cheese separately.
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