An incredibly delicious, yet really easy salad recipe!

Thanksgiving salad with goat cheese. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl. Wash and rinse off fingerling potatoes, shake off excess water, and pat dry with a paper towel then slice into. Web the star of this recipe is, of course, the brussels sprouts, but this recipe has a few special ingredients that really amp up the deliciousness factor, including sliced shallot that roasts along with the brussels sprouts, pomegranate seeds and creamy goat cheese.

Web add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Web adding goat cheese to your salad is like adding the perfect ingredient you didn’t realize a recipe was missing until you tried it. Get our recipe for gnocchi with peas and prosciutto.

But quick enough for family dinners, too! Web preheat the oven to 300°f. I loved how the garlic balanced the sweetness of the pomegranate.

To make the most of my prep time, i do the work of halving the brussels sprouts. Perfect for a healthy summer lunch or dinner. Sprinkle with salt and freshly ground black pepper.

It’s french bistro week !!! Preheat the oven to 400°f (204°c). Web step 1 preheat oven to 180°c (160°c fan) mark 4.

Apple chips (optional) how to roast butternut squash. Web gnocchi with peas and prosciutto. Top with sliced apple, dried cranberries and toasted pepitas.