Brussels Sprout Cranberry Salad with Honey Mustard Vinaigrette

This delicious Honey Mustard Brussels Sprout Salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans.
Brussels Sprout Cranberry Salad in Honey Mustard Vinaigrette Whatsinthepan.comI used red wine vinegar in combination with Dijon mustard and honey and it is absolutely ideal dressing for Brussels sprout-cranberry combination! Honey in the dressing brings pleasant sweetness to the sprouts and also complements pecans very well. And mustard makes the dressing very creamy, just like mayonnaise, but without the calories.
Brussels Sprout Cranberry Salad in Honey Mustard VinaigretteI did a little research how to prepare a basic honey mustard vinaigrette for this amazing Honey Mustard Brussels Sprout Salad. Almost all the recipes I found call for a 3 to 1 ratio of oil to vinegar. Here I use 1/3 cup olive oil and 2 tbsp red wine vinegar. 1/3 cup equals 5 tablespoons and 1 teaspoon, so it’s slightly more on the vinegar side. If you prefer to go with less vinegar, start with 1 tablespoon, taste it and proceed to add more. Or add more oil.
Brussels Sprout Cranberry Salad in Honey Mustard Vinaigrette whatsinthepan.com

Mustard here serves as an emulsifier to our honey mustard dressing.

Not only does it add an additional layer of flavor, it also keeps the oil and vinegar from separating. That’s what an emulsifier does.

Honey Mustard Brussels Sprout SaladAnd remember, first you combine the vinegar and mustard, season with salt and pepper and then slowly drizzle in the oil while whisking the ingredients together.
Brussels Sprout Cranberry Salad in Honey Mustard VinaigretteThis is the attachment I used to shred my Brussels sprouts.
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And even though I use the word whisk when talking about mixing it all together, I usually use a fork, not a whisk to combine my ingredients. It works just fine.
Brussels Sprout Cranberry Salad in Honey Mustard VinaigretteThis salad is perfect for potlucks or holiday meals, but you may find it to be a perfect complement to your everyday dinner as well. And it’s gluten-free!

If you like more salad recipes with Brussels Sprouts, check out this Zesty Brussels Sprout coleslaw with Horseradish.

To explore other Thanksgiving ideas, you can check out these recipes, loaded with flavor and good ingredients, such as green beans, kale, cabbage and cranberries:

Creamy Chicken and Green Bean “Casserole” Skillet with Gruyere Cheese
Irish Mashed Potatoes with Kale
Grand Marnier Cranberry Sauce
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Brussels Sprout Cranberry Salad in Honey Mustard Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 

This delicious Honey Mustard Brussels Sprout Salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans.

Course: Salad
Servings: 4 servings
Author: Olya at Whatsinthepan
Ingredients
Salad
  • 1 pound Brussels sprouts
  • 1/3 cup dried cranberries chopped
  • 1/3 cup pecans broken into pieces
Honey Mustard Vinaigrette
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/3 cup olive oil (5-6 tbsp)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
Instructions
  1. Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
  2. Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and mustard, season with salt and pepper and add garlic and onion powder. Then slowly drizzle in the olive oil while whisking the ingredients together. Now whisk in honey.

  3. Add cranberries and pecans to the bowl with shredded Brussels sprouts. Add the Honey Mustard Vinaigrette from step 2 and mix well.

8 thoughts on “Brussels Sprout Cranberry Salad with Honey Mustard Vinaigrette”

    1. Yes, just make sure to put them in the well sealed plastic bag or airtight container in the fridge. When I made this salad, I shredded them ahead of time too.

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