This week has been a really tough one preparing for a nonprofit conference through my work and a lot of personal challenges going on, so I decided it'd be nice to keep today's post light and share a recipe.
I found the original recipe for this amazing salad here and made a few adjustments. This is seriously my new favorite salad, so light and absolutely delicious. Try it out this weekend!
3 cups of brussels sprouts, sliced in half
1/2 cup of low-sugar dried cranberries
1/2 cup of chopped pecans
2 - 3 tbsp of reduced fat crumbled goat cheese
Peach balsamic vinaigrette (optional)
Preheat oven to 400. Toss brussels sprouts in a bowl with 1 - 2 tbsp of olive oil and lightly season with sea salt. Line baking pan with brussels sprouts and bake in oven for 10 minutes (or until soft enough that a fork easily pokes sprout).
Toss baked brussels sprouts in large bowl. Add dried cranberries, pecans and goat cheese to bowl. Use salad prongs to toss, adding additional olive oil and balsamic vinaigrette if needed.
Serve alongside dinner or as a snack. Hope you find this delicious salad as addictive as I did!