Crunchy Fall Salad

This is so good, you’ll want to serve it on Thanksgiving as well.

• ½ cup walnuts or pecans
• 1 pound Brussels sprouts
• ½ cup dried cranberries
• ¼ cup red or white onion, thinly sliced
• 3 slices bacon, cooked, drained and chopped
• 2 tablespoons brown mustard
• 2 tablespoons olive oil
• 2 tablespoons honey or maple syrup

1. In a small skillet, toast nuts over medium heat until they become slightly brown and fragrant. Set aside.
2. Remove outer tough leaves and ends of Brussels sprouts. With a sharp knife, slice sprouts crosswise into thin slices.
3. In a medium bowl, combine nuts, Brussels sprouts, cranberries, onion and bacon.
4. In a separate microwave-safe bowl, whisk together mustard, oil and honey. Heat in the microwave for 10-20 seconds on high heat or until warm. Pour dressing over salad. Serve immediately.