Trim the stem ends of the Brussels sprouts and remove any yellowed outer leaves. Slice each sprout very thinly using a sharp knife or a mandoline to yield about 4 cups shredded.

Place the shredded Brussels sprouts in a large bowl. Add the mixed arugula and spinach, julienned carrot, and thinly sliced apple.

Add the toasted sliced almonds, dried cranberries, and chopped cilantro to the bowl. If using, sprinkle the crumbled feta over the top.

Season the salad base lightly with the indicated kosher salt (1 tsp) and freshly ground black pepper (1 tsp) so flavors start to meld while you prepare the dressing.

Lime Balsamic Vinaigrette

In a small bowl or jar, combine the balsamic vinegar (2 tbs), fresh lime juice (2 tbs), honey (1 tsp), and Dijon mustard (1 tsp). Whisk or shake to emulsify the sweet and acidic components.

Add the finely minced shallot (1 tbs), minced garlic (1/2 tsp), and lime zest (1 tsp) to the vinegar mixture. Stir to combine so the aromatics soften into the dressing.

Slowly drizzle in the extra-virgin olive oil (4 tbs) while whisking continuously (or add oil to jar and shake vigorously) to create a smooth emulsion.

Season the vinaigrette with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust — add up to 1 tsp honey if you prefer sweeter, or an additional 1 tsp lime juice if you prefer brighter acidity.

Let the dressing rest for 5 minutes at room temperature to mellow the shallot and allow flavors to marry. Whisk or shake once more before dressing the salad.

Pour about 3-4 tablespoons of the vinaigrette over the salad (reserve extra in case you want more). Toss gently but thoroughly until all ingredients are evenly coated. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime if desired.

Serve immediately on a platter or divide into 4 bowls. Garnish with a few whole toasted almond slices and an extra sprinkle of cilantro and feta if desired.