Brussels Sprout & Pistachio Salad

Tart cranberries, nutty parmesan & crisp sprouts. Yum!

Camille C.
Camille C.

6 minutes

Prep time

228 cal.

Per serving

Utensil

Peeler

recipe

Brussels sprouts (fresh)

Step 1

Trim & finely slice the Brussels sprouts.

Brussels sprouts (fresh)

Step 2

Place the sprouts in a colander & rinse them under running water. Drain thoroughly.

Cranberries (dried)
Pistachios (shelled, raw)

Step 3

Add the drained Brussels sprouts, dried cranberries & shelled pistachios to a large salad bowl.

Parmesan

Step 4

Using a veggie peeler, shave the parmesan over top.

Balsamic vinegar
Olive oil

Step 5

Add the vinegar & olive oil. Season with salt & pepper. Toss to combine. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy228 cal.
Fat14 g
Carbohydrates17 g
Protein10 g
Fiber4 g

On average, one serving of the recipe "Brussels Sprout & Pistachio Salad" contains 228 Energy, 14 g of Fat, 17 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.

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Brussels Sprout & Pistachio Salad
Very easy