This salad is great served as both a side and a main lightmeal. The addition of the feta cheese, dried cranberries and pecans, along witht he maple mustard dressing makes for a very hearty bowl and a great meal on a sunny day.
Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 5 MINUTES
Ingredients
Method
– Shred the sprouts in a food processor, then mix with the arugula and place in a large serving plate.
– Toast the pecans in a large skillet over medium heat, stirring often, until they’re fragrant and starting to brown. Let them cool for 10 minutes, then roughly chop and add to the arugula and sprout mixture.
– Add the dried cranberries and feta (if using).
– Drizzle with the maple mustard dressing, give everything a good toss and serve.
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