Description
A delicious and refreshing salad perfect for your Thanksgiving feast.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/4 cup crumbled goat cheese
- For the dressing: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions
- In a large bowl, combine the sliced Brussels sprouts, dried cranberries, toasted pecans, and goat cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
- Pour the dressing over the salad ingredients and toss to coat.
- Serve immediately or chill for later.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
- This salad can be made a day in advance. Store the dressing separately and toss just before serving.
- Prep Time: 15 min
- Cook Time: 7 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of salad
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Thanksgiving salad, Brussels sprouts salad, fall salad, holiday recipe, cranberry pecan salad