Honey Mustard Brussel Sprout Salad with Cranberries and Pecans

Ingredients

  • 12 oz Brussels sprouts

  • 1/2 cup dried cranberries (chopped)

  • 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette

  • 2 tbsp red wine vinegar

  • 2 tbsp Dijon mustard

  • ¼ tsp sea salt

  • 1/8 tsp black pepper

  • 1/2 tsp garlic powder

  • ¼ tsp onion powder

  • 1 tbsp honey

  • 1/3 cup olive oil 

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, combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.

  • Whisk in honey. 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 chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.

Recipe adapted from whatsinthepan