Pistachio and Apple Salad with Shallot Vinaigrette - Bravabod
Recipes

Pistachio and Apple Salad with Shallot Vinaigrette

Valentina

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

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Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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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:

4 Servings

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Takes 1 min