For those cool spring afternoons.
Dylan Muñoz•
March 11, 2025
In a medium-sized bowl, use a mandoline to shred Brussel sprouts. Set aside.
Be careful not to get too close to the blade. Use a safety glove as a precaution.
On a cutting board, chop radishes into small bite-size pieces. Place into bowl with Brussel sprouts.
On the same cutting board, cut pomegranate into four pieces. Carefully remove the seeds and place into bowl of Brussel sprouts and radishes.
Pro Tip: Submerge pomegranates in water while removing seeds, this prevents any potential spillage or splashing.
In the bowl of fruit and veg, add walnuts and feta cheese. Set aside.
For the dressing, in a small measuring cup combine olive oil, Dijon mustard, honey, apple cider vinegar, fresh thyme and salt. Whisk together until thoroughly combined.
Pour dressing over salad. Mix well until dressing has coated has coated salad completely. Serve with any protein and enjoy.
