Prep Time: 5 minutes Cook Time: 20 minutes Total Cook Time: 25 minutes
This is definitely a go to recipe of mine, whenever I get together with my family or friends this is the salad they ask me to make. Such a yummy recipe and it's so easy to put together.
1 pound Brussels Sprouts, sliced in half
1 large box Baby Arugula or Spring Mix
1 cup Parmesan, shredded
1 cup Pistachios, roughly chopped
1/2 cup Extra Virgin Olive Oil, plus 2 tablespoons to coat Brussels Sprouts
1/2 cup Champagne vinegar (or any clear vinegar)
1 teaspoon Onion powder
Maldon Salt
Pepper
HOW TO MAKE:
For the brussels sprouts:
Toss brussels sprouts in 2 tablespoons olive oil and season with salt. Bake at 375 F in the air fryer or oven (I air fried for convenience) for 20 minutes, shake basket halfway cooked through. Crack fresh pepper, toss and reserve.
For vinaigrette:
Whisk olive oil and vinegar, onion powder until fully combined, season to taste with salt and pepper.
For Salad Assembly:
Toss your Arugula, brussels sprouts, shredded parmesan, pistachios and coat with your vinaigrette. Serve immediately. Enjoy :)
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