Description
Celebrate the essence of autumn with this vibrant, nutrient-dense salad. Featuring crunchy shaved Brussels sprouts, crisp orchard apples, and a bright burst of pomegranate seeds, it is topped with toasted pecans and tangy feta. This dish is perfected by a house-made apple cider vinaigrette that provides a clean, tangy finish, making it an ideal choice for both sophisticated dinner parties and convenient, healthy meal prep.
Ingredients
0.5 cup pecan halves, toasted
2 pounds Brussels sprouts, ends trimmed and leaves removed
8 cups fresh spring mix
2 crisp apples (Honeycrisp or Granny Smith), sliced
0.5 cup dried cranberries
0.5 cup fresh pomegranate seeds
0.5 cup crumbled feta cheese
0.33 cup apple cider
0.25 cup apple cider vinegar
0.5 tablespoon pure maple syrup
0.25 teaspoon Dijon mustard
0.25 teaspoon kosher salt
0.25 teaspoon black pepper
Instructions
Place the pecan halves in a dry skillet over medium heat and toast until fragrant, about 3-5 minutes, then set aside to cool.
Use a mandoline or sharp knife to thinly shave the Brussels sprouts into fine ribbons.
In a large serving bowl, combine the spring mix and shaved Brussels sprouts.
Whisk together the apple cider, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small jar or bowl until emulsified.
Add the sliced apples, dried cranberries, pomegranate seeds, and toasted pecans to the salad greens.
Drizzle the vinaigrette over the salad and toss gently to combine.
Top with crumbled feta cheese before serving.
Notes
Store the vinaigrette separately from the greens if prepping in advance to keep the leaves crisp. For a vegan version, simply omit the feta or substitute with a plant-based alternative. The shaved Brussels sprouts benefit from being tossed in a little lemon juice if you are not serving immediately to prevent browning.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 14g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg