Brussels Sprout Cranberry Salad in Honey Mustard
I used red wine vinegar in combination with Dijon mustard and honey and it is absolutely ideal dressing for Brussels sprout salad!
Honey in the dressing brings pleasant sweetness to the sprouts and also complements pecans very well. And mustard makes the dressing very creamy, just like mayonnaise, but without the calories.
OIL TO VINEGAR RATIO
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.
COMPONENTS OF HONEY MUSTARD DRESSING
Here I use 1/3 cup olive oil and 2 tbsp red wine vinegar. 1/3 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.
HOW TO CHOP OR SHRED BRUSSELS SPROUTS FOR THE SALAD
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. But if you don’t have a food processor, you can just thinly slice the Brussels sprouts with a knife.
USE A WHISK OR A FORK TO MIX DRESSING INGREDIENTS
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
Ingredients
- Salad
- 12 oz Brussels sprouts
- 1/3 cup dried cranberries chopped
- 1/3 cup pecans broken into pieces
- Honey Mustard Vinaigrette
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/3 cup olive oil (5-6 tbsp)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp 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 Vinaigrette: In a small bowl, first combine the vinegar and mustard, season with salt and pepper and add garlic and onion powder. Now whisk in honey. Then 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 cranberries and pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette from step 2 and mix well.
