Ingredients
Scale
- 1 pound fresh Brussels sprouts, ends trimmed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans, toasted
- 1/4 cup sunflower seeds or pumpkin seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the Brussels sprouts thoroughly under cold water. Remove any bruised or yellowed outer leaves.
- Use a sharp knife or a food processor with a slicing blade to shred the sprouts into thin, fine ribbons. Place the shredded sprouts into a large mixing bowl.
- In a small glass jar or bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake the ingredients until the dressing is smooth and well-blended.
- Pour the dressing over the shredded Brussels sprouts. Toss the salad well to ensure every piece is coated. Let the salad sit for about 10 minutes to allow the flavors to soak in and the sprouts to soften.
- Add the dried cranberries, toasted nuts, and seeds to the bowl. If you are using cheese, sprinkle it on top now.
- Give the salad one final gentle toss. Serve immediately or store it in the refrigerator until you are ready to eat.
- Cook Time: less than twenty minutes