Brussels Sprout Salad in Honey Mustard Vinaigrette Recipe

Introduction

This Brussels Sprout Salad in Honey Mustard Vinaigrette is a fresh, vibrant dish perfect for any season. Crisp shredded Brussels sprouts combine with sweet cranberries and crunchy pecans, all tossed in a tangy, creamy vinaigrette. It’s a delightful way to enjoy this nutritious vegetable.

Ingredients

• 12 oz Brussels sprouts
• 1/2 cup dried cranberries, chopped
• 1/3 cup pecans, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon honey
• 1/3 cup olive oil (5-6 tablespoons)

Instructions

1. Step 1: Prepare the Brussels sprouts by cutting off the ends and removing any browning outer leaves.
2. Step 2: Shred the Brussels sprouts using a food processor with a slicing blade or slice them as thinly as possible with a sharp knife. Place them in a large mixing bowl.
3. Step 3: In a small bowl, combine red wine vinegar and Dijon mustard. Season with sea salt, black pepper, garlic powder, and onion powder, then whisk to combine.
4. Step 4: Whisk in the honey, then slowly drizzle in the olive oil while whisking continuously until the vinaigrette becomes thick and creamy.
5. Step 5: Add the chopped dried cranberries and pecans to the shredded Brussels sprouts.
6. Step 6: Drizzle the honey mustard vinaigrette over the salad and toss thoroughly with a wooden spoon to coat all ingredients well. Serve immediately.

Tips & Variations

• Try adding crumbled feta or goat cheese for a creamy, tangy twist.
• For extra crunch, toast the pecans lightly before chopping.
• Swap dried cranberries for dried cherries or raisins depending on your preference.
• If you don’t have a food processor, slicing the Brussels sprouts thinly with a sharp knife works perfectly well.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh as the Brussels sprouts will soften over time. If needed, gently toss before serving again. Keep the vinaigrette separate if you prefer to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the ingredients in advance but for the best texture, toss the salad with the vinaigrette just before serving.

What can I use if I don’t have Dijon mustard?

You can substitute with yellow mustard or whole grain mustard, though the flavor will be slightly different but still delicious.

Brussels Sprout Salad in Honey Mustard Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

A fresh and vibrant Brussels Sprout Salad tossed in a sweet and tangy Honey Mustard Vinaigrette, complemented by dried cranberries and crunchy pecans. This easy-to-make salad is perfect as a light side dish or a healthy snack.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 12 oz Brussels sprouts
• 1/2 cup dried cranberries, chopped
• 1/3 cup pecans, chopped

Honey Mustard Vinaigrette

• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• ¼ teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 tablespoon honey
• 1/3 cup olive oil (5–6 tablespoons)

Instructions

1. Prepare Brussels sprouts: Cut off the ends of the Brussels sprouts and remove any browning outer leaves to ensure freshness and a clean taste.
2. Shred Brussels sprouts: Using a food processor with a slicing blade, shred the Brussels sprouts finely. Alternatively, you can thinly slice them using a sharp knife for a similar texture. Place the shredded sprouts in a large mixing bowl.
3. Make the Honey Mustard Vinaigrette: In a small bowl, combine red wine vinegar and Dijon mustard. Season with sea salt, black pepper, garlic powder, and onion powder. Whisk the mixture well to blend the flavors.
4. Add honey and olive oil: Whisk in the honey thoroughly. Then, slowly drizzle in the olive oil while continuously whisking to emulsify the vinaigrette. Continue whisking for about one minute until the mixture is thick, creamy, and fully incorporated.
5. Combine salad ingredients: Add the chopped dried cranberries and chopped pecans to the bowl with shredded Brussels sprouts.
6. Toss with vinaigrette and serve: Drizzle the prepared Honey Mustard Vinaigrette over the salad and mix everything well using a wooden spoon. Serve immediately to enjoy the fresh and crisp texture.

Notes

• For best results, use fresh Brussels sprouts and shred them just before assembling the salad to maintain their crispness.
• You can substitute pecans with walnuts or almonds if preferred.
• Adjust the amount of honey in the vinaigrette for a sweeter or more tangy flavor based on your preference.
• This salad is best served fresh but can be refrigerated for up to a day; the sprouts may soften over time.
• For a vegan version, replace honey with maple syrup or agave nectar.

Keywords: Brussels Sprout Salad, Honey Mustard Vinaigrette, Healthy Salad, Vegetarian Salad, Cranberry Salad, Pecan Salad