1 pound Brussels sprouts ends trimmed, very thinly sliced
1 cup craisins/sweetened dried cranberries
1 sweet apple (Fuji/Honeycrisp) chopped
1 pear chopped
1 red bell pepper chopped
3/4 cup roasted salted pumpkin seeds (or sunflower)
1/3 cup feta cheese crumbles
Lemon Poppy Seed Dressing:
2/3 cup olive oil
3-4 tablespoons sugar (depending on how sweet you like it)
1/4 cup honey
1/3 cup fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried minced chopped onion
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
Add all of the Lemon Poppy Seed Dressing ingredients to a jar, cover and vigorously shake or add to a medium bowl and whisk until combined. Chill for at least one hour. Shake/stir again before using. May store for 1 week in the refrigerator. Add all salad ingredients to a large bowl and toss to coat. Drizzle with desired amount of dressing and toss again.