Shaved Brussels Sprout Salad with Feta, Dried Cherries and Walnuts

The (in)credible science


Buying organic ingredients helps support farmers who don’t use harsh chemicals to control pests and diseases. They rely less on chemicals because organic productions supports natural soil health and important biodiversity that naturally controls soil diseases and pest populations. A recent study in found that organic farming can improve crop health and provide the right kind of soil environment that reduces pathogen presence so that organic farmers can use non-chemical tools to grow healthy and productive crops.

The Recipe

Satisfy your sweet and savory cravings with this healthy, wholesome, low carb salad from Chef Megan Mitchell. Crispy, cheesy, and chewy all at the same time, these flavorful organic ingredients will be a turning point for anyone who thinks they don’t like Brussels sprouts!


  • 1 garlic clove, grated
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 small lemon
  • 2 tbsp. orange blossom honey
  • 1 tbsp. Dijon mustard
  • 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, extra virgin olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, 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.  

Appetizers, Gluten free, Sides