Brussels Sprouts with Dried Cranberries, Walnuts and Feta

This has become one of my new favorite fall salads.  I don't think I actually even ate a brussel sprout until last  year, but I really enjoy them.  They are a nice hearty green, perfect for winter time and they are loaded with lots of good nutrients, especially vitamins c and k.

This is a super simple salad.  I'd say if it wasn't for all the chopping of the brussels sprouts, you'd have this made in about 2 minutes flat.  I love the combination of ingredients; the sweet and chewy dried cranberries, the soft and salty of the feta and the crunchy, nutty walnuts.  All perfectly compliment the taste and texture of the brussels sprouts.  The dressing is no-fuss as well, using ingredients you already have on hand.

Chopped Brussels Sprouts with Dried Cranberries, Walnuts and Feta
for the salad:
1 pound brussels sprouts
1 cup roughly chopped walnuts
1/2 cup dried cranberries
1/3 cup crumbled feta cheese

for the dressing:
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
 

Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts and put them in a large salad bowl.   Add walnuts, cranberries and feta and toss to combine.

In a small bowl, whisk together dressing ingredients.  Pour over salad and toss.  Serve immediately.


SOURCE: Adapted from Two Peas and Their Pod