Description
A crisp and tangy salad with shredded Brussels sprouts, sweet apples, and dried cranberries, tossed in a light citrus dressing. Perfect for a refreshing side dish.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and shredded
- 2 medium apples, cored and thinly sliced (such as Honeycrisp or Fuji)
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Place shredded Brussels sprouts in a large bowl. Add sliced apples and dried cranberries.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper.
- Pour dressing over the salad and toss well to combine. Let sit for 10 minutes to allow flavors to meld.
- Top with sliced almonds and feta cheese if using. Serve immediately or refrigerate.
Notes
- Shred Brussels sprouts with a knife or food processor for best texture.
- For a vegan version, omit feta cheese and use maple syrup instead of honey.
- Add chopped pecans or walnuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 220
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg