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Brussels Salad

VegetarianNo-CookGastro-Pub

Time: 15 minutes

Yield: 6 servings

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About

Who knew out of all of the amazing things Brussels sprouts can do that Brussels Salad would be, by far, their most outstanding accomplishment?! With the cabbage-like crunch of these sprouts tossed in a feta-cheesy, fruity, nutty, and delicious honey mustard inspired dressing, your idea of what Brussels sprouts can be will definitely get an upgrade. Th delightful Brussels Salad is a nice change of pace and will be a welcome guest at your next luncheon or dinnertime prelude. We know for sure you are going to love it!

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Ingredients

  • For the salad:
  • 1 1/2 pounds fresh brussels sprouts, shredded into bite-size pieces, rinsed
  • 1 medium Granny Smith apple, chopped into bite-size pieces
  • 1 teaspoon lemon juice
  • 1/3 cup dried cranberries or dried cherries
  • 1/3 cup pomegranate arils
  • 1/4 cup walnuts or pecans, chopped
  • 1/2 cup feta cheese, crumbled
  • For the dressing:
  • 1/3 cup olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • salt, to taste
  • black pepper, to taste

Directions

Step 1 -Add the sprouts to a large bowl.

Step 2 -In a small bowl, add the apple and the lemon juice and toss well to prevent browning.

Step 3 -In a small jar or bowl, add the olive oil, the cider vinegar, the honey, the fresh lemon juice, the Dijon mustard, the garlic powder, the salt, and the black pepper and mix well to combine.

Step 4 -Add the apples, the dried cranberries, the pomegranate arils, the chopped walnuts, the crumbled feta cheese, and the dressing to the sprouts and toss well to combine.

Step 5 -Serve.

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