Go Back
- 500g Brussels sprouts, trimmed and halved - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 cup walnuts, toasted and roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled Brussels sprouts shine in this salad. Their crunchy texture pairs well with sweet honey and tangy mustard. The walnuts add a nice crunch, while cranberries bring sweetness. Feta cheese gives a creamy, salty touch. - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper, to taste These seasonings boost flavor. Olive oil helps the Brussels sprouts roast perfectly. Garlic and onion powders add depth. Salt and black pepper round out the taste. - Fresh parsley, finely chopped - Additional feta and walnuts Garnishes make your salad pop. Fresh parsley adds color. Extra feta and walnuts enhance texture and flavor. They also give your dish a more appealing look. {{ingredient_image_2}} First, preheat your oven to 200°C (400°F). This heat helps the Brussels sprouts roast nicely. While the oven warms, trim and halve 500g of Brussels sprouts. This size helps them cook evenly. In a big mixing bowl, add the halved Brussels sprouts. Pour in 2 tablespoons of extra virgin olive oil. Season with salt, black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix well until every sprout is coated. Spread them out on a baking sheet in one layer. Give them room to roast well. Roast the Brussels sprouts for 20-25 minutes. Stir them halfway through cooking. This step helps them brown evenly. They should be crisp-tender and golden when done. While they roast, make the honey mustard dressing. In a small bowl, mix 3 tablespoons of honey, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Add a pinch of salt and black pepper. Whisk until smooth. Once the Brussels sprouts are ready, take them out and let them cool for 5-10 minutes. In a large serving bowl, combine the warm Brussels sprouts, 1/4 cup of toasted walnuts, 1/4 cup of dried cranberries, and 1/4 cup of crumbled feta cheese. Drizzle the honey mustard dressing over the salad and toss gently. Make sure every piece is coated. Garnish with fresh parsley for a burst of color. Serve immediately and enjoy! To get Brussels sprouts just right, start with even cutting. Halving them helps them cook evenly. Coat them well in olive oil and seasonings. This will give you a nice crispy texture. Roast them at 200°C (400°F) for 20-25 minutes. Stir them halfway to ensure even cooking. You’ll know they are done when they are golden brown and tender. If you run out of honey, try maple syrup. It adds a nice sweetness too. For Dijon mustard, you can use yellow mustard or even spicy brown mustard. If you need a vegan option, swap honey for agave nectar. Adjust the dressing to fit your taste and dietary needs. Serve your salad in a large, shallow bowl. This shows off the bright colors of the Brussels sprouts and toppings. For a finishing touch, sprinkle extra feta and walnuts on top. This salad pairs well with grilled chicken or fish for a full meal. You can also serve it alongside a warm soup for a cozy dinner. Pro Tips Roasting Technique: For extra caramelization, consider broiling the Brussels sprouts for the last 2-3 minutes of roasting. This adds an appealing charred flavor. Nuts Variation: Feel free to swap walnuts with pecans or almonds for a different nutty flavor and texture in the salad. Cheese Alternatives: If you're not a fan of feta, try goat cheese or blue cheese for a tangy twist that complements the salad beautifully. Make Ahead: You can prepare the Brussels sprouts and dressing in advance. Store them separately in the fridge and combine just before serving to maintain freshness. {{image_4}} You can enhance the Honey Mustard Brussels Sprouts Salad with seasonal fruits and veggies. In spring, add fresh strawberries or peas. In fall, try sliced apples or roasted sweet potatoes. These additions bring freshness and color. For garnishes, consider using pomegranate seeds in winter or thinly sliced radishes in summer. These small touches add fun and flavor. If you want a vegan version, replace feta cheese with crumbled tofu or avocado. Both options offer creaminess and taste without dairy. You can also use nutritional yeast for a cheesy flavor without the cheese. For gluten-free options, ensure your mustard and any other sauces are gluten-free. This way, everyone can enjoy the salad without worry. To give the salad a twist, try adding spices like smoked paprika or chili flakes. These can add a warm kick. You can also mix in roasted garlic for a richer flavor. If you want more protein, consider adding grilled chicken, chickpeas, or quinoa. These ingredients will make the dish more filling and satisfying. To store your leftovers, place the salad in an airtight container. This keeps it fresh longer. It’s best to add the dressing just before serving. If you mix in the dressing, the salad may get soggy. When stored properly, the salad stays fresh for about 2-3 days. Always check for any off smells or changes in texture before eating. Freezing Brussels sprouts is not ideal. They can lose their nice texture. If you must freeze, do it before roasting. Store the sprouts in a freezer-safe bag. For the dressing, freeze it separately in an ice cube tray. This way, you can thaw just the amount you need later. For enjoying leftovers, the best method is to reheat in the oven. Preheat your oven to 175°C (350°F). Place the salad on a baking sheet and heat for about 10-15 minutes. This keeps the sprouts crispy. You can also reheat them in a skillet over medium heat. Just add a splash of olive oil to help them warm up nicely. Yes, you can use frozen Brussels sprouts. However, they may have a different texture. Fresh sprouts roast up crunchy and bright. Frozen ones can be softer and mushy. If you use frozen, make sure to thaw and dry them first. This step helps maintain some crispiness. If you don’t have Dijon mustard, don’t worry! You can use yellow mustard or whole grain mustard. Each type adds its own flavor. Yellow mustard is milder, while whole grain has a nice texture. Adjust the amount to taste, as these mustards can be stronger or milder than Dijon. To make this salad ahead, you can prep each part separately. Roast the Brussels sprouts and store them in the fridge. Make the honey mustard dressing and keep it in a jar. Toast the walnuts and chop the parsley. Assemble everything just before serving for the best taste. This way, the salad stays fresh and crunchy. This salad pairs well with many dishes. You can serve it with grilled chicken for protein. It also goes nicely with a quiche or roasted fish. For a vegetarian option, try it with stuffed peppers. The salad adds freshness to any meal, making it well-rounded and delicious. This blog post covered making a delicious Brussels sprout salad. We explored key ingredients like Brussels sprouts, honey mustard dressing, and walnuts. I shared tips on roasting, alternative dressings, and fun variations. Remember to store leftovers properly and enjoy them later. Don't hesitate to customize this recipe to fit your taste. With all these ideas, you’re ready to impress at your next meal. Create your signature dish and enjoy!

Honey Mustard Brussels Sprouts Salad

A vibrant salad featuring roasted Brussels sprouts, walnuts, cranberries, and a sweet and tangy honey mustard dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 500 g Brussels sprouts, trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • to taste Salt and black pepper
  • 0.25 cup walnuts, toasted and roughly chopped
  • 0.25 cup dried cranberries
  • 0.25 cup feta cheese, crumbled
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by preheating your oven to 200°C (400°F). This will prepare your cooking environment for roasting the Brussels sprouts.
  • In a spacious mixing bowl, add the halved Brussels sprouts. Pour in the olive oil and season generously with salt, black pepper, garlic powder, and onion powder. Toss everything together until the sprouts are thoroughly coated with the oil and seasonings.
  • Spread the seasoned Brussels sprouts in a single layer on a baking sheet, ensuring they have space to roast evenly. Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the sprouts halfway through cooking to promote even caramelization; they should emerge crisp-tender and beautifully golden.
  • While the Brussels sprouts are roasting, prepare the honey mustard dressing. In a small bowl, combine the honey, Dijon mustard, apple cider vinegar, a pinch of salt, and black pepper. Whisk the mixture until it's smooth and well blended.
  • Once the Brussels sprouts are roasted to perfection, remove them from the oven and allow them to cool for about 5-10 minutes to settle.
  • In a large serving bowl, combine the warm roasted Brussels sprouts, toasted walnuts, dried cranberries, and crumbled feta cheese. This mixture of textures and flavors will create a delightful harmony in the salad.
  • Drizzle the prepared honey mustard dressing over the salad and gently toss the mixture. Ensure every ingredient gets a chance to be enveloped in that sweet and tangy dressing.
  • Finish by garnishing the salad with freshly chopped parsley, adding a pop of color and freshness to your presentation. Serve immediately and enjoy!

Notes

Serve in a large, shallow bowl for presentation. Add extra feta and walnuts on top for garnish.
Keyword Brussels sprouts, healthy, honey mustard, salad