Hold the core end of a Brussels sprouts and, starting at the top, shred each Brussels sprout into as thin of slices as possible. Discard and large pieces of core.

Place shredded Brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl.

For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar.

Place a lid on the jar and shake well. Pour desired amount over the salad, a little at a time (you may not use it all!), until coated.

Store leftover dressing in the fridge.