Easiest Way to Prepare Perfect Salad with brussels sprouts and feta cheese in cranberry sauce 🥗

Salad with brussels sprouts and feta cheese in cranberry sauce 🥗. Place chopped brussels sprouts, cranberries, pecans, apples, bacon, onion and feta in a large bowl. For the dressing (can be made several days in advance): Add all of the dressing ingredients to a jar. Place a lid on the jar and shake well.

Combine Brussels sprouts, red onion, and garlic in a large bowl. Drizzle balsamic vinegar, olive oil, and maple syrup over the sprouts mixture and toss to coat. Grab your brussels sprouts and, using a box/cheese grater, coarsely grate them over the salad, leaving the ends behind. You can have Salad with brussels sprouts and feta cheese in cranberry sauce 🥗 using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Salad with brussels sprouts and feta cheese in cranberry sauce 🥗

1. You need 200 gr of Brussels sprouts.
2. You need 100 gr of cheese feta.
3. Prepare 50 gr of walnuts.
4. It's of -----.
5. You need of For cranberry sauce.
6. You need 200 gr of fresh cranberries.
7. You need 100 gr of sugar.
8. You need 1/2 cup of water.

In a separate bowl, whisk together your dressing and pour over the salad. Toss to lightly coat and dig in! This salad tastes great straight from the mixing bowl and can also be. This citrus & cinnamon infused Cranberry Pecan Brussels Sprout Salad is hearty & packed with flavour & texture.

Salad with brussels sprouts and feta cheese in cranberry sauce 🥗 step by step

1. Cut the Brussels sprouts into halves, bake in oven with salt and pepper for 20-30 minutes..
2. Cut feta cheese into small cubes, nuts into small pieces..
3. Sauce. Boil water, add sugar and berries. Cook it until thickened..
4. Add the sauce to the salad..

Instead we have beautiful, paper thin, shredded Brussels sprouts. Something about the shredding makes them fresher and milder and their texture is kind of crunchy, slightly chewy. To make this Brussels Sprouts, Cranberry and Quinoa Salad recipe, simply… Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. To help offset the sweetness, I topped the salad with some crumbled feta flavored with.