Warm Spinach Salad with Brussels Sprouts, Feta and Toasted Pistachios
 
 
Author:
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil
  • 1 pound brussels sprouts, trimmed, cored and thinly sliced
  • 2 cups spinach
  • ½ cup pistachios, toasted
  • ½ cup dried cranberries
  • ½ cup crumbled feta
  • Dressing:
  • ¼ cup white-wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • ½ cup olive oil
  • salt and ground pepper
Instructions
  1. Prepare brussels sprouts.
  2. Heat olive oil in a large skillet over medium heat and add cut brussels sprouts. Lightly sauté until soft, about 8 minutes. Turn off heat and put brussels sprouts in a medium bowl. Add spinach and toss well. Cover bowl with clean dish cloth to wilt the spinach leaves a little.
  3. Meanwhile, toast the pistachios in a skillet over medium-low heat until lightly toasted, about 4-5 minutes. Keep a close watch on them as they can burn easily. Remove and let cool.
  4. Remove dish towel and add cranberries, feta and cooled pistachios to salad.
  5. Place all ingredients for the dressing in a jar with a tight fitting lid and shake vigorously.
  6. Toss salad with desired amount of dressing. Serve warm or room temperature.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2019/01/29/warm-spinach-salad-brussels-sprouts-feta-toasted-pistachios/