Maple Balsamic Roasted Brussels Sprouts Salad

Recipe serves 4:

Ingredients:

- 1 pack baby spinach leaves

- 200g Brussels sprouts, halved

- 1 tbsp balsamic vinegar

- 2 tsp maple syrup

- 4 baby beetroots, pre-cooked and quartered

- 1/2 cup roasted pecans, chopped 

- 1/2 cup cranberries

- Honey mustard dressing: 1 tbsp mustard, 2 tsp honey, 2 tbsp olive oil, juice of 1/2 a lemon, salt and pepper to taste

Instructions:

- Preheat the oven to 190C. Toss Brussels sprouts with balsamic vinegar, maple syrup, salt, pepper and olive oil. Lay on a roasting tray and bake for 20 minutes or until golden brown and caramelised. Let cool.

- Whisk the ingredients for the dressing. Toss the baby spinach with half the dressing, then add the Brussels sprouts, beetroot, pecans and cranberries. Drizzle over the remaining dressing.