• Combine vinegar, Dijon and mayo in a small bowl. 
• Core, then cut apple into 1/4-inch slices.
• Add apples, cabbage and three-quarters of the dressing to a large bowl, then toss to coat.
• Thinly slice Brussels sprouts. 

• Heat a large non-stick pan over medium-high heat. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then Brussels sprouts. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper. 
• Transfer to a plate. 

• Reheat the same pan over medium.
• When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.) Transfer to another plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat. 
• Add Montreal Spice Blend. Stir to combine. 
• Remove from heat. Season with salt, to taste.

• Add cooked Brussels sprouts to large bowl with salad, then toss to combine. 

• Divide slaw between plates.
• Top with turkey.
• Drizzle remaining dressing over top.
• Sprinkle cranberries and pepitas over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**