This is the best easy winter salad recipe. I am known in the family for making the best salads and it’s a title I take seriously. This one is perfect for Christmas or New Years too. Roasted brussel sprouts add a nice flavor, topped with pomegranate arils that look like little jewels and the cinnamon candied nuts for the perfect sweet crunch! It’s great paired with pork, turkey or a beef. I’m sharing my recipe below.
Easy Winter Salad
For the salad
- 2 cups brussels sprouts, sliced
- olive oil
- 2 cups chopped pecans or walnuts
- 1/3 cup maple syrup
- dash of cinnamon
- For the greens I like to use frisee, kale, spring mix, or a half and half blend of spinach and arugula
- 2 pears, sliced
- 1 cup pomegranate arils
- 1 log goat cheese crumbled
For the dressing
- 1/2 cup plain greek yogurt
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 Tbsp dijon mustard
- dash of salt to taste
1.) Start by preheating the oven to 350 degrees.
2.) On a sheet pan lined with foil, divide the pan in half. On one side toss the brussel sprouts with olive oil, salt and pepper. On the other side add the nuts, maple syrup, and cinnamon, coating evenly. Sprinkle the nuts with salt. Bake in the oven until roasted about 15-29 minutes. Be sure to stir the nuts periodically.
3.) While the brussel sprouts and nuts are roasting, in a large salad bowl, add the greens, sliced pears, pomegranate arils goat cheese.
4.) Once the brussel sprouts and nuts are roasted, remove from the oven and add into the salad. Toss evenly.
5.) When ready to serve, prepare the dressing. Add all of the dressing ingredients into a mason jar, top and shake. Then lightly pour over the salad.
As always I love to see what you create! So if you make this, tag me on Instagram @ourtiny_nest!
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Raise your hand if you like an easy recipe. These muffin tin cookie pies are foolproof and they look super cute too! Whip them up for when you’re having friends over or heading to your summer picnics for an effortless dessert that everyone will love!
The best part about these muffin tin cookie pies is that you can top them with anything your little heart desires! From whipped cream and berries, to lemon curd and coconut, or in the fall maybe some pumpkin pie filling, mmmm. Scroll down to see how to make these muffin tin cookie pies.
Muffin tin cookie pies
- 1 pack of refrigerated sugar cookie dough
- Whipped cream
- Lemon curd
1.) Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
2.) Start by spraying your muffin pan with nonstick baking spray.
3.) Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
4.) Repeat with the remaining dough until the muffin tin tray is full.
5.) Bake for about 8-10 minutes, until the edges are slightly golden.
6.) Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
7.) When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
If you happen to make these, be sure to comment below or share on Instagram and tag me @ourtiny_nest so I can see how they came out!
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Muffin tin cookie pies
This is the easiest dessert recipe you will ever make and it is sure to be a favorite! Top with seasonal fruit or whatever toppings sparkle your fancy!
- 1 pack refrigerated cookie dough
- whipped cream
- lemon curd
Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
Start by spraying your muffin pan with nonstick baking spray.
Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
Repeat with the remaining dough until the muffin tin tray is full.
Bake for about 8-10 minutes, until the edges are slightly golden.
Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.
This past week that I’ve been home I’ve found myself baking ALOT, anyone else? (STRESSED spelled backwards is DESSERTS am I right?) Yesterday I was craving something sweet and gooey to comfort my soul. I can’t think of anything that’s more comforting than peanut butter and chocolate so I got to work. These chocolate chip peanut butter bars quickly became a family favorite in our house and you most likely have all of the ingredients on hand.
Chocolate chip peanut butter bars
- 2 sticks of salted butter
- 2/3 cups of brown sugar
- 1/2 cup of granulated sugar
- 2 eggs
- 2 tsps of vanilla extract
- 2 1/4 cups of flour
- 1 tsp of baking soda
- 3 cups of chocolate chips
- 1 cup of peanut butter
- Preheat oven to 350 degrees F. Lightly grease your baking dish (I used a 9×9).
- In a large mixing bowl, cream together butter, brown sugar and granulated sugar.
- Add eggs one at a time and beat until combined. Stir in vanilla.
- Add in flour and baking soda mixing well. Fold in the chocolate chips.
- Pour 1/2 of the batter into your prepared baking dish.
- Dollop the peanut butter on top and swirl into the dough.
- Pour the remaining dough on top and spread evenly.
- Bake in oven for about 22-25 minutes (until you can insert a knife in the center and it comes out clean).
- Let cool before cutting.
I personally think these are best when they are warm and all melty in the middle with a nice cold glass of milk enjoyed by my lonesome curled up on the couch with a comfy blanket for all the feels.
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