Autumn Brussel Sprout Salad

Salad:

12-16 oz brussel sprouts

1/2 cup dried cranberries (reserve some)

1/3 cup slivered almonds or chopped pecans

1/2 cup apples, match sticks

1/3-1/2 cup feta cheese (reserve some)

2 green onions, finely chopped whites and greens

Honey Mustard Dressing:

2 Tbs red wine vinegar

2 Tbs dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1/2 tsp garlic powder (I used regular minced garlic)

1/4 tsp onion powder

1 Tbs honey

1/3 cup oil (olive oil or avocado)

Cut off end of the brussel sprouts and remove outer leaves. Chop brussel sprouts in a food processor or just really finely with a knife. Mix up dressing, coat brussel sprouts in a large bowl and let sit while you get everything else ready. Chop dried cranberries if desired. Add in all other salad ingredients in the bowl. Top with a little reserved feta and dried cranberries for a pretty presentation! I was thinking that pomegranate seeds would be yummy in this in the winter. Also could sub goat cheese for the feta. Enjoy!