Ingredients 

2 apples, core removed and thinly sliced
200g Brussels sprouts, stems and outer leaves removed
2 cups kale, roughly chopped
1 cup shredded red cabbage
¼ red onion, thinly sliced
1/3 cup dried cranberries
1/3 cup crumbled feta
1/3 cup walnuts, roughly chopped

Dressing

Juice of 1 lemon  
1 tablespoon Dijon mustard 
4 tablespoons olive oil  
1 garlic clove, minced
1 tablespoon maple syrup or brown sugar
Pinch salt & pepper

Method

Heat a pan over medium heat and toast walnuts for 3-5 minutes or until slightly golden. Set aside

In a small bowl, whisk together the dressing ingredients

Using a food processor, shred the Brussels sprouts, or finely chop. Add to a large bowl

Add the kale, red cabbage and onion. Pour dressing over and mix thoroughly

Add the apple, dried cranberries and feta to the salad. Sprinkle over the walnuts and toss before serving