Crispy brussels, tangy cranberries and a little bit of sweet and salty make this red and green salad a wonderful addition to your meals.

  • 3 cups roasted Brussels (we used purple!)
  • 1 tbsp toasted sunflower seeds
  • ¼ cup dried cranberries
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • Cooking spray


  1. Rinse brussels and spread on a baking sheet. 
  2. Spray lightly with cooking spray.
  3.  Roast in the oven at 425F for 15 minutes. 
  4. Remove from the oven. In a medium sized bowl, mix brussels with sunflower seeds, dried cranberries, balsamic vinegar, and maple syrup.

Serves 3

Exchanges: 1 vegetable, ⅓ fruit

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