Shaved Brussels Sprouts Salad with Feta, Walnuts, Apples and Citrus Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1/3 cup Cranberries, dried
  • 1 Garlic clove
  • 1 Honeycrisp apple
  • 1/2 Lemon
  • 1 Navel orange
  • 1 Shallot, small

• Condiments

  • 2 tsp Honey

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

• Dairy

  • 1/3 cup Feta cheese

Found on bitesofbri.com

Description

Ingredients

• 1 lb brussels sprouts, shaved and sliced thinly
• 1/3 cup dried cranberries (I used craisins)
• 1/4 cup walnuts, toasted
• 1/3 cup feta cheese
• 1 honeycrisp apple, diced
• 1 small shallot, diced
• 1 garlic clove, minced
• 1 navel orange, juiced
• 1/2 lemon, juiced
• 2 tsp honey
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Directions

• Start by slicing the Brussels sprouts as thin as possible using either a knife or a mandoline. Then, use your hands to scrunch them for great texture (kind of like gelling your hair in the ‘80’s…ya feel it?!)
• Put the shredded Brussels sprouts in a salad bowl. Add the dried cranberries and the feta.
• Dice the apple and add it to the salad. If you’re making this ahead, you’ll want to wait to do this until just before serving so the apple doesn’t get brown.
• In a small saucepan, toast the walnuts over medium heat for 1-2 minutes until just fragrant. Careful- they burn easily and that will make them bitter.
• Add the toasted walnuts to the salad bowl.
• In a small mixing bowl, add the diced shallot, orange juice, lemon juice, garlic, honey, olive oil, salt, and pepper. Whisk to combine.
• Just before serving, dress the salad. Toss and serve. You will likely have extra dressing, so just store it in the refrigerator for a few days or use it to add extra dressing to any leftovers.
• This salad stores well once dressed and can be eaten the next day without any loss of flavor.