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.