Slice the apples and quarter the figs and roast in the oven on a medium heat for about 15 minutes until tender. Meanwhile, in a pan heat the maple syrup on a low heat and add the pecan nuts and a pinch of salt. Coat the pecans in the maple syrup and take of the heat. Allow the pecans to cool and the maple syrup to harden.

Next assemble to salad. On top of the mixed leaves add the roasted brussel sprouts, roasted apple and fig slices, crumbled feta cheese and candied pecans.

Eat and enjoy!