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Shaved sprout salad with goats cheese, toasted pecans and cranberries in a maple balsamic dressing

a quick and simple side salad or light meal with lots of texture and a sweet, tangy dressing. My favourite way to use up leftover sprouts, here they are kept raw and finely shredded and taste completely different to the whole, bitter and over-boiled ones often seen at Christmas time

Total time to make : 15 minutes Time to prep : 15 minutes

Servings : 2


2 cups of cooked quinoa

10 brussels sprouts

1/4 red onion, diced

50g cranberries

40g pecans

50g marinated goats cheese, or feta


4tsp avocado oil or extra-virgin olive oil

2 tsp balsamic vinegar

2 tsp maple syrup



  1. Remove stalks and any dead outer leaves from the Brussels sprouts and finely chop them horizontally, place into a bowl and use your fingers to untangle and seperate the sprout shavings

  2. Mix in the diced red onion, cooked quinoa and crumble over the feta

  3. Dry-toast the pecans on a medium - high heat in a small frying pan

  4. Combine the dressing ingredients in a small jar

  5. Top the salad with the toasted pecans, cranberries and drizzle over the dressing


Nutritional Information

495 calories

14g protein, 56g carbs, 26g fat

Good to know:

  • If you're preparing one serving for lunch tomorrow, pack the un-dressed salad (from step 3) in an airtight container in the fridge along with the dressing in a small jar, store the pecans and cranberries separately (see pictures, below) then toss everything together when you're reading to eat

  • I use old mini jam or mini Nutella jars for single-serve salad dressing jars

  • Can be served as a warm dish with warmed quinoa, the goats cheese will melt

  • Will keep refrigerated for up to 2 days

  • Vegetarian


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