Shredded Brussel Sprout Salad with Pomegranate, Apple and Walnuts

After all the Thanksgiving feasting and left over creations, you might be craving something light and healthy by now.  This salad, inspired by Philadelphia’s famous  Israeli restaurant Zahav, a personal favorite, is a modern take on tabbouleh.  It would be great on its own or with some added shredded left-over turkey or chicken or as a side to grilled fish.  Full of fall flavors and crunch, it introduces a surprise burst of flavor from quick pickled onions seasoned with the Middle Eastern spice, ground sumac.  Don’t have sumac, just add a squeeze more of lemon juice.