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Lemony Brussels Sprout Salad

Lemony Brussels Sprout Salad

Chelsea Colbath
A simple salad made with raw brussels sprouts, apple, red onion, and feta. The lemon-based vinaigrette keeps this salad fresh, bright, and flavorful.
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Time 10 minutes
Servings 4

Ingredients
  

  • 24 brussels sprouts or about 4 cups, shredded
  • 1 crisp apple like Mutsu, Honeycrisp, Fuji, Granny Smith, etc
  • 1/2 a medium red onion
  • 1/2 cup crumbled feta thick shards of pecorino romano is also delicious, if you aren't into feta

Lemon Vinaigrette

  • Juice and zest from 1 lemon
  • 1 Tablespoon maple syrup or honey/agave
  • 1 Tablespoon Dijon mustard
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • 1. Cut each Brussels sprout in half, then finely slice/shred into thin strips. Place shredded brussels sprouts into a large serving bowl.
  • 2. Thinly slice the apple and red onion, then add them to the bowl. Finally, sprinkle on the crumbled feta.
  • 3. Put all dressing ingredients into a small jar, close the lid, and shake to combine (alternately, whisk it together in a small bowl). Pour dressing over the salad, and toss to coat. Serve immediately, or transfer to an airtight container and store in the fridge for up to 3 days.