Description
Celebrate the crisp flavors of autumn with this vibrant, hearty harvest salad. Featuring a base of shaved Brussels sprouts and peppery spring mix, this dish is topped with sweet Honeycrisp apples, crunchy toasted pecans, and tangy feta cheese. Drizzled with a homemade apple cider dressing, it is the perfect balance of sweet and earthy flavors, making it a versatile choice for a healthy weeknight dinner or a stunning Thanksgiving side dish.
Ingredients
1/2 cup pecan halves, toasted
2 pounds fresh Brussels sprouts, trimmed and thinly shaved
8 cups spring mix greens
2 crisp apples (Honeycrisp or Granny Smith), thinly sliced
1/2 cup pomegranate seeds
1/2 cup feta cheese crumbles
1/4 cup apple cider or apple juice
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Instructions
Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
In a small bowl or jar, whisk together the apple cider, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
In a large serving bowl, combine the shaved Brussels sprouts and spring mix greens.
Add the sliced apples, toasted pecans, pomegranate seeds, and feta cheese to the bowl.
Pour the dressing over the salad just before serving and toss gently to coat evenly.
Notes
To prep ahead, store the dressing in a separate container and combine the salad components shortly before serving to maintain freshness. Swap feta for goat cheese if preferred. Ensure apples are sliced thinly to prevent them from weighing down the salad greens.
- Prep Time: 20
- Cook Time: 5
- Category: Dinner
- Method: No-cook / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg