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brussels sprout salad

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Beautiful Brussels Sprout Salad is plump full of crisp apples, sweet pecans, dried cranberries, smoked bacon, sunflower seeds, and fresh Parmesan all drizzled with a delicious honey mustard vinaigrette. This quick and easy salad is always a huge hit with family and friends. I love to serve this salad with roasted chicken or turkey, Air Fryer Salmon, and Pork Loin Roast. Quite honestly there are so many main courses that this salad pairs well with.

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yield 4 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For brussels sprout salad

  • HONEY MUSTARD VINAIGRETTE
  • 3 1/2 Tbsp
    olive oil
  • 2 Tbsp
    champagne vinegar
  • 2 tsp
    dijon mustard
  • 2 Tbsp
    honey
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    fresh ground black pepper
  • BRUSSELS SPROUT SALAD
  • 1
    honey crisp apple cored and diced
  • 1 Tbsp
    lemon juice
  • 1 1/2 lb
    brussels sprouts shaved
  • 2/3 c
    chopped pecans
  • 2/3 c
    dried cranberries
  • 4
    slices crispy cooked bacon chopped
  • 1/3 c
    sunflower seeds
  • 1/4 c
    grated parmesan
  • salt and pepper to taste

How To Make brussels sprout salad

  • 1
    Whisk together the olive oil, champagne vinegar, Dijon mustard, honey, onion powder, garlic powder, and black pepper.
  • 2
    Cut the apple and toss with the lemon juice. In a large bowl combine the shaved brussels sprouts, apples, pecans, cranberries, cooked bacon, sunflower seeds, and Parmesan cheese. Drizzle with the vinaigrette and toss to coat.
  • 3
    Let the salad rest for about 20 minutes. Toss one more time and season with salt and pepper to taste.
  • 4
    NOTES For easy shaving us a mandolin, food processor, or sharp knife. Pomegranate arils make a beautiful addition or substitution for the dried cranberries but they are only available certain times of year. They are usually available October thru January. Feel frees to substitute walnuts, pistachios, or almonds for the pecans. They are equally as delicious. Use freshly grated Parmesan Cheese. It is well worth the effort and the cost. Experiment with different cheeses like Asiago, Romano, or even Bleu Cheese. The dressing can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator. You can shred the brussels sprouts up to 48 hours in advance. Store in an airtight container in the refrigerator.
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