Warm Brussle Sprout Salad

 

Ingredients:

• 1 &1/4 lbs. brussel sprouts, halved and then thinly sliced
• 1/2 yellow onion, diced
• Olive oil (or any cooking oil/fat)
• Salt
• Pepper
• 1/2 cup pistachios, shelled and rough chopped
• Seeds from 1/2 a pomegranate 
• 1 lemon, zested and then juice squeezed
• Red pepper flakes
• Crumbled Feta

*optional ingredients: dried cranberries instead of pomegranates and shaved Parmesan in addition to the feta

RECIPE: 

1. Slice the Brussel sprouts in half and then thinly slice each half. Place in a bowl. 
2. Heat a large sauté pan on medium low heat.
3. Add cooking oil to the pan and sauté the onion. Sprinkle with salt and pepper. 
4. Chop the pistachios
5. When the onions become translucent, add in the Brussel sprouts. 
6. Sauté for just a bit, enough to be warmed. You want the Brussel sprouts to stay bright green. Stir frequently so all the leaves become warm (5 minutes tops)
7. Add in the pistachios. Cook for 1 more minute. 
8. Remove from heat and add in the rest of the ingredients. Sprinkle in as much red pepper flakes as you’d like, but a little goes a long way. 
9. You can eat straight away or cover with foil and keep warm until ready to eat. We also made this the night before and reheated it but it looses a bit of the green color.