Burnt Brussels and Pistachio Salad With Homemade Dressing

  • 1 lb of purple brussel sprouts (regular are fine as well)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups fresh arugula
  • 2 tbsp of pistachios (de-shelled) I get an entire bag of these at Trader Joes
  • 2 tbsp freshly grated parmesan cheese
  • 2 tbsp freshly grated asiago cheese


  • 1 tbsp honey
  • 1 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp of salt

Preheat the oven to 400 degrees.

Cut about 1/5 of an inch off of the top of each brussel sprout. Discard along with the skins that may fall off during this process.

Lay the brussel sprouts on a large baking sheet.

Drizzle with 2 tbsp of olive oil, salt and pepper.

Use tongs or your hands to make sure all brussels are coated evenly.

Pop into the oven for 35 minutes, shaking the pan halfway to ensure all sides of the brussel sprouts get crisped. Remove from the oven and let cool for 10 minutes.

Dressing (double or triple if you’re making more than 1 serving): Whisk the dressing ingredients until honey is dissolved completely.

In a large bowl, add arugula, cooled brussel sprouts, pistachios and 2 tbsp of freshly grated parmesan cheese. Add the dressing and toss to coat all of the salad. Top with freshly grated asiago cheese. Enjoy!

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