• 1 medium bulb fennel, fronds and stems removed, halved, core removed, and thinly sliced with a knife or mandolin
• 1 lb Brussels sprouts, ends trimmed and halved ((smaller sprouts cook best))
• 1 Tbsp olive oil ((see notes if oil-free))
• 1/2 tsp each sea salt and black pepper
• 1/4 cup slivered almonds
• 2 Tbsp dried cranberries, chopped
• 1/2 cup orange slices, peeled and pith removed, cut into thin 1-inch pieces
• 2 Tbsp apple cider vinegar ((or sub balsamic vinegar for a richer variation))
• 1 Tbsp olive oil ((if oil-free, omit))