Lisa Corrado of Lisa Corrado Nutrition is all about keeping busy people healthier. This bright green and crunchy salad with a yummy dressing, pairs beautifully with roasted salmon. And it’s a nutritional powerhouse so you can feel very virtuous while enjoying a delicious meal. Perfect for ‘back-to-school’ mothers luncheons!
It’s So Easy Being Green Salad
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
Roasted Lemon Vinaigrette
Makes between ¼ – ½ cup, depending upon lemon size.
2 – 3 large lemons
1 teaspoon plus 3 tablespoons extra virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
Preheat oven to 400º. Halve the lemons crosswise and remove the seeds. Place lemons in a glass baking dish and drizzle with 1 teaspoon of olive oil. Turn cut-side down and roast until tender and slightly golden, about 25 – 45 minutes depending upon the size of the lemons. Let cool. Squeeze the juice and the pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Add the remaining 3 tablespoons of olive oil slowly, whisking constantly until combined.
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 download the printable Easy Being Green Salad PDF.