Brussels Sprouts Salad - Creamy Vinaigrette

Here's a simple and elegant way to prepare raw Brussels sprouts! Note that this salad can be prepared approximately 2 to 3 hours in advance and, in my opinion, gets even better. The Brussels sprouts become more tender and flavorful as they lightly marinate in the vinaigrette!

Servings: 6-8 as a side

Preparation: 15 minutes

Cooking: 2 minutes

Ingredients:

• 450g Brussels sprouts, thinly sliced
• 1 medium Granny Smith apple, finely diced
• 1 teaspoon lemon juice
• Zest of 1 lemon
• 1/3 cup pomegranate arils
• 1/4 cup chopped walnuts or pecans
• 100 g crumbled feta cheese
• Fresh mint
• 1/2 cup panko
• 1 tbsp unsalted butter

Vinaigrette:

• 1/4 cup olive oil
• 1/3 cup Greek yogurt
• 1 tbsp organic apple cider vinegar
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 1/2 tbsp Dijon mustard
• 1 tsp kosher salt
• Freshly ground black pepper, to taste

Steps:

1. In a large bowl, combine the thinly sliced Brussels sprouts (I like to use the mandoline integrated into the food processor for this step), diced apple, lemon juice and zest, pomegranate arils, chopped walnuts or pecans, and crumbled feta cheese.
2. In a small Mason jar, add olive oil, Greek yogurt, apple cider vinegar, honey, fresh lemon juice, Dijon mustard, kosher salt, and black pepper. Shake vigorously and taste to adjust the seasoning if needed.
3. Pour the vinaigrette over the salad and toss until all the ingredients are well coated.
4. Melt butter in a small pan over medium heat and add the panko. Toast, stirring frequently, until crispy. Set aside.
5. Serve the salad in a large serving dish and sprinkle with the golden and crispy panko and fresh mint leaves. SO good!