Description
A vibrant and nourishing autumn salad celebrating the season’s bounty. Crisp apples, earthy Brussels sprouts, sweet dried cranberries, crunchy pecans, and creamy feta come together in a delightful medley. All tossed in a bright, homemade apple cider vinaigrette, this salad is perfect as a light lunch, a holiday side, or a refreshing starter.
Ingredients
For the Salad:
4 cups shredded Brussels sprouts (about 1 lb)
1 medium apple, thinly sliced or diced
1/2 cup dried cranberries
1/2 cup toasted pecans, chopped
1/4 cup crumbled feta cheese
For the Apple Cider Vinaigrette:
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider
Salt and freshly ground black pepper to taste
Instructions
Prepare the Vinaigrette:
In a small bowl or jar, whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, and apple cider.
Season with salt and pepper to taste. Set aside.
Assemble the Salad:
In a large bowl, combine the shredded Brussels sprouts, sliced or diced apple, dried cranberries, and toasted pecans.
Pour about half of the vinaigrette over the salad and toss to combine.
Add the crumbled feta cheese and gently toss again.
Add more vinaigrette as needed, to your preference.
Serve immediately.
Notes
To toast pecans: Spread pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-8 minutes, until fragrant. Let cool before chopping.
For a heartier salad, you can add grilled chicken breast or chickpeas.
Ensure all ingredients are fresh for the best flavor.