Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries

A Christmassy salad if ever there was one.

Feeds 2 as a light lunch

Ingredients

500g brussel sprouts, trimmed and halved through the stem

Olive oil

Salt and pepper

Handful of pecans

Handful dried cranberries

50g feta cheese

Method:

Roast the brussel sprouts.

Meanwhile, toast the pecans by adding them to a dry frying pan and toasting the nuts over a medium heat for about 5 minutes. Remove to a board and chop roughly. Set aside.

When the brussel sprouts are done, transfer them onto plates and sprinkle over the toasted, chopped nuts and dried cranberries. Crumble over the feta cheese and drizzle over a little olive oil. Serve warm.

One thought on “Warm Salad of Roasted Brussel Sprouts, Pecans, Feta and Dried Cranberries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

<span>%d</span> bloggers like this: