Pistachio And Apple Salad With Shallot Vinaigrette Recipe

I couldn’t resist sharing my Apple Pistachio Salad that pairs sliced apples, shaved Brussels sprouts, lettuce and toasted pistachios with a creamy Dijon dressing and simple vegan, low-carb and paleo options.

I always get suspicious when a salad promises too much, but this Pistachio And Apple Salad With Shallot Vinaigrette earned my trust. Think Apple Pistachio Salad energy with a twist: shredded brussel sprouts give it a grassy crunch, while toasted pistachios add that nutty surprise you didn’t know you needed.

The idea of a Pistachio Salad Dressing flirting with bright apple notes kept me experimenting, and yeah I messed up the first batch, but then it clicked. It’s not just pretty, it’s one of those salads you keep stealing from the bowl, even at the end of the night.

Ingredients

• Shredded sprouts add fiber, crisp bite and a mild slightly bitter green flavor.
• Torn lettuces give volume, hydration, mild sweetness and soft contrasting texture.
• Thin apple slices bring juicy sweet tartness, fiber and a bright snap.
• Toasted pistachios add crunch, protein, healthy fats and a nutty buttery note.
• Finely minced shallot gives sharp oniony bite, and a faint sweetness.
• Dijon pulls the vinaigrette together, gives tang and helps emulsify oil.
• Apple cider vinegar adds bright acidity, balances sweet elements and wakes flavors.
• Olive oil provides silky mouthfeel, monounsaturated fats and overall richness.
• Greek yogurt brings creamy tang, extra protein and cuts heaviness, use less oil.

Ingredient Quantities

• 4 cups shredded brussels sprouts (about 12 to 14 small)
• 4 cups mixed lettuce, torn (romaine plus butter or baby greens)
• 2 medium apples, cored and thinly sliced (Honeycrisp or Granny Smith)
• 1/2 cup shelled pistachios, toasted and roughly chopped
• 1/4 cup dried cranberries or cherries, optional
• 1/4 cup shaved Parmesan, optional (omit for vegan)
• 1 small shallot, finely minced (about 2 tablespoons)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or pure maple syrup
• 1/3 cup extra virgin olive oil (or avocado oil)
• 3 tablespoons plain Greek yogurt for creaminess (see vegan paleo notes)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice, optional for extra brightness
• 2 tablespoons chopped fresh parsley or chives
• Vegan option 3 tablespoons plain vegan yogurt or 2 tablespoons tahini, use maple syrup instead of honey, skip Parmesan or use nutritional yeast
• Low carb option omit dried fruit and use 1 teaspoon erythritol or monk fruit sweetener instead of honey
• Paleo option 3 tablespoons full fat coconut yogurt instead of Greek yogurt, use maple syrup and avocado oil, omit Parmesan
• Salt and pepper to taste for final adjustments

How to Make this

1. Toast the pistachios in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned, about 3 to 4 minutes; cool slightly and roughly chop.

2. Trim and shred Brussels sprouts finely (use a sharp knife, box grater, or food processor) to make about 4 cups, then add 4 cups torn mixed lettuce to a large bowl.

3. Core and thinly slice 2 apples, then toss them immediately with 2 tablespoons fresh lemon juice if using, this keeps them from browning and adds brightness.

4. Make the shallot vinaigrette: finely mince 1 small shallot (about 2 Tbsp) and whisk with 2 Tbsp Dijon mustard, 2 Tbsp apple cider vinegar, 1 Tbsp honey or pure maple syrup (see swaps below), 3 Tbsp plain Greek yogurt (or vegan/paleo substitute), 1/3 cup extra virgin olive oil (or avocado oil for paleo), 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth and slightly thickened.

5. For diet swaps: Vegan use 3 Tbsp plain vegan yogurt or 2 Tbsp tahini and maple syrup instead of honey, skip Parmesan or add nutritional yeast; Low carb omit dried fruit and swap 1 tsp erythritol or monk fruit for the honey; Paleo use 3 Tbsp full fat coconut yogurt, maple syrup, avocado oil and omit Parmesan.

6. Toss the shredded Brussels sprouts, torn lettuce, sliced apples, 1/2 cup toasted chopped pistachios, and 1/4 cup dried cranberries or cherries (if using) in the large bowl.

7. Drizzle most of the dressing over the salad and toss gently to coat, add the shaved Parmesan (1/4 cup) if using, then taste and add more dressing as needed.

8. Sprinkle 2 Tbsp chopped fresh parsley or chives over the top, adjust salt and pepper to taste, and if you like extra brightness add another splash of lemon juice.

9. Let the salad sit 5 to 10 minutes before serving so flavors mingle, then serve immediately; leftovers keep well in the fridge for a day but add a little extra dressing before serving if it dries out.

Equipment Needed

1. Large dry skillet for toasting pistachios, shaking the pan till lightly browned
2. Cutting board and a sharp chef’s knife for trimming shredding and thinly slicing apples
3. Box grater or food processor to finely shred the Brussels sprouts quickly
4. Large mixing bowl to toss the greens apples nuts and dressing
5. Measuring cups and spoons for the dressing and salad ingredients
6. Small bowl or mason jar and a whisk or fork to make and emulsify the shallot vinaigrette
7. Salad tongs or a sturdy spatula to gently toss and serve
8. Vegetable peeler or microplane to shave Parmesan if using

FAQ

Pistachio And Apple Salad With Shallot Vinaigrette Recipe Substitutions and Variations

• Apples: swap for pears (Bosc or Bartlett), Asian pear, or thinly sliced fennel for a different crunch and mild anise note, squeeze lemon so they dont brown.
• Pistachios: use toasted almonds, chopped walnuts or pecans, or pepitas, any toasted nut or seed gives the same crunch and richness.
• Greek yogurt: replace with plain vegan yogurt, blended silken tofu, or 1 to 2 Tbsp tahini thinned with water for creaminess, use maple syrup if vegan.
• Shallot: sub minced red onion, sliced green onions (scallions), or a tablespoon minced chives for a milder bite.

Pro Tips

– Shred the Brussels extra fine and give them a quick massage with a pinch of salt and a little lemon juice, then let them sit 5 to 10 minutes. They soften and stop tasting so raw, but dont overdo it or they get mushy.

– To make a silky, stable dressing: whisk the mustard and vinegar first, add the yogurt, then drizzle the oil in slowly while whisking hard. If it splits, whisk in a teaspoon of warm water or an extra spoonful of yogurt to bring it back together.

– Toast pistachios in a single layer and cool them on a plate right away so they dont keep cooking in the hot pan. Chop them roughly for crunch, but save a few halves to drop on top for a nicer look.

– If you want to prep ahead, keep the dressing and crunchy things separate, and toss apples with a little lemon or keep them sliced in cold water with a squeeze of lemon until you’re ready. Salad dressed too early gets soggy, so wait to dress until just before serving, or add a splash more dressing when eating leftovers.