This Honey Mustard Brussels Sprout Salad with Cranberries, Apples and Pecans 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! It’s served with Parmesan cheese.
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. And I did. 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!
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 it will make another appearance on this site in the future with another salad.
This amazing honey mustard dressing uses equal amounts of honey, Dijon mustard and apple cider vinegar – 2 tablespoons of each of these ingredients and 1/3 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.
To explore other Holiday recipe ideas, you can check out these recipes, loaded with flavor and good ingredients, such as green beans, kale, cabbage and more (!) cranberries:
You will love the crispiness of the Brussels sprouts, the sweetness of fresh apples, the tart taste of dried cranberries and the crunchiness of pecans. So delicious with slightly sweet dressing made with Dijon mustard, honey and apple cider vinegar.
- 1 lb. Brussels Sprouts
- 1/2 cup cranberries, dried chopped
- 1/2 cup pecans broken into pieces
- 1 apple, such as Fuji cored and thinly sliced
- 1/3 red onion thinly sliced
- 1/3 cup Parmesan cheese
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/3 cup olive oil more if desired
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sea salt
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.