Honey Mustard Brussels Sprout Salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped 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.
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 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.
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
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
Brussels Sprout Cranberry-Pecan Salad in Honey Mustard Vinaigrette
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
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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This salad is super easy, fresh and tasty. I highly recommend it for a healthy mid-week side.
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.
So glad you reviewed this mentioning regular mustard and canola oil. I’m glad both substitutions worked!