brussels-sproutsThis week we are sharing a super healthy and light summertime salad from Lisa Corrado Nutrition. Bright green and crunchy with a yummy dressing, this pairs beautifully with roasted salmon. And it’s a nutritional powerhouse, so you can feel very virtuous while enjoying a delicious meal!
It’s So Easy Being Green Salad
Serves 4
1½ pounds Brussels sprouts, trimmed and cut in half
olive oil spray
salt & pepper
1 teaspoon dried thyme
2 cups arugula
⅓ cup chopped pistachios
½ cup Roasted Lemon Vinaigrette (click here for recipe)
Preheat oven to 400°.
Spread Brussels sprouts in an even layer on a cookie sheet (use more than one sheet if needed). Spray with olive oil cooking spray, then sprinkle with a little salt & pepper and dried thyme. Toss to coat evenly.
Roast sprouts until softened, about 20 – 30 minutes. stirring them with tongs every 15 minutes and checking for doneness. Allow to cool to room temperature.
Meanwhile, heat a small sauté pan over medium heat and toast chopped pistachios until lightly browned and fragrant, about 6 – 8 minutes. Stir frequently and watch for burning.
Toss the roasted Brussels sprouts with the arugula and lemon vinaigrette. Sprinkle with toasted pistachios.
Click here to view the recipe on Lisa’s blog.

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