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.
Simple ingredients
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
Brown Sugar Dijon Glazed Pork Loin
Garlic Herb Butter Roasted Turkey Breast
Parmesan Crusted Chicken
Pan Seared Chicken Thighs
Chicken Lazone
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
More Holiday Recipes
Creamy Chicken and Green Bean “Casserole” Skillet with Gruyere Cheese
Irish Mashed Potatoes with Kale
Grand Marnier Cranberry Sauce
Brussels Sprout Cranberry-Pecan Salad in Honey Mustard Vinaigrette
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.
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 salads
Olive Garden Copycat Salad with homemade Italian Dressing
Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans
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This is delicious. I used dried cherries. However,I didn’t use all the dressing. Would you refrigerate this dressing?
Yes – I always refrigerate it.
Does this store well
in the refrigerator?
Yes, it does! Would eat it within 2-3 days.
I have never liked Brussels sprouts until I started using Pinterest recipes. Yours was my first salad recipe and I don’t need to look for more. We loved it!
Thank you Kaye – your comment made my day!!
I’ve tried this recipe several times & it has been one of my favorites.
Thank you so much! I am so happy you’re loving the Brussels sprouts!
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.
Thank you Zelda! Glad you are making this again!!
Can I chop everything up, and make the dressing the day before, then throw it all together right before the meal?
Yes, absolutely!
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.
This is a perfect way to use up that big stalk of sprouts!
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.
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:).
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!
I made this, but didn’t really get that Wow taste other’s commented on?? Definitely the cranberries and pecans helped.