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.
Honey Dijon Dressing, made with apple cider vinegar makes this Honey Mustard Brussels Sprout salad just that much better. An amazingly delicious dressing!
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.
Ingredients
- 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
Honey Mustard Dressing
- 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
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.
Recipe Source:whatsinthepan.com