• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

What's In The Pan?

  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

Honey Mustard Brussels Sprout Salad with Cranberries and Pecans

November 8, 2017 by Olya 54 Comments

Jump to Recipe - Print Recipe

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 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.
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
4.86 from 27 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
  • 1/2 cup dried cranberries (chopped)
  • 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette

  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 tsp garlic powder
  • ¼ tsp onion powder
  • 1 tbsp honey
  • 1/3 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.

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

Follow me on PINTEREST to get more recipe ideas!

Sharing is caring!

333.4Kshares
  • Facebook2.1K
  • Pinterest331.3K
  • Yummly8

Filed Under: All Recipes, Gluten Free, Holiday Recipes, Most Popular, Salads Tagged With: brussels sprouts, Cranberries, Honey Mustard, Pecans, Vinegar

Follow me on PINTEREST,  FACEBOOK or INSTAGRAM to get more recipe ideas!

If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

« Herb Roasted Chicken Thighs
Grand Marnier Cranberry Sauce »

Reader Interactions

Comments

  1. Zelda Hodge

    January 7, 2021 at 5:27 pm

    Just tried this recipe today – January 7, 2021, and it was pretty tasty. Think I had used too much of the olive oil though, but will make it again and use less oil.

    Reply
    • Olya

      January 7, 2021 at 5:44 pm

      Thank you Zelda! Glad you are making this again!!

      Reply
  2. Julie

    November 25, 2020 at 11:59 am

    Can I chop everything up, and make the dressing the day before, then throw it all together right before the meal?

    Reply
    • Olya

      November 26, 2020 at 1:38 pm

      Yes, absolutely!

      Reply
  3. Beverly Buchanan

    November 11, 2020 at 3:44 pm

    Pretty good. Had a big stalk of brussel sprouts that I needed to use. Roasted some last night, which were ok, then decided to shred some and make this salad. Didn’t use as much oil but the rest of the dressing made the same.

    Reply
    • Olya

      November 11, 2020 at 4:18 pm

      This is a perfect way to use up that big stalk of sprouts!

      Reply
  4. Shirley Robinson

    July 5, 2020 at 7:37 pm

    Made this and really liked. I used French Honey Mustard. I don’t like Brussel sprouts so was a little skeptical, but decide to try, glad I did. Will be making this regularly.

    Reply
    • Olya

      July 8, 2020 at 9:43 am

      So glad you liked this variation of Brussels sprouts. Brussels sprouts are really good healthy food – I am happy you will be eating more of them:).

      Reply
  5. T bradley

    April 26, 2020 at 8:16 pm

    This salad is super easy, fresh and tasty. I highly recommend it for a healthy mid-week side.

    Reply
  6. Haynanna

    April 26, 2020 at 11:50 am

    Loved this twist on salad using Brussels sprouts instead of salad leaves. I used frozen sprouts, let them thaw and then put them through my salad spinner once chopped. Regular mustard worked fine in this recipe. Next time I will use canola oil instead of EVOO so as not to mask any of the dressing’s flavors.

    Reply
    • Olga

      April 26, 2020 at 12:41 pm

      So glad you reviewed this mentioning regular mustard and canola oil. I’m glad both substitutions worked!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Olya! Welcome to the home of amazing recipes that will make you look like a pro! Here you will find expert cooking tips & tricks, step-by-step photo tutorials and videos! Read more

Follow me on the INSTAGRAM!

Find a recipe!

WhatsInThePan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Footer

COPYRIGHT © 2018 What’s in the pan     About me     Contact me     Work with me    Featured On     Privacy Policy

As seen on:
buzzfeedthe kitchnfood52Today Food

Copyright © 2021 · Foodie Pro & The Genesis Framework

MENU
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT