Crispy Brussels Sprouts & Arugula Salad

Prep Time: 5 minutes Cook Time: 20 minutes Total Cook Time: 25 minutes

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This is definitely a go to recipe of mine, whenever I get together with my family or friends this is the salad they ask me to make. Such a yummy recipe and it's so easy to put together.

1 pound Brussels Sprouts, sliced in half

1 large box Baby Arugula or Spring Mix

1 cup Parmesan, shredded

1 cup Pistachios, roughly chopped

1/2 cup Extra Virgin Olive Oil, plus 2 tablespoons to coat Brussels Sprouts

1/2 cup Champagne vinegar (or any clear vinegar)

1 teaspoon Onion powder

Maldon Salt

Pepper

HOW TO MAKE:

For the brussels sprouts:

Toss brussels sprouts in 2 tablespoons olive oil and season with salt. Bake at 375 F in the air fryer or oven (I air fried for convenience) for 20 minutes, shake basket halfway cooked through. Crack fresh pepper, toss and reserve.

For vinaigrette:

Whisk olive oil and vinegar, onion powder until fully combined, season to taste with salt and pepper.

For Salad Assembly:

Toss your Arugula, brussels sprouts, shredded parmesan, pistachios and coat with your vinaigrette. Serve immediately. Enjoy :)