Step 1

Hold the core end of a Brussels sprouts and, starting at the top, shred each Brussels sprout into as thin of slices as possible. Discard and large pieces of core.

Step 2

Place shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.

Step 3

For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar.

Step 4

Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated.

Step 5

Store leftover dressing in the fridge.