Brussels Sprouts Salad with Cranberries, Pecans & Feta

Brussels Sprouts Salad with Cranberries, Pecans & Feta

Ingredients:

For the Salad:

1 lb (450g) Brussels sprouts, trimmed and shredded (use a food processor or sharp knife)

1/2 cup dried cranberries

1/2 cup chopped pecans (toasted for extra flavor)

1/3 cup crumbled feta cheese

1 small apple (optional), chopped for sweetness and crunch

For the Dressing:

3 tbsp olive oil

1 tbsp apple cider vinegar (or lemon juice)

1 tsp Dijon mustard

1 tsp honey or maple syrup

Salt and pepper, to taste

Instructions:

Prepare Brussels Sprouts:

Trim the ends, remove any yellow leaves, then shred the Brussels sprouts using a food processor or finely slice them with a knife.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, salt, and pepper until well combined.

Toast the Pecans (optional):

In a dry skillet over medium heat, toast the pecans for 3–5 minutes, stirring frequently, until fragrant. Let cool.

Assemble the Salad:

In a large bowl, combine shredded Brussels sprouts, cranberries, pecans, feta, and chopped apple if using.

Dress and Toss:

Pour the dressing over the salad and toss well. Let sit for 10–15 minutes before serving to allow the flavors to meld.

Tips:

Make Ahead: The salad can be made a few hours in advance — it holds up well.

Add Protein: Top with grilled chicken or chickpeas for a complete meal.

Vegan Option: Use maple syrup instead of honey and substitute the feta with a vegan cheese or omit it.