Recipe Friday: Posana’s Brussels Sprout Salad

Friday, January 31, 2014


Brussels-Sprout-_-apples,-roasted-walnuts,-Three-Graces-feta,-honey-buttermilk-dressingIt’s recipe Friday! Are you still feeling sluggish post-holiday meals? The days of pumpkin pie, stuffing and ham are long gone, so put some pep back in your step with lighter, healthier dishes.

Posana’s Brussels Sprout Salad

16 oz. Brussels Sprouts

3 oz. Feta Cheese, shaved

3 oz. Toasted Almonds

1 ea.  Sliced Pink Lady Apples

4 oz. Honey Buttermilk Dressing

Salt and Black Pepper (to taste)


  1. Slice the stem of the Brussels sprouts and discard
  2. Cut the Brussels sprouts in half length wise
  3. Place Brussels sprout cut side down on cutting board and slice length wise as thin as possible
  4. Dress shaved Brussels with honey buttermilk dressing and salt and mix in by hand being sure to coat all of the Brussels
  5. Add feta, apple, walnuts and toss to coat and season with salt and pepper
  6. Serves 4
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