Add dried cherries or cranberries for an extra pop of color.
While this salad is great fresh, tossed on the day it's made, it's also lovely served hot the next day. Simply pour leftover salad into a casserole dish and bake at 350°F 20 to 30 minutes, until cheese is melted and sprouts are warmed through.
Don't have a 6-quart trifle dish or bowl? No problem. You can easily halve this recipe.
Try candied pecans instead of plain roasted nuts for added sweetness.