Sprout Salad with Cranberries, Pecan nuts and Clementines
How do you prefer your Brussels sprouts? Boiled? Steamed? Roasted? Pan-fried? Or something else? How about not cooking your sprouts at all this year and trying them raw in a salad, like this delicious Sprout Salad with Cranberries, Pecan nuts and Clementines.
Lightly toast the nuts in a frying pan over a medium heat, taking care not to burn them. Remove the nuts from the heat and tip into a small bowl. Allow to cool a little.
Meanwhile arrange the salad leaves on a large plate and scatter over the Brussels sprouts, cranberries, clementine segments and goats cheese, then sprinkle over the nuts.
Mix together the ingredients for the dressing (I use a small jam jar, so I can give it a good old shake) and drizzle over the salad.
Serve as a main meal with crusty bread, as a starter, or as side dish to chicken, ham or turkey.
Notes
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.