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Brussels Sprouts Salad with Cherries and Toasted Walnuts

Yield1 Serving

Crunchy, sweet, and tart with every bite. This festive salad is perfect for a holiday feast.

Brussels-Sprouts-Salad-with-C

 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
 ⅔ cup Maple Mustard Salad Dressing recipe
 2 ounces feta cheese, vegan or dairy
1

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.

2

Shred the sprouts using the shredding blade in a food processor or slice thinly with a knife. Place in a large salad bowl.

3

Add the onions, cherries, lemon zest, walnuts, and dressing. Toss well to combine.

4

Crumble or dice the feta cheese. Sprinkle on the salad and serve.

Serves 6