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.

Components of this amazing Dijon Mustard Dressing

I 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.

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.

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.

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.

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 Brussels Sprouts

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.

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.

This 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

You might also like these delicious and healthy salads:
Olive Garden Copycat Salad with homemade Italian Dressing

Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans

Cranberry Spinach Walnut Salad in Honey Mustard Vinaigrette

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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

Calories: 294 kcal

Author: Olya at Whatsinthepan

Ingredients

Salad

• 12 oz 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
• 1 tbsp honey
• 1/3 cup olive oil (5-6 tbsp)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp sea salt

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. Now whisk in honey. Then 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.
   

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

Nutrition Facts

Brussels Sprout Cranberry Salad in Honey Mustard Vinaigrette

Amount Per Serving

Calories 294

* Percent Daily Values are based on a 2000 calorie diet.