Even though the temperature has been dropping I still crave a good salad. I love the way you can combine different temperatures, textures, and all different variety of ingredients.

I think a salad can be either a great compliment to a meal or a meal in and of itself. I often make my best salads right after I get home from the grocery store but also at the end of the week when I am trying to use up the last of my groceries.

This salad from Minimalist Baker is Roasted Fennel and Brussel Sprout Salad.

I love the way she combines the roasted veggies with both fresh and dried fruit and roasted almonds. It is crunchy, tangy, and oh so delicious!

We ate this as our meal but it would be a great addition to your holiday table. If you plan on making this just be sure to serve it as soon as the veggies come out of the oven. That’s when the brussel sprouts taste their best.

I changed up the dressing a little and added some Dijon mustard and a touch of maple syrup. I thought it made it taste even better! I added 1 1/4tsp dijon mustard and 1 tsp maple syrup. Just add the amount that tastes good to you.

Let me know when you try it!