Brussels Sprout Salad
Shredded Brussels sprouts, crisp tart apples, feta cheese, cranberries, pomegranate arils, and walnuts are tossed in a tangy honey dijon vinaigrette.
Foto: Spend With PenniesIngredients
6 servings
- 1 ½ pounds Brussels sprouts (shredded)
- 1 medium apple (granny smith , or any variety)
- 1 teaspoon fresh lemon juice
- ⅓ cup dried cranberries (or dried cherries)
- ⅓ cup pomegranate arils
- ¼ cup chopped walnuts (or pecans)
- 2 ounces crumbled feta cheese
- ⅓ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
Steps
In a small jar, combine olive oil, cider vinegar, honey, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Shake well to mix.
Toast the nuts in a dry skillet over medium heat, stirring frequently, until they are fragrant and lightly browned, about 4 minutes.
Shred Brussels sprouts, rinse well, and dry.
Chop the apple and toss with 1 teaspoon lemon juice.
In a large salad bowl, combine Brussels sprouts, apple, dried cranberries, pomegranate arils, walnuts, and feta cheese.
Drizzle with dressing, toss to coat, and serve.
Nutrition Facts
Macronutrients
Calories281
Protein6g
Carbs28g
Fat17g
Source: Spend With Pennies
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