November 21st, 2024
Recipes
Pistachio and Apple Salad with Shallot Vinaigrette
Valentina P
- Difficulty
•
- Time 25"
This Pistachio and Apple Salad is a must for fall. Crisp apple slices, greens, shredded brussel sprouts, and pistachios all tossed in a delicious homemade shallot vinaigrette.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 4 ounces spring mix (or chopped leafy red lettuce)
- 6 whole brussel sprouts
- 1/2 cup salted pistachios, shelled
- 1 sweet-tart apple (such as honeycrisp or pink lady) For the Shallot Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- salt and black pepper, to taste
Instructions
- Step 1: Heat the olive oil in a small frying pan over medium heat. Add the finely chopped shallot and sauté, stirring often, for 3 to 5 minutes. The shallot should be soft and golden. If the shallot is browning too quickly, turn down the heat.
- Step 2: Stir together the shallot oil, honey, red wine vinegar, mustard, salt, and pepper in a small bowl or jar until smooth. For a creamier dressing option, you can blend the dressing in a small blender. Set aside.
- Step 3: Slice the apple and brussel sprouts as thinly as possible with a sharp knife. Combine the spring mix, sliced sprouts, and apple in a mixing bowl.
- Step 4: Toast the shelled pistachios in a dry frying pan over medium heat, about 3 minutes. Shake the pan to avoid burning. Once toasted, add the warm pistachios to the mixing bowl.
- Serve: Drizzle some of the Shallot Vinaigrette over the salad and toss to combine. Enjoy with extra vinaigrette on the side.
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What you should eat next
Pistachio and Apple Salad with Shallot Vinaigrette
PT25M 4 ounces spring mix (or chopped leafy red lettuce) 6 whole brussel sprouts 1/2 cup salted pistachios, shelled 1 sweet-tart apple (such as honeycrisp or pink lady) 6 tablespoons extra-virgin olive oil 1 shallot, finely chopped 1 tablespoon honey (or maple syrup) 1 tablespoon red wine vinegar 2 teaspoons dijon mustard salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
