Get the recipe! ⬇️ INGREDIENTS ▫️1-2 bags thinly sliced Brussel sprouts (slice by hand or with the thin option on your food processor) removing any exterior leaves and stem. ▫️1 cup pomegranate seeds ▫️1 cup thinly sliced matchbox style green apple ▫️1 cup thinly sliced matchstick manchego cheese (leave out if dairy free) ▫️1/2 cup chopped candied almonds (or toasted almonds for a less sweeter taste) ▫️1/4 cup chopped chives For the dressing: 1/2 cup extra virgin Olive oil 1/4 cup apple cider vinegar (or fresh lemon juice) 2 tbsp Dijon mustard 1 tbsp honey Salt & pepper to taste METHOD 👩🍳 add all ingredients into a large bowl, blend dressing ingredients in small food processor or blender. Pour over salad just before serving and toss! Season to taste, and enjoy! If you have any leftovers this salad keeps for about 1 day airtight in the refrigerator.
