½ cup walnuts
Brussels sprouts (1 pound), washed and trimmed or 2 (10-ounce) packages of shaved Brussels sprouts
½ cup sweet red onion, thinly sliced
½ cup dried tart cherries
1 tablespoon lemon zest
2 ounces feta cheese, vegan or dairy
Toast the walnuts in a single layer in a large skillet (no oil) on medium heat. Stir often, toasting for 7-8 minutes or until fragrant and lightly brown. Be careful not to burn. This can happen easily. Remove from the heat and place on a plate to stop cooking. Coarsely chop and set aside.
Shred the sprouts using the shredding blade in a food processor or slice thinly with a knife. Place in a large salad bowl.
Add the onions, cherries, lemon zest, walnuts, and dressing. Toss well to combine.
Crumble or dice the feta cheese. Sprinkle on the salad and serve.