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Honey Mustard Brussels Sprout Salad Fresh and Crisp Dish

by on August 2, 2025
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Are you ready to transform your greens into something special? Honey Mustard Brussels Sprout Salad is crisp, refreshing, and packed with flavor. It’s the perfect dish for any meal or occasion. In this post, I’ll guide you through simple steps, key ingredients, and tips for the best texture. Let’s make your next salad both tasty and fun! Dive in to learn how to create this delightful dish.It combines fresh Brussels sprouts with a sweet and tangy dressing. The salad is easy to make and perfect for any meal.

This Honey Mustard Brussels Sprout Salad is a bright and crunchy dish. It combines fresh Brussels sprouts with a sweet and tangy dressing. The salad is easy to make and perfect for any meal. - 1 pound Brussels sprouts, ends trimmed and halved - 1/4 cup honey - 3 tablespoons Dijon mustard - 1/4 cup extra virgin olive oil - 1/4 cup apple cider vinegar - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - 1/2 cup walnuts, chopped and toasted - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish You can add other ingredients to make the salad unique. Consider adding: - Crumbled feta cheese for creaminess - Sliced apples for a sweet crunch - Dried cranberries for a fruity touch - Cooked bacon for a savory flavor These add-ins can elevate the dish and cater to your taste. Experiment with different combinations to find your favorite! To start, you need to prep your Brussels sprouts. First, I trim the ends and cut them in half. If any outer leaves look bad, I remove those. Next, I bring a large pot of salted water to a boil. Once it bubbles, I add the halved sprouts. I blanch them for about 3-4 minutes. This makes them bright green and slightly tender. After that, I drain them quickly. I plunge the sprouts into a bowl of ice water. This stops the cooking and keeps them crisp. While the Brussels sprouts cool, I make the dressing. In a small bowl, I whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar. I mix until it's smooth. This sweet and tangy dressing really shines in the salad. It brings all the flavors together. Once the Brussels sprouts are cool, I move to a large bowl. Here, I combine the blanched sprouts, halved cherry tomatoes, and thinly sliced red onion. I make sure to mix them well for a balanced salad. Next, I drizzle the honey mustard dressing over everything. I gently toss the salad to coat all the ingredients. Then, I fold in the toasted walnuts. This adds a nice crunch. Finally, I season with salt and freshly ground black pepper to taste. I let the salad sit for about 10 minutes. This helps the flavors blend before I serve it. Just before I serve, I sprinkle fresh parsley on top for extra color. To get the best texture, start with fresh Brussels sprouts. Look for small, firm ones. When you cut them, make sure to halve them evenly. Blanching is key. Boil them for about 3-4 minutes. This keeps them bright green and tender. After boiling, plunge them into ice water. This stops cooking and keeps them crisp. Let them cool fully before using. The honey mustard dressing is sweet and tangy. Taste it as you whisk. If you like it sweeter, add more honey. If you want more tang, add extra vinegar. Use Dijon mustard for a smooth flavor. Adding a pinch of salt can enhance the taste. Mix well and adjust until it’s perfect for you. Serving is as important as making the salad. Use a large, shallow bowl to show off the colors. Layer the ingredients for a beautiful look. Sprinkle extra walnuts on top for crunch. You can also add whole cherry tomatoes for color. Garnish with fresh parsley right before serving. This makes the dish pop and look fresh! {{image_4}} You can easily change some ingredients to fit your taste. If you don’t have Brussels sprouts, try kale or green beans. Both add great texture. Prefer a sweeter taste? Use maple syrup instead of honey. For a nut-free option, swap walnuts for sunflower seeds. You can also use white or red wine vinegar if you don’t have apple cider vinegar. Each swap gives a new twist to the salad. Want to make this salad more filling? Add protein! Grilled chicken or shrimp works well. For a vegetarian choice, try chickpeas or black beans. These options boost nutrition and flavor. You can even sprinkle feta or goat cheese for creaminess. Just make sure to balance the dressing to match. While the honey mustard dressing is a star, you can explore other flavors. A lemon vinaigrette adds brightness. Combine olive oil, lemon juice, and a pinch of salt. For a creamy option, use yogurt or tahini. Simply mix them with some garlic for a tasty twist. Experiment to find your favorite! Store your Honey Mustard Brussels Sprout Salad in an airtight container. This helps keep it fresh. You can place it in the fridge for up to three days. Make sure to keep the dressing separate if possible. This will help maintain the crispness of the sprouts and the other ingredients. This salad is best served cold, but you can refresh it. If it seems a bit limp, add a splash of apple cider vinegar. Toss the salad gently to mix the flavors. If you want to reheat it, warm the Brussels sprouts only. Use a microwave for 30 seconds, then stir. Avoid heating the whole salad, as it can lose its charm. Meal prepping this salad is easy! You can wash and trim the Brussels sprouts a day ahead. Store them in a container with a damp paper towel. This keeps them crisp. Prepare the dressing in advance and store it separately. On the day you serve it, just combine everything. It's a quick way to enjoy a fresh meal! Yes, you can make this salad ahead of time. Prepare the Brussels sprouts, dressing, and other ingredients. Store them separately in the fridge. When you’re ready to eat, combine everything. This keeps the salad fresh and crisp. To make this salad vegan, swap honey for maple syrup. This gives the same sweetness without using animal products. All other ingredients, like Brussels sprouts and veggies, are already vegan-friendly. This salad pairs well with grilled chicken or fish. It also complements quinoa dishes or roasted veggies. For a lighter meal, serve it with crusty bread. You can also enjoy it alone as a satisfying snack! You learned how to make a tasty Honey Mustard Brussels Sprout Salad. We covered each step, from picking ingredients to serving it. I shared tips for texture and taste, plus fun variations to try. You can easily adjust the recipe to suit your needs. Storage tips ensure your leftovers stay fresh. With this recipe, you can enjoy a yummy, healthy salad that's sure to please. Dive in and experiment; your taste buds will thank you!

Key Ingredients List

– 1 pound Brussels sprouts, ends trimmed and halved

– 1/4 cup honey

– 3 tablespoons Dijon mustard

– 1/4 cup extra virgin olive oil

– 1/4 cup apple cider vinegar

– 1/2 cup cherry tomatoes, halved

– 1/4 cup red onion, thinly sliced

– 1/2 cup walnuts, chopped and toasted

– Salt and freshly ground black pepper to taste

– Fresh parsley, finely chopped, for garnish

Optional Add-ins

You can add other ingredients to make the salad unique. Consider adding:

– Crumbled feta cheese for creaminess

– Sliced apples for a sweet crunch

– Dried cranberries for a fruity touch

– Cooked bacon for a savory flavor

These add-ins can elevate the dish and cater to your taste. Experiment with different combinations to find your favorite!

Step-by-Step Instructions

Preparation of Brussels Sprouts

To start, you need to prep your Brussels sprouts. First, I trim the ends and cut them in half. If any outer leaves look bad, I remove those. Next, I bring a large pot of salted water to a boil. Once it bubbles, I add the halved sprouts. I blanch them for about 3-4 minutes. This makes them bright green and slightly tender. After that, I drain them quickly. I plunge the sprouts into a bowl of ice water. This stops the cooking and keeps them crisp.

Making the Honey Mustard Dressing

While the Brussels sprouts cool, I make the dressing. In a small bowl, I whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar. I mix until it’s smooth. This sweet and tangy dressing really shines in the salad. It brings all the flavors together.

Combining Ingredients

Once the Brussels sprouts are cool, I move to a large bowl. Here, I combine the blanched sprouts, halved cherry tomatoes, and thinly sliced red onion. I make sure to mix them well for a balanced salad. Next, I drizzle the honey mustard dressing over everything. I gently toss the salad to coat all the ingredients. Then, I fold in the toasted walnuts. This adds a nice crunch. Finally, I season with salt and freshly ground black pepper to taste. I let the salad sit for about 10 minutes. This helps the flavors blend before I serve it. Just before I serve, I sprinkle fresh parsley on top for extra color.

Tips & Tricks

Perfect Brussels Sprout Texture

To get the best texture, start with fresh Brussels sprouts. Look for small, firm ones. When you cut them, make sure to halve them evenly. Blanching is key. Boil them for about 3-4 minutes. This keeps them bright green and tender. After boiling, plunge them into ice water. This stops cooking and keeps them crisp. Let them cool fully before using.

Adjusting the Dressing to Taste

The honey mustard dressing is sweet and tangy. Taste it as you whisk. If you like it sweeter, add more honey. If you want more tang, add extra vinegar. Use Dijon mustard for a smooth flavor. Adding a pinch of salt can enhance the taste. Mix well and adjust until it’s perfect for you.

Presentation and Serving Suggestions

Serving is as important as making the salad. Use a large, shallow bowl to show off the colors. Layer the ingredients for a beautiful look. Sprinkle extra walnuts on top for crunch. You can also add whole cherry tomatoes for color. Garnish with fresh parsley right before serving. This makes the dish pop and look fresh!

Variations

Ingredient Substitutions

You can easily change some ingredients to fit your taste. If you don’t have Brussels sprouts, try kale or green beans. Both add great texture. Prefer a sweeter taste? Use maple syrup instead of honey. For a nut-free option, swap walnuts for sunflower seeds. You can also use white or red wine vinegar if you don’t have apple cider vinegar. Each swap gives a new twist to the salad.

Adding Protein Options

Want to make this salad more filling? Add protein! Grilled chicken or shrimp works well. For a vegetarian choice, try chickpeas or black beans. These options boost nutrition and flavor. You can even sprinkle feta or goat cheese for creaminess. Just make sure to balance the dressing to match.

Different Dressings to Try

While the honey mustard dressing is a star, you can explore other flavors. A lemon vinaigrette adds brightness. Combine olive oil, lemon juice, and a pinch of salt. For a creamy option, use yogurt or tahini. Simply mix them with some garlic for a tasty twist. Experiment to find your favorite!

Storage Info

Best Practices for Storing Leftovers

Store your Honey Mustard Brussels Sprout Salad in an airtight container. This helps keep it fresh. You can place it in the fridge for up to three days. Make sure to keep the dressing separate if possible. This will help maintain the crispness of the sprouts and the other ingredients.

How to Reheat or Refresh the Salad

This salad is best served cold, but you can refresh it. If it seems a bit limp, add a splash of apple cider vinegar. Toss the salad gently to mix the flavors. If you want to reheat it, warm the Brussels sprouts only. Use a microwave for 30 seconds, then stir. Avoid heating the whole salad, as it can lose its charm.

Tips for Meal Prep

Meal prepping this salad is easy! You can wash and trim the Brussels sprouts a day ahead. Store them in a container with a damp paper towel. This keeps them crisp. Prepare the dressing in advance and store it separately. On the day you serve it, just combine everything. It’s a quick way to enjoy a fresh meal!

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Prepare the Brussels sprouts, dressing, and other ingredients. Store them separately in the fridge. When you’re ready to eat, combine everything. This keeps the salad fresh and crisp.

How can I make this salad vegan-friendly?

To make this salad vegan, swap honey for maple syrup. This gives the same sweetness without using animal products. All other ingredients, like Brussels sprouts and veggies, are already vegan-friendly.

What can I pair with Honey Mustard Brussels Sprout Salad?

This salad pairs well with grilled chicken or fish. It also complements quinoa dishes or roasted veggies. For a lighter meal, serve it with crusty bread. You can also enjoy it alone as a satisfying snack!

You learned how to make a tasty Honey Mustard Brussels Sprout Salad. We covered each step, from picking ingredients to serving it. I shared tips for texture and taste, plus fun variations to try. You can easily adjust the recipe to suit your needs. Storage tips ensure your leftovers stay fresh. With this recipe, you can enjoy a yummy, healthy salad that’s sure to please. Dive in and experiment; your taste buds will thank you!

This Honey Mustard Brussels Sprout Salad is a bright and crunchy dish. It combines fresh Brussels sprouts with a sweet and tangy dressing. The salad is easy to make and perfect for any meal. - 1 pound Brussels sprouts, ends trimmed and halved - 1/4 cup honey - 3 tablespoons Dijon mustard - 1/4 cup extra virgin olive oil - 1/4 cup apple cider vinegar - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - 1/2 cup walnuts, chopped and toasted - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish You can add other ingredients to make the salad unique. Consider adding: - Crumbled feta cheese for creaminess - Sliced apples for a sweet crunch - Dried cranberries for a fruity touch - Cooked bacon for a savory flavor These add-ins can elevate the dish and cater to your taste. Experiment with different combinations to find your favorite! To start, you need to prep your Brussels sprouts. First, I trim the ends and cut them in half. If any outer leaves look bad, I remove those. Next, I bring a large pot of salted water to a boil. Once it bubbles, I add the halved sprouts. I blanch them for about 3-4 minutes. This makes them bright green and slightly tender. After that, I drain them quickly. I plunge the sprouts into a bowl of ice water. This stops the cooking and keeps them crisp. While the Brussels sprouts cool, I make the dressing. In a small bowl, I whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar. I mix until it's smooth. This sweet and tangy dressing really shines in the salad. It brings all the flavors together. Once the Brussels sprouts are cool, I move to a large bowl. Here, I combine the blanched sprouts, halved cherry tomatoes, and thinly sliced red onion. I make sure to mix them well for a balanced salad. Next, I drizzle the honey mustard dressing over everything. I gently toss the salad to coat all the ingredients. Then, I fold in the toasted walnuts. This adds a nice crunch. Finally, I season with salt and freshly ground black pepper to taste. I let the salad sit for about 10 minutes. This helps the flavors blend before I serve it. Just before I serve, I sprinkle fresh parsley on top for extra color. To get the best texture, start with fresh Brussels sprouts. Look for small, firm ones. When you cut them, make sure to halve them evenly. Blanching is key. Boil them for about 3-4 minutes. This keeps them bright green and tender. After boiling, plunge them into ice water. This stops cooking and keeps them crisp. Let them cool fully before using. The honey mustard dressing is sweet and tangy. Taste it as you whisk. If you like it sweeter, add more honey. If you want more tang, add extra vinegar. Use Dijon mustard for a smooth flavor. Adding a pinch of salt can enhance the taste. Mix well and adjust until it’s perfect for you. Serving is as important as making the salad. Use a large, shallow bowl to show off the colors. Layer the ingredients for a beautiful look. Sprinkle extra walnuts on top for crunch. You can also add whole cherry tomatoes for color. Garnish with fresh parsley right before serving. This makes the dish pop and look fresh! {{image_4}} You can easily change some ingredients to fit your taste. If you don’t have Brussels sprouts, try kale or green beans. Both add great texture. Prefer a sweeter taste? Use maple syrup instead of honey. For a nut-free option, swap walnuts for sunflower seeds. You can also use white or red wine vinegar if you don’t have apple cider vinegar. Each swap gives a new twist to the salad. Want to make this salad more filling? Add protein! Grilled chicken or shrimp works well. For a vegetarian choice, try chickpeas or black beans. These options boost nutrition and flavor. You can even sprinkle feta or goat cheese for creaminess. Just make sure to balance the dressing to match. While the honey mustard dressing is a star, you can explore other flavors. A lemon vinaigrette adds brightness. Combine olive oil, lemon juice, and a pinch of salt. For a creamy option, use yogurt or tahini. Simply mix them with some garlic for a tasty twist. Experiment to find your favorite! Store your Honey Mustard Brussels Sprout Salad in an airtight container. This helps keep it fresh. You can place it in the fridge for up to three days. Make sure to keep the dressing separate if possible. This will help maintain the crispness of the sprouts and the other ingredients. This salad is best served cold, but you can refresh it. If it seems a bit limp, add a splash of apple cider vinegar. Toss the salad gently to mix the flavors. If you want to reheat it, warm the Brussels sprouts only. Use a microwave for 30 seconds, then stir. Avoid heating the whole salad, as it can lose its charm. Meal prepping this salad is easy! You can wash and trim the Brussels sprouts a day ahead. Store them in a container with a damp paper towel. This keeps them crisp. Prepare the dressing in advance and store it separately. On the day you serve it, just combine everything. It's a quick way to enjoy a fresh meal! Yes, you can make this salad ahead of time. Prepare the Brussels sprouts, dressing, and other ingredients. Store them separately in the fridge. When you’re ready to eat, combine everything. This keeps the salad fresh and crisp. To make this salad vegan, swap honey for maple syrup. This gives the same sweetness without using animal products. All other ingredients, like Brussels sprouts and veggies, are already vegan-friendly. This salad pairs well with grilled chicken or fish. It also complements quinoa dishes or roasted veggies. For a lighter meal, serve it with crusty bread. You can also enjoy it alone as a satisfying snack! You learned how to make a tasty Honey Mustard Brussels Sprout Salad. We covered each step, from picking ingredients to serving it. I shared tips for texture and taste, plus fun variations to try. You can easily adjust the recipe to suit your needs. Storage tips ensure your leftovers stay fresh. With this recipe, you can enjoy a yummy, healthy salad that's sure to please. Dive in and experiment; your taste buds will thank you!

Honey Mustard Brussels Sprout Salad

Discover the delightful flavors of Honey Mustard Brussels Sprout Salad in this easy-to-follow recipe! Perfect for a light lunch or a colorful side dish, this salad combines blanched Brussels sprouts, juicy cherry tomatoes, and crunchy walnuts, all drizzled with a sweet and tangy honey mustard dressing. Elevate your salad game and impress your guests with this vibrant dish.
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Ingredients
  

1 pound Brussels sprouts, ends trimmed and halved

1/4 cup honey

3 tablespoons Dijon mustard

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/2 cup walnuts, chopped and toasted

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preparing the Brussels sprouts. Remove any damaged outer leaves, trim the ends, and cut them in half lengthwise.

    In a large pot, bring salted water to a rolling boil. Once boiling, add the halved Brussels sprouts and blanch them for about 3-4 minutes, until they are bright green and just tender. Carefully drain the sprouts and immediately plunge them into a bowl of ice water to halt the cooking process. This will maintain their vibrant color and crisp texture.

      While the Brussels sprouts cool, prepare the dressing. In a small mixing bowl, whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar until the mixture is smooth and cohesive. This sweet and tangy dressing will be the star of the salad!

        In a large mixing bowl, combine the blanched Brussels sprouts, halved cherry tomatoes, and thinly sliced red onion. Make sure to distribute the ingredients evenly for a balanced salad.

          Drizzle the honey mustard dressing over the salad and gently toss everything together to ensure all components are well coated with the delicious dressing.

            Carefully fold in the toasted walnuts, taking care not to break them as you mix. This adds a delightful crunch to the salad.

              Season the salad with salt and freshly ground black pepper to taste. Take a moment to taste and adjust the dressing if desired, ensuring a perfect balance of flavors.

                Allow the salad to sit for about 10 minutes before serving. This resting period helps the flavors meld beautifully, enhancing the overall taste.

                  Just before serving, garnish with freshly chopped parsley for a vibrant pop of color and a burst of freshness that complements the dish.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the salad in a large, shallow bowl to showcase the vibrant colors, or divide it into individual plates. A sprinkle of additional walnuts and a few whole cherry tomatoes can add to the visual appeal. Enjoy!