make and do

• - preheat the oven to 180C and line a baking tray with parchment paper
• - in a small pot melt the honey or maple syrup with the coconut oil until combined. add the pecans to the pot and mix until they are coated with the sticky paste. add a pinch of sea salt
• - transfer the nuts to the lined tray and spread evenly, ensuring they are not overlapping. roast in the middle of the oven for 8-10 minutes - checking after 5 minutes to ensure they are toasting evenly. remove from the oven and set to the side allowing them to cool on the tray while preparing the rest of the salad
• - combine all the ingredients for the dressing in a bowl and whisk until smooth (I used about 3/4 of this dressing for this dish and kept the rest in the fridge for another salad)
• - using a mandolin, food processor or a sharp knife thinly slice the sprouts and apple and toss into a large bowl
• - pour over about 3/4 of the dressing. use a tongs or get your hands in there to mix thoroughly
• - add the toasted pecans, cranberries and mix to combine
• - crumble over feta if using and serve (this keeps in the fridge for a few hours too if you want it make it ahead of time)