Recipe courtesy of Julianna / @juliannavezza
Preheat skillet over medium heat and add oil. Place fish sticks in skillet. Cook for 7-8 minutes until golden brown and crispy (flipping halfway). Remove from heat and chop each stick into 1-inch pieces; set aside.
Trim the Brussels sprouts by cutting off the stem ends. Thinly slice using a mandoline or sharp knife and place into a large bowl. Add fish sticks, apple, almonds and cranberries to bowl.
Make the lemon vinaigrette by whisking together all of the dressing ingredients in a small mixing bowl.
To serve, toss the salad with the lemon vinaigrette.