This is a beautiful and refreshing salad to make during the holidays with all of the festive colors, but honestly, I make this all year round! It’s a wonderfully light lunch during the summer time with a big chunk of bread and some sweet iced tea! The key to this salad is the feta cheese and making sure you put this together well in advance before you serve it. It’s very easy to make, but the longer you allow all of these gorgeous flavors to “marry” in the refrigerator, the better this salad will taste! Serve this as a side salad or all by itself… I just know you will love this!

Brussels sprouts and Cranberry Salad

Author: Anita Casano

The BEST salad!! You are not going to believe how tasty this salad is for any occasion from Thanksgiving to Summer BBQ's. The BEST!

Ingredients

4 1/4 tsp apple cider vinegar
4 tsp maple syrup
1 1/4 tsp Dijon mustard
3/4 tsp Kosher salt
1/2 tsp ground black pepper
2 Tbls extra-virgin olive oil
Fresh Brussels sprouts - about 1-2 lbs depending on the size of your crowd
1/2 cup sliced almonds, toasted (optional)
1/2 cup dried cranberries (I always add more than 1/2 cup)
1/2 cup crumbled feta cheese (this is what makes this great so I add more!)

Instructions

In a large bowl, whisk together vinegar, maple syrup, mustard, salt and pepper; whisk in oil in a slow, steady stream until smooth.
Cut up Brussels sprouts into shreds that resemble a slaw
Add almonds, cranberries and feta to the Brussels sprouts and mix until combined.
Pour the vinegar, maple dressing over the salad and give it a good toss.
Refrigerate at least 1 hour. The longer the better and this tastes even better the next day so feel free to make this a day ahead!!

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