• 1 lb Brussels sprouts (about 6 cups shredded)
  • ½ cup roasted pistachios, unsalted
  • ½ cup dried cranberries, unsweetened
  • 2 pears, chopped
  • ¼ cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 lemon
  • Black pepper, to taste
  1. To prep the Brussels sprouts, wash them well, then slice off the ends and remove stray leaves. Slice the Brussels sprouts thinly, or pulse a few times in a food processor.
  2. Add the sprouts to a large bowl and add the pistachios, cranberries, and pears. Toss well.
  3. In a small bowl, whisk the olive oil, apple cider vinegar, lemon juice and black pepper until combined. Pour the dressing over the top of the salad, and toss again.
  4. Season with more black pepper and serve.