1 pound Queen Victoria Brussels sprouts, washed, dried, trimmed and sliced into shreds
1 large orange, zest reserved, peeled and segmented
1/2 cup crumbled feta cheese
1/2 cup pomegranate seeds
2 green onions, thinly sliced
1/4 cup slivered almonds, toasted
1/4 cup olive oil
1/8 cup white wine vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground pepper
Place all ingredients, including orange zest, in large bowl and toss to evenly distribute dressing components.
Serve as a side salad or with some added protein to make it a meal.