Brussels Sprout Salad is all about fresh, crisp, shredded sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans. This delicious flavor combination is a perfect fall salad for your Holiday recipe repertoire!
Brussels Sprout salad in Honey Mustard dressing makes a great Thanksgiving side or dinner! 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 Fall season 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.
Raw Brussels Sprouts. 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.
Pecans & sun-dried cranberries are crunchy additions that add both sweetness and tartness to the already rich flavor of this fall salad.
Honey Dijon Vinaigrette – a crowd-pleasing addition to your holiday table.
Salad dressing components
To make Honey Dijon Vinaigrette, I used red wine vinegar in combination with Dijon mustard and honey and it is absolutely ideal dressing for Brussels sprout salad!
- Olive oil. Here I use ⅓ cup first cold press extra virgin olive oil.
- Red wine vinegar. 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 in the dressing brings pleasant sweetness to the sprouts and also complements pecans very well.
- Dijon mustard makes the dressing very creamy, just like mayonnaise, but without the calories. Not only does the mustard add an additional layer of flavor and creaminess, it also serves as an emulsifier to keep the oil and vinegar from separating.
- Salt & pepper, onion & garlic powders. 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.
Oil to vinegar ratio
3 to 1 ratio of oil to vinegar. 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.
How to mix dressing ingredients
Use a whisk or a fork! 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.
How to slice Brussels Sprouts for the salad
Use pre-shredded Brussels Sprouts. 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!
Thinly slice them. But if you don’t have a food processor, you can just thinly slice the Brussels sprouts with a knife.
Use food processor. If using whole Brussels I recommend using a food processor with the shredding blade. 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.
How to store the salad
Refrigerate. This Brussels sprout salad will keep well in an air-tight container in the fridge for up to 4-5 days.
Brussels Sprouts Salad Variations
Add protein! Add some chopped protein (such as chicken, turkey or pork) and you’ll have yourself a delicious and well-balanced lunch.
Add quinoa! Adding quinoa to the salad is something I love to do because of the texture of quinoa in combination with the Honey Mustard dressing.
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 Sprouts Salad
More delicious Brussels Sprouts recipes:
More Holiday Recipes
Brussels Sprout Cranberry-Pecan Salad in Honey Mustard Vinaigrette
- 12 oz Brussels sprouts
- ½ cup dried cranberries, (chopped)
- ⅓ cup pecans, (chopped)
- 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.
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.
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