Honey-Mustard Brussels Sprouts Salad

Introduction

“Have you ever tried Brussels sprouts in a salad? This Honey-Mustard Brussels Sprouts Salad has totally changed the way I see this veggie! It’s not the mushy side dish from my childhood dinners—instead, these shaved Brussels sprouts are crunchy, fresh, and full of life when paired with a tangy-sweet honey-mustard dressing. Toss in some crunchy almonds, sweet dried cranberries, and a sprinkle of Parmesan, and you’ve got a salad that’s as satisfying as it is healthy.”

Discuss what makes this salad special, especially its textures (crunchy, crisp) and flavors (savory, tangy, with a hint of sweetness). Share a personal connection or how it’s become a family favorite for you.

Why You’ll Love This Recipe

Outline specific reasons why readers will enjoy this salad:

• Easy to make: Minimal cooking is required—just a quick whisk for the dressing and a light toast for the nuts.
• Loaded with flavors and textures: Sweet honey, tangy mustard, salty Parmesan, and crunchy Brussels sprouts and almonds create a balanced dish.
• Nutrient-packed: Brussels sprouts are full of vitamins C and K, and almonds add healthy fats and protein.
• Customizable: Easily adapt the recipe for dietary needs or taste preferences.

Use sensory language, like how the dressing’s tanginess complements the natural sweetness of the Brussels sprouts, to help readers imagine the dish.

Preparation Time and Servings

Provide a quick breakdown:

• Total Time: 15 minutes
• Servings: Serves 4 as a side dish
• Nutrition: Approx. 150 calories per serving, with 5g protein, 10g fat, and 10g carbs

Ingredients

List each ingredient and briefly describe its role:

• 1 lb Brussels sprouts, shaved – The base of the salad, providing crunch and a mild bitterness that pairs well with sweet and tangy flavors.
• 1/4 cup sliced almonds, toasted – Adds nuttiness and crunch; toasting enhances their flavor.
• 1/4 cup dried cranberries – For a hint of sweetness to balance the dressing’s tanginess.
• 1/4 cup grated Parmesan cheese – A savory, umami-rich addition.
• For the dressing:
  • 2 tbsp Dijon mustard – The foundation of the dressing, offering tang and a creamy consistency.
  • 2 tbsp honey – Sweetens the dressing, balancing out the mustard.
  • 1/4 cup extra-virgin olive oil – Adds a smooth texture and richness.
  • 1 tbsp apple cider vinegar – Brings brightness and acidity.
  • Salt and pepper to taste

Step-by-Step Instructions

Here’s a sample breakdown, with added cooking tips:

1. Prepare the Brussels Sprouts
   • Trim the ends of each Brussels sprout and remove any discolored leaves. Then, slice each sprout thinly using a sharp knife or a mandoline for even slices.
   • Tip: If you’re short on time, buy pre-shaved Brussels sprouts.
2. Toast the Almonds
   • Heat a small skillet over medium heat. Add sliced almonds and toast for 3-4 minutes, stirring frequently until they’re golden brown and fragrant. Watch closely to avoid burning.
   • Tip: Toasting brings out the almond’s natural oils, making them more flavorful and crisp.
3. Make the Honey-Mustard Dressing
   • In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking, which will emulsify the dressing and make it smooth.
   • Tip: Taste as you go. Add extra honey for more sweetness or extra mustard for a tangier kick.
4. Assemble the Salad
   • Place the shaved Brussels sprouts in a large bowl. Drizzle half of the dressing over the sprouts and toss until evenly coated.
   • Tip: Massaging the dressing into the Brussels sprouts helps soften them slightly, making them more palatable in a salad.
5. Add the Toppings
   • Sprinkle the toasted almonds, dried cranberries, and Parmesan cheese over the salad. Drizzle the remaining dressing on top, then toss again until everything is well combined.
6. Serve and Enjoy
   • Transfer the salad to a serving dish, or portion it out onto individual plates. Enjoy immediately for the best flavor and texture.

How to Serve

List serving suggestions:

• With roasted chicken: For a light and healthy main meal.
• Alongside pasta: Pairs well with creamy pasta dishes for a contrast in flavors.
• As a holiday side: The flavors work wonderfully as a side dish for Thanksgiving or holiday dinners.
• With crusty bread: Adds even more crunch and completes the meal.

Additional Tips

Include tips to help ensure the salad comes out perfectly every time:

1. Use fresh Brussels sprouts – Fresh, bright green sprouts are the best option for maximum crunch and flavor.
2. Adjust the dressing – If the salad feels too tangy, a touch of extra honey or even a dash of water can mellow it out.
3. Make ahead option – Shave the Brussels sprouts and prepare the dressing in advance, but don’t toss the salad until right before serving to keep it crisp.
4. Substitute for dried cranberries – Try pomegranate seeds or golden raisins for a slightly different sweetness.
5. Toast the almonds – Toasted nuts have more depth and crunch, enhancing the salad’s texture.

Recipe Variations

Offer variations for customizing the recipe:

• Add protein: Toss in shredded rotisserie chicken or chickpeas for extra protein.
• Make it vegan: Skip the Parmesan and use maple syrup instead of honey in the dressing.
• Add a spicy kick: Add a pinch of red pepper flakes or sliced chili peppers to the dressing.
• Swap nuts: Try pecans or walnuts for a different nutty flavor.
• Make it a main course: Add cooked farro or quinoa for a more filling salad.

Serving Suggestions

Suggest pairings:

• With a creamy soup: A rich butternut squash or tomato soup complements the salad’s bright flavors.
• Serve with grilled fish: Salmon or tilapia’s mild flavor lets the salad shine.
• Enjoy with iced tea or lemonade: The acidity pairs beautifully with the salad’s tanginess.
• Pair with a cozy casserole: Something hearty like shepherd’s pie complements the fresh crunch of the salad.

Freezing and Storage

Explain how to store leftovers and keep ingredients fresh:

• Storage: Keep leftover salad in an airtight container in the fridge for up to 2 days, but be aware it may lose some crunch.
• Dressing: Store any extra dressing separately in a jar in the fridge for up to 5 days. Shake well before using.
• Freezing: Brussels sprouts don’t freeze well once dressed, but you can freeze undressed, shaved sprouts in a sealed container for up to a month.

Special Equipment

List any helpful tools and their uses:

• Mandoline slicer: Perfect for thinly shaving Brussels sprouts quickly and evenly.
• Large mixing bowl: Helpful for tossing and coating the Brussels sprouts with the dressing.
• Small skillet: Ideal for toasting nuts to enhance their flavor.

FAQ Section

Address common questions readers might have:

• Can I use frozen Brussels sprouts?
  Not recommended. Fresh Brussels sprouts give the best texture for this salad.
• Can I make the salad ahead of time?
  Yes, you can shave the sprouts and make the dressing ahead. Combine right before serving to keep it fresh and crunchy.
• What if I don’t have Dijon mustard?
  Substitute with any mustard you have, though the flavor will vary slightly.
• Can I make this nut-free?
  Yes! Swap out the almonds for pumpkin seeds or sunflower seeds.
• Can I use frozen Brussels sprouts instead of fresh?
• It’s best to use fresh Brussels sprouts for this salad because they have a crisp texture that holds up well in raw salads. Frozen Brussels sprouts tend to become mushy when thawed, which can make the salad too soft.
• What if I don’t have Dijon mustard? Can I use a different kind of mustard?
• Yes, you can substitute with other types of mustard, but it will change the flavor slightly. Dijon provides a nice tang and smooth texture. If you use yellow mustard, expect a sharper, slightly sweeter flavor. Whole-grain mustard works as well, adding an extra bit of texture to the dressing.
• Is there a way to make this salad vegan?
• Absolutely! To make this salad vegan, simply replace the honey with maple syrup and skip the Parmesan cheese. You can also use a vegan cheese substitute if desired, or even add a bit of nutritional yeast for a similar umami flavor.
• Can I make this salad ahead of time?
• Yes, you can prepare some components in advance. Shave the Brussels sprouts and make the dressing up to two days ahead, storing them separately in the fridge. Just wait to toss everything together until you’re ready to serve so the salad stays fresh and crisp.
• What are some other fruits or nuts I can add?
• This salad is highly customizable! If you don’t have dried cranberries, dried cherries or apricots work well. For the nuts, pecans or walnuts are great alternatives to almonds, bringing a different nutty flavor.

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Conclusion

This Honey-Mustard Brussels Sprouts Salad is truly a hidden gem that brings a fresh, crunchy twist to the table. With a satisfying mix of flavors—sweet, tangy, nutty, and savory—it’s the kind of salad that surprises you with how delicious Brussels sprouts can be. Whether you’re making it for a holiday gathering or just a quick weeknight meal, it’s sure to impress anyone who tries it. Plus, it’s easy to customize for dietary preferences, so you can really make it your own!

I hope this salad becomes a new favorite in your home, as it has in mine! When you give it a try, be sure to snap a photo and share your thoughts with me. I love seeing how your culinary creations come to life! Here’s to enjoying each crunchy, honey-mustard-infused bite!