Crunchy Brussels Sprouts Apple Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 pound shaved brussels sprouts
02 -
1/2 cup pecans
03 -
1 cup crumbled feta cheese
04 -
1 cup chopped Honey Crisp apple
05 -
1/2 cup pomegranate seeds
→ Dressing
06 -
3/4 cup olive oil
07 -
1/4 cup red wine vinegar
08 -
1 tablespoon honey
09 -
1 tablespoon dijon mustard
10 -
1 teaspoon salt
11 -
1/2 teaspoon fresh cracked pepper
# Instructions:
01 -
Preheat oven to 350°F. Spread pecans on a sheet pan and toast for 5 minutes until fragrant. Let cool, then chop.
02 -
Combine olive oil, red wine vinegar, honey, dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake until well blended.
03 -
In a large bowl, combine shaved brussels sprouts, toasted pecans, feta cheese, and chopped apple. Pour dressing over and toss well to coat. Gently fold in pomegranate seeds.
04 -
Cover and refrigerate for 1 hour before serving to allow flavors to meld together.
# Notes:
01 -
This crunchy, fresh salad combines shaved brussels sprouts with sweet apples, tangy feta, toasted pecans, and jewel-like pomegranate seeds for a beautiful and delicious dish perfect for both special occasions and everyday meals.
02 -
Can be customized with different proteins (chicken, shrimp, chickpeas), nuts (walnuts, almonds), cheeses (goat, blue), or fruits (dried cranberries, oranges, pears).
03 -
Best made ahead to allow flavors to develop. Leftovers keep well for 2-3 days in the refrigerator.