I found this recipe on a site called Barefoot in the Kitchen and I made my own spin on it for Thanksgiving this year. It was a huge hit!
Salad:
1 lb. Brussels sprouts, shaved or sliced thin-->I used 2+ lbs, not quite 2.25lbs and I sliced them
2 medium Fuji, Pink Lady or Honeycrisp apples, thinly sliced and chopped--> I used 1 Pink Lady and 1 LARGE Honey Crisp, only sliced them and gave them a lemon juice bath before putting them in the salad.
1/3 C. golden raisins or Craisins--> I used Craisins, about 1/2 C.
1/3 C chopped pecans--> I toasted my pecans and used 2/3 C.
2 tbsp. red onion, thinly sliced and chopped--> I used 1/2 of a shallot, chopped fine
1/4 extra sharp cheddar cheese or Parmesan, shaved, shredded or crumbled--> I used orange and white extra sharp cheddar that was shredded about 1/2 C.
Dressing:
1/2 C. lightly flavored olive oil
1/4 C. apple cider vinegar
2 tbsp. honey
1/2 tsp. kosher salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
I added together the dressing ingredients and felt it needed something; so I added 1/4 C. stone ground mustard and whisked everything together.
I tossed the salad ingredients together in a bowl and refrigerated until time to serve. Just before serving I drizzled the recently shaken dressing over the bowl.
