Brussels Sprout Salad in Honey Mustard Vinaigrette Recipe
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.
- 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
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
- Prepare Brussels sprouts: Cut off the ends of the Brussels sprouts and remove any browning outer leaves to ensure freshness and a clean taste.
- 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.
- 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.
- 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.
- Combine salad ingredients: Add the chopped dried cranberries and chopped pecans to the bowl with shredded Brussels sprouts.
- 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
