Honey Mustard Brussels Sprouts Salad

$To make this Honey Mustard Brussels Sprouts Salad, you need: - 500g Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup toasted walnuts, chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled - 3 tablespoons honey These ingredients bring together a mix of flavors and textures. The Brussels sprouts add crunch, while the walnuts give a nice nutty taste. The dried cranberries add sweetness, and the feta adds a creamy touch. For the dressing, gather these items: - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste This dressing is a blend of sweet and tangy. Honey and Dijon bring a zesty punch, while garlic and onion powder add depth. The apple cider vinegar brightens everything up. To finish your salad, consider these garnish options: - Fresh parsley - Additional nuts - More cheese Garnishing adds a pop of color and extra flavor. Fresh parsley gives a fresh taste, while extra nuts or cheese can make the dish even richer. {{ingredient_image_1}} 1. Preheat your oven to 200°C (400°F). This step is key to achieving crispy Brussels sprouts. 2. Trim and halve the Brussels sprouts. Remove any yellow leaves and cut each sprout in half. 3. In a large bowl, toss the halved Brussels sprouts with olive oil. Add salt, pepper, garlic powder, and onion powder. Make sure every sprout is coated well. 1. Spread the Brussels sprouts on a baking sheet. Arrange them in a single layer to ensure even cooking. 2. Roast in the oven for 20-25 minutes. Stir them halfway through for even browning. They should be crisp-tender and caramelized when done. 3. While they roast, prepare the honey mustard dressing. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth. 4. Once the Brussels sprouts are done, let them cool slightly. This takes about 5-10 minutes. It helps maintain their texture. 1. In a large serving bowl, combine roasted Brussels sprouts, toasted walnuts, dried cranberries, and feta cheese. This mix adds crunch and sweetness. 2. Drizzle the honey mustard dressing over the salad. Gently toss everything together to ensure all ingredients are coated. 3. Garnish with freshly chopped parsley. This adds a pop of color and freshness to your dish. Enjoy the vibrant flavors and textures of this Honey Mustard Brussels Sprouts Salad! To get the best flavor from your Brussels sprouts, start by cutting them in half. This helps them cook evenly. Toss them with olive oil, salt, and pepper before roasting. Spread them out on the baking sheet, so they don’t touch. This step ensures even roasting and caramelization. Roast them at 200°C (400°F) for 20-25 minutes. Stir them halfway through for the best results. You want them to be crisp-tender and golden brown. For the perfect honey mustard balance, mix three tablespoons of honey with two tablespoons of Dijon mustard. Add apple cider vinegar, salt, and pepper to taste. Whisk until smooth. If you want to make the dressing ahead, store it in the fridge. Use a sealed jar to keep it fresh. Just give it a good shake before serving. Make your salad stand out when serving. Use a large, colorful bowl to show off the layers. For a fun touch, add toasted walnuts and dried cranberries on top. Crumbled feta cheese adds a nice contrast too. You can even garnish with fresh parsley for a pop of color. This makes the salad look as good as it tastes, perfect for parties or gatherings. Pro Tips Choose Fresh Brussels Sprouts: Opt for firm, bright green Brussels sprouts for the best flavor and texture. Customize Your Nuts: Feel free to substitute walnuts with pecans or almonds for a different crunch and flavor. Enhance the Dressing: Add a pinch of cayenne pepper or a splash of lemon juice to the dressing for an extra kick. Serve Warm: This salad is best enjoyed warm; it allows the flavors to meld together beautifully. {{image_2}} You can change the nuts or cheese in this salad for a new taste. Instead of walnuts, try pecans or almonds. They add a crunchy texture and a different flavor. If you want a creamier taste, swap feta for goat cheese or blue cheese. Each option gives a unique twist to the dish. For honey and mustard, you have choices too. If you need a vegan option, use maple syrup instead of honey. For mustard, you could use whole grain mustard or even spicy brown mustard. Each choice changes the flavor, making it fun to experiment. Adding more vegetables or fruits can boost flavor and nutrition. Try adding thinly sliced radishes or roasted carrots for extra crunch. You can also toss in sliced apples or pears for sweetness. These additions keep the salad fresh and exciting. If you want a heartier salad, consider adding protein. Grilled chicken or chickpeas are great choices. They fill you up and make the salad a full meal. You can also try adding hard-boiled eggs for an extra boost of protein. You can adjust this salad based on what’s in season. In fall, add roasted squash or sweet potatoes for warmth. In spring, fresh peas or asparagus can brighten the salad. Summer allows for ripe tomatoes or cucumbers, which add a refreshing touch. Using seasonal ingredients keeps your salad vibrant and tasty all year round. To store leftover salad, place it in an airtight container. This keeps the salad fresh for up to three days. If you want to keep the Brussels sprouts crisp, store the dressing separately. This way, you avoid sogginess. When you're ready to eat, simply drizzle the dressing on top and toss. You may wonder, should you reheat roasted Brussels sprouts? I recommend not reheating them. Roasted Brussels sprouts taste best when served fresh. However, if you want to warm them, do so quickly in the oven for just a few minutes. For repurposing leftovers, add them to soups or omelets. This gives a new twist to your meal. To prepare salad for the week, roast a big batch of Brussels sprouts ahead of time. Store them in the fridge for easy access. Portion out the salad in containers. This makes it easy to grab a meal on busy days. You can mix the ingredients in advance but keep the dressing separate for the best taste. Trim the Brussels sprouts by cutting off the tough stem end. Remove any yellow or damaged leaves. Then, slice each sprout in half from top to bottom. This helps them cook evenly and allows for more surface area to caramelize, giving you a rich flavor. Yes, you can make this salad ahead of time. Roast the Brussels sprouts and let them cool. Store them in the fridge for up to two days. When ready to serve, toss them with the other ingredients and dressing. This keeps the salad fresh and tasty. Brussels sprouts are packed with nutrients. They are high in fiber, which aids digestion. They also have vitamins C and K, which support your immune system and bone health. Plus, they contain antioxidants that help fight inflammation. Enjoying this salad is a tasty way to boost your health. This blog post covered how to make a tasty Brussels sprouts salad. We discussed main ingredients like Brussels sprouts, walnuts, and feta cheese. I shared steps for preparing, cooking, and serving the salad. I also provided tips for roasting, dressing, and creative presentation. Variations included substitutions and seasonal options. Lastly, we touched on storage and reheating tips. Remember, experimenting with flavors can make your dish shine. Enjoy the process and share your delicious salad with others!$

Honey Mustard Brussels Sprouts Salad

A delicious salad featuring roasted Brussels sprouts, walnuts, cranberries, and a honey mustard dressing.

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Prep Time 10

Cook Time 25

Total Time 35

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

500 g Brussels sprouts, trimmed and halved
2 tablespoons olive oil
to taste Salt and pepper
0.25 cup toasted walnuts, 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

Instructions

Preheat your oven to 200°C (400°F).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and onion powder until well-coated.
Spread the Brussels sprouts evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are crisp-tender and caramelized, stirring halfway through.
While the Brussels sprouts roast, prepare the honey mustard dressing. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Once the Brussels sprouts are done, remove them from the oven and let them cool slightly for about 5-10 minutes.
In a large serving bowl, combine the roasted Brussels sprouts, toasted walnuts, dried cranberries, and feta cheese.
Drizzle the honey mustard dressing over the salad and gently toss to combine, ensuring everything is coated.
Garnish with freshly chopped parsley before serving.

Notes

Feel free to add other toppings like avocado or bacon for extra flavor.

Keyword Brussels sprouts, honey mustard, salad