Apple, Pecans and Brussels Sprouts Salad is a healthful and vibrant salad for this time of year! But the best part is the incredible homemade dressing made with honey, Dijon mustard and apple cider vinegar!
This is the second time in less than 2 weeks that I’ve made a salad out of Brussels Sprouts and Honey Dijon Dressing. The first one – Brussels Sprout Cranberries Salad with Honey Dijon Vinaigrette, was made with red wine vinegar and turned out to be so amazing that everyone in my family raved to make another one.
This time, I added apples and a bit of red onion and I used a different vinegar here – Apple Cider Vinegar. And I just love everything about this salad – crunchy pecans, crisp apples, sweetened cranberries and of course, Parmesan! All of these wonderful ingredients make one incredible mouthwatering salad!
Health Benefits of Honey Dijon Brussels Sprout Salad
- Vitamins. This salad is as colorful as it is healthy. With 80% of your daily requirement for vitamin C, good amount of vitamin A and calcium, this is a powerhouse of vitamins and nutrients.
- Nutrients. Cranberries are a great source of iodine, an essential nutrient for your thyroid health.
- Fiber. And don’t forget about all the fiber from Brussels sprouts, cranberries and apples. So healthy!
Honey Dijon Dressing, made with apple cider vinegar makes this Honey Mustard Brussels Sprout salad just that much better. An amazingly delicious dressing!
And I bet this delicious dressing will make another appearance on this site in the future with another salad.
How to make Honey Dijon Dressing
This amazing honey mustard dressing uses equal amounts of honey, Dijon mustard and apple cider vinegar – 2 tablespoons of each of these ingredients and ⅓ cup of olive oil.
Onion and garlic powder offset the sweetness of honey but do not overwhelm the overall taste. I also use salt here to balance out sweetness of honey and the zest of honey mustard.
Recipes to pair up with Brussels Sprout Salad
The recipes below are loaded with flavor and good ingredients, such as green beans, kale, cabbage and even more (!) cranberries:
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
Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans
Ingredients
- 1 lb. Brussels Sprouts
- ½ cup cranberries, dried, chopped
- ½ cup pecans, broken into pieces
- 1 apple, such as Fuji, cored and thinly sliced
- ⅓ red onion, thinly sliced
- ⅓ cup Parmesan cheese
Honey Mustard Dressing
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- ⅓ cup olive oil, more if desired
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
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 Dressing: In a small bowl, first combine the vinegar and mustard, season with salt and pepper and add garlic and onion powder. Then slowly drizzle in the olive oil while whisking the ingredients together. Now whisk in honey.
- Adding it all together: Add cranberries, apples, pecans and red onion to the bowl with shredded Brussels sprouts. Add the Honey Mustard dressing Vinaigrette from step 2 and mix well. Sprinkle with Parmesan cheese.
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.
If we don’t like parmesan cheese will eliminating it be ok
Yes!
I made this salad for Thanksgiving and had it for breakfast! It was a hit with the kids as well! Thank you for sharing!
So happy to hear kids ate it too.
My kids had to ask what the green ingredient was (Brussels sprouts)! well masked by the honey-mustard dressing.
Well masked indeed!
Can I use raw apple cider vinegar? Would it affect the taste?
You can use it, but it’s definitely stronger than regular apple cider vinegar. To me the smell of raw apple cider vinegar can be overpowering.
I made this salad – it was excellent! The only thing I changed is adding more olive oil to the dressing. It seemed to be to thick to me.
I didn’t have brussels sprouts so I made a garden salad and “zipped” it up with apples and dried cranberries. Made your honey mustard dressing and it was FANTASTIC. Thank you for sharing this.
Do you think apple chips will work here instead of fresh apples? I don’t like fresh apples.
Yes – that’s a great replacement for fresh apples. One of my favorite salads at Panera Bread has apple chips in it and they taste pretty soft in the dressing.
Beautiful salad! Love salads with cheese!