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    Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

    Nov 8, 2017 · 66 Comments

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

    Shredded Brussels sprouts are a worthy rival to lettuce leaves in this delicious salad that’s studded with pecans and dried cranberries.

    I’ve shared several recipes that call for this versatile and healthy vegetable, such as Creamy Garlic Brussels, Brussels Sprout Coleslaw, Brussels sprouts Gratin and Warm Quinoa Salad with Brussels Sprouts, So if you’re a lover of Brussels like I am, be sure to check out those delicious recipes too.

    In this shredded Brussels sprout salad recipe, we’re keeping them in their raw state and shredding them to use as a hearty stand in for lettuce. This recipe makes a large enough batch for 4 to 5 people to share. This Brussels sprout salad will keep well in an air-tight container in the fridge for up to 4-5 days. Add some chopped protein (such as chicken, turkey or pork) and you’ll have yourself a delicious and well-balanced lunch.

    Brussels Sprouts Salad with Honey Dijon Vinaigrette – a crowd-pleasing addition to your holiday table.

    You can either shred the Brussels sprouts yourself or use pre-shredded sprouts – either way it’s healthy, it’s full of flavor, and can be prepped a day or even two days before it’s on the menu. Don’t you love prep ahead Brussels sprouts recipes!

    If using whole Brussels I recommend using a food processor with the shredding blade.

    How to make amazing Honey Mustard Salad Dressing

    I used red wine vinegar in combination with Dijon mustard and honey and it is absolutely ideal dressing for Brussels sprout salad!

    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.

    Oil to vinegar ratio

    I 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.

    Components of Honey Mustard Dressing

    Here I use ⅓ cup olive oil and 2 tablespoon red wine vinegar. ⅓ 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.
    Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

    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 Salad with Cranberries and Pecans

    And 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.

    How to chop or shred Brussels Sprouts for the salad

    Trim the end off of each Brussels sprout by cutting the dark thin slice  off of the root end. In a food processor fitted with the slicing attachment as shown in my picture below, shred the Brussels sprouts.  But if you don’t have a food processor, you can just thinly slice the Brussels sprouts with a knife.

    This is the attachment I used to shred my Brussels Sprouts.
    Shredding Brussels Sprouts in Food Processor

    Use a whisk or a fork to mix dressing ingredients

    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. You are minutes away from the gorgeous Honey Mustard Brussels Sprout Salad with Cranberries and Pecans
    Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

    This Honey Mustard Brussels sprout 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!

    What to serve with this Brussels Sprout Salad

    Brown Sugar Dijon Glazed Pork Loin
    Garlic Herb Butter Roasted Turkey Breast
    Parmesan Crusted Chicken
    Pan Seared Chicken Thighs
    Chicken Lazone

    More Holiday Recipes

    Creamy Chicken and Green Bean “Casserole” Skillet with Gruyere Cheese
    Irish Mashed Potatoes with Kale
    Grand Marnier Cranberry Sauce

    More delicious Brussels sprouts recipes:

    Roasted Brussels sprouts with butternut squash
    Warm Quinoa and Brussels sprouts Salad in Honey Mustard
    Zesty Brussels sprout Coleslaw with Horseradish
    Brussels sprouts and Bacon Gratin

    Print Recipe
    4.34 from 53 votes

    Brussels Sprout Cranberry-Pecan Salad in Honey Mustard Vinaigrette

    This delicious Honey Mustard Brussels Sprout Salad with Cranberries and Pecans is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans.
    Prep Time20 mins
    Total Time20 mins
    Course: Salad
    Cuisine: American
    Keyword: brussels sprout cranberry pecan salad
    Servings: 4 servings
    servings
    Author: Olya

    Ingredients

    Salad

    • 12 oz Brussels sprouts
    • ½ cup dried cranberries (chopped)
    • ⅓ cup pecans (chopped)

    Honey Mustard Vinaigrette

    • 2 tablespoon red wine vinegar
    • 2 tablespoon Dijon mustard
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 1 tablespoon honey
    • ⅓ cup olive oil (5-6 tbsp)

    Instructions

    • 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.
    • Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
    • Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
    • Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
    Nutrition Facts
    Brussels Sprout Cranberry-Pecan Salad in Honey Mustard Vinaigrette
    Amount Per Serving
    Calories 307 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 3g19%
    Sodium 253mg11%
    Potassium 375mg11%
    Carbohydrates 22g7%
    Fiber 4g17%
    Sugar 13g14%
    Protein 4g8%
    Vitamin A 640IU13%
    Vitamin C 72.3mg88%
    Calcium 46mg5%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    You might also like these delicious and healthy salads:
    Olive Garden Copycat Salad with homemade Italian Dressing
    Italian Salad Olive Garden Copycat Recipe
    Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans
    Honey Mustard Brussels Sprout with Apples, Cranberries and Pecans
    Cranberry Spinach Walnut Salad in Honey Mustard Vinaigrette
    Spinach Honey Mustard Salad with Cranberries and Walnuts

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    Reader Interactions

    Comments

    1. Sandra Lee says

      December 25, 2021 at 11:06 pm

      Very good. Made this for Christmas 2021. Rave reviews from guests.

      Reply
    2. Liz says

      October 07, 2021 at 10:07 am

      This was a delicious alternative to your everyday salad. I have never made brussels sprout salad. I recently had it at a restaurant and was pleasantly surprised. I decided to try this recipe and serve at my book club dinner. It was a big hit and I enjoyed it as well. Thanks for a great recipe. Loved the dressing.

      Reply
      • Olya says

        October 08, 2021 at 10:33 am

        Thank you Liz for trying the salad and serving it at your book club dinner!

        Reply
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