Brussels Sprouts Apple (Print Version)
# Ingredients:
→ Salad
01 -
1/2 cup pomegranate seeds
02 -
1 cup chopped Honey Crisp apple
03 -
1/2 cup pecans
04 -
1 pound shaved brussels sprouts
05 -
1 cup crumbled feta cheese
→ Dressing
06 -
1/4 cup red wine vinegar
07 -
1/2 teaspoon fresh cracked pepper
08 -
1 teaspoon salt
09 -
1 tablespoon dijon mustard
10 -
3/4 cup olive oil
11 -
1 tablespoon honey
# Instructions:
01 -
Heat your oven to 350°F. Spread the pecans out on a baking pan, pop them in the oven for 5 minutes, and pull them out when they smell nutty. Let them cool before chopping.
02 -
Mix olive oil, vinegar, honey, mustard, salt, and pepper in a jar or small bowl. Either whisk it up or give it a good shake until it's smooth.
03 -
Get a big bowl and toss in the brussels sprouts, pecans, feta, and apple chunks. Drizzle the dressing on top and toss thoroughly to coat. Add the pomegranate seeds last and mix gently.
04 -
Cover the salad and stick it in the fridge for an hour. This gives the flavors time to come together nicely.
# Notes:
01 -
This fresh and crunchy bowl includes brussels sprouts, sweet apple, tangy feta, toasted nuts, and bright pomegranate seeds—great for a cozy meal or special dinner.
02 -
Switch it up with proteins like shrimp, chicken, or chickpeas, swap the nuts for almonds or walnuts, or pick goat cheese, blue cheese, or fruits like oranges or pears.
03 -
Tastes better if it sits for a while. If you’ve got leftovers, they should still be tasty for 2–3 days in the fridge.