For the past few weeks I have been on a little bit of a brussels sprout kick. I purchased a huge bag at Costco and had fun coming up with different ways to enjoy them. This salad was one of my favorites! I like the softer crunch that the brussels give it. And with those toppings can you go wrong? I don’t think so.
Do as I say and not as I do, buy your pistachios shelled. Those things are a pain to shell when you just want to eat your salad.
I made this up for lunch for the husband and I and it really was quite filling and a lot of salad. This would easily feed four as a side salad. I wanted to bring it to Thanksgiving as our salad, but I had a hard enough time getting some people to eat Cauliflower Au Gratin 🙂
- 1½ cups whole brussels sprouts
- ¼ cup dried cranberries
- ¼ cup pistachios
- ¼ cup gorganzola
- juice of 1 lime
- ⅛ teaspoon Italian herbs
- ¼ teaspoon Dijon mustard
- ⅛ teaspoon minced garlic
- salt and pepper
- 2 tablespoons olive oil
- With a mandolin or food processor thinly slice the brussels sprouts, pull the slices apart in a large bowl. Top with cranberries, pistachios, and gorganzola.
- In a small bowl whisk together lime juice, herbs, mustard, garlic, and a little bit of salt and pepper. Slowly drizzle in olive oil and whisk until combined. Pour over salad and toss to combine.
Approx cost per serving: $1.43