2poundsbrussels sproutsends cut and outer leaves trimmed off
8cupsspring mix
2applessliced (Granny Smith, Honeycrisp, or red delicious)
1/2cupdried cranberries
1/2cuppomegranate seeds
1/2cupcrumbled feta
Apple Cider Vinaigrette
1/3cupno sugar added apple cider or juice
1/4cupapple cider vinegar
1/2tablespoonpure maple syrup
1/4teaspoonDijon mustard
1/4teaspoonkosher salt
1/4teaspoonblack pepper
1/4cupextra virgin olive oil
Instructions
To toast the pecans, preheat oven to 350 F.
Spread the pecans out in an even layer on a small rimmed baking sheet.
Toast for about 7-10 minutes, or until fragrant and lightly golden brown. Set aside.
Add the brussels sprouts to a food processor with a slicing attachment and slice the brussels sprouts until broken up into thin pieces. You’ll have about 8 cups of sliced brussels sprouts.
Mix the brussels sprouts with the spring mix and add to a large serving bowl or platter.
Top with sliced apples, dried cranberries, pomegranate seeds, toasted pecans, and feta.
To make the apple vinaigrette, whisk together apple juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium bowl or glass measuring cup.
Slowly stream in the olive oil as you continue to mix until thick and well incorporated.
Serve vinaigrette drizzled over the top of the salad.
Notes
Apples: For the best results, use a good eating apple, like Honeycrisp.
Pomegranate seeds: The pomegranate seeds add flavor and color to the salad. If you can't find pomegranates, feel free to omit the seeds.