Name: Brussel Sprout Salad with Apple Cranberries and Pomegranate Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 lb fresh Brussels sprouts, rinsed and dried; 1 large Granny Smith apple; ¼ cup dried cranberries; ½ cup pomegranate seeds; ¼ cup sliced almonds; 1 ½ ounces crumbled feta cheese; ½ cup olive oil; 1 Tablespoon fresh lemon juice; 2 Tablespoons apple cider vinegar; 2 teaspoons mustard; 2 Tablespoons honey; ½ teaspoon garlic powder

Description

A vibrant and refreshing Brussels Sprout Salad combining crisp shredded Brussels sprouts, tart granny smith apple, sweet dried cranberries, pomegranate seeds, crunchy sliced almonds, and creamy feta cheese. Tossed in a zesty honey mustard vinaigrette, this salad offers a perfect balance of sweetness, tang, and texture—ideal as a light lunch or side dish for any meal.

Ingredients

Scale

Salad

1 lb fresh Brussels sprouts, rinsed and dried
1 large Granny Smith apple
¼ cup dried cranberries
½ cup pomegranate seeds
¼ cup sliced almonds
1 ½ ounces crumbled feta cheese

Dressing

½ cup olive oil
1 Tablespoon fresh lemon juice
2 Tablespoons apple cider vinegar
2 teaspoons mustard
2 Tablespoons honey
½ teaspoon garlic powder

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Instructions

Prepare the Brussels sprouts: Trim the ends and outer leaves of the Brussels sprouts if needed, then shred them finely using a sharp knife or a food processor to create a slaw-like texture.
Slice the apple: Core and thinly slice the Granny Smith apple into matchsticks or thin wedges to mix well with the shredded sprouts.
Mix salad ingredients: In a large bowl, combine the shredded Brussels sprouts, sliced apple, dried cranberries, pomegranate seeds, sliced almonds, and crumbled feta cheese.
Make the dressing: In a separate small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider vinegar, mustard, honey, and garlic powder until emulsified and well combined.
Toss the salad: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Serve: Let the salad sit for about 5-10 minutes to allow flavors to meld before serving. Enjoy chilled or at room temperature.

Notes

For best texture, shred Brussels sprouts finely and use a sharp knife or food processor.
Adjust honey amount based on desired sweetness.
Salad can be prepared ahead and stored covered in the refrigerator for up to 1 day.
Add toasted nuts for extra crunch if preferred.
Substitute feta with goat cheese or omit for a dairy-free option.