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Shaved Brussels Sprout salad with Pistachio, Cranberries, and Beets

More Than Spicy

Recipe by:


1/2 cup Setton Farms Garlic Onion Seasoned Pistachio Kernels
2 cups steamed brussels sprout
1/2 cup carrot matchsticks
1 red cooked beet (sliced)
1/4 cup dried cranberries
1/4 pomegranate seeds
1/4 cup chopped cilantro
1 tbsp. EVOO
1 lime (juice and zest)
1 tsp. honey
1/2 tsp. salt


1) For the dressing, whisk together chopped pistachio kernels, olive oil, lime juice, honey, salt, and chopped cilantro. Adjust to taste and set aside.
2) For the salad, slice finely brussels sprout, add to a bowl and toss with cranberries, carrots and pomegranate.
3) Add the dressing and plate over the sliced beets, garnish with lime zest.

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