Chef Megan Mitchell

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Shaved Brussels Sprout Salad with Feta, Dried Cherries and Walnuts

Shaved Brussels Sprout Salad with Feta, Dried Cherries and Walnuts


  • 1 garlic clove, grated
  • 1/2 cup EVOO
  • 1/4 cup apple cider vinegar
  • 1 small lemon
  • 2 tbsp. orange blossom honey
  • 1 tbsp. dijon
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 24 ounces Brussels sprouts
  • 1 1/2 cups toasted walnut pieces and halves, roughly chopped
  • 1/2 cup dried cherries, roughly chopped
  • 1/2 pomegranate seeds
  • 1/4 cup packed dill, finely chopped
  • 4 ounces sheep feta


  1. Start by making the dressing. In a small bowl whisk together the garlic, EVOO, ACV, lemon juice, honey, dijon, salt and pepper. Taste for seasoning then set aside until needed.

  2. Next cut the ends off the sprouts then thinly shave with a knife OR using a food processor thinly shave with the round blade attachment.

  3. Place in a large bowl along with the chopped walnuts, dried cherries, pomegranate seeds and dill. Toss then add in the dressing and toss again. Lastly crumble in the feta, taste for seasoning then serve in a shallow bowl.

    Recipe Courtesy of Megan Mitchell

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