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Warm Brussels Sprouts Salad with Honey-Dijon Vinaigrette 1/4 cup dried cranberries 2 tbs. honey 1 tbs. olive oil 1 tbs. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper 1 lb fresh Brussels sprouts, trimmed and quartered 1/4 cup coarsely chopped walnuts 1/4 cup crumbled feta cheese Preheat oven to 375. In a large bowl, combine honey, oil, mustard, salt and pepper. Add cranberries, Brussels sprouts and walnuts. Toss to coat. Spread the mixture in a single layer on a baking sheet. Roast for 30 minutes or until sprouts are tender and leaves just begin to brown. Serve with crumbled feta cheese.
Warm Brussels Sprouts Salad with Honey Dijon Vinaigrette by Poor Girl Eats Well ♥♡♥
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