Roasting the Brussels Sprouts

1. Preheat your oven to 400°F.
2. Slice the Brussels sprouts in half.
3. In a medium-sized bowl, combine the halved Brussels sprouts, olive oil, and salt. Toss to coat evenly.
4. Spread the Brussels sprouts on a baking sheet, cut side down.
5. Roast for about 25 minutes, turning them over in the last 5-10 minutes to ensure even browning.

Toasting the Pecans

1. Line a baking sheet with parchment paper and arrange the pecans in a single layer.
2. Toast in the oven at 350°F for about 5 minutes, or until they become darker in color.

Preparing the Dried Cranberries

1. Bring a small pot of water to a boil.
2. Add the dried cranberries to a medium bowl and pour the hot water over them. Soak for 10 minutes and then drain.

Assembling the Salad

1. In a large bowl, combine the roasted Brussels sprouts, toasted pecans, and soaked dried cranberries.
2. Toss everything together, adding an extra tablespoon of olive oil if desired.