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To make the Honey Mustard Brussels Sprout Salad, you will need: - 1 lb Brussels sprouts, trimmed and halved - 1/4 cup honey - 1/4 cup Dijon mustard - 1/4 cup olive oil - 1/2 cup roasted pecans, roughly chopped - 1/2 cup dried cranberries - 1/4 cup feta cheese, crumbled - Salt and pepper, to taste - Fresh parsley, finely chopped for garnish When measuring, use a liquid measuring cup for honey and olive oil. This gives you more accuracy. For the Brussels sprouts, select firm ones. They should feel heavy for their size. When chopping pecans, you can use a knife or a food processor. Keep the pieces rough for texture. If you want a sweeter taste, add more honey to the dressing. If you prefer a tangy kick, increase the Dijon mustard. You can swap honey for maple syrup if you want a vegan option. Use tahini instead of feta for a dairy-free salad. If you dislike Brussels sprouts, try kale or spinach. For a crunchier texture, add sunflower seeds instead of pecans. Start by filling a large pot with water. Add a good amount of salt. Place the pot on the stove and bring the water to a rolling boil. Next, add the halved Brussels sprouts to the boiling water. Blanch them for 4-5 minutes. The sprouts should turn bright green and be just tender. Once done, drain them in a colander. Immediately transfer the Brussels sprouts to an ice bath. This stops the cooking process. After a few minutes, drain again and gently pat them dry with a clean kitchen towel. Grab a small bowl for the dressing. In that bowl, combine the honey, Dijon mustard, and olive oil. Use a whisk to blend these ingredients together well. The goal is to create a smooth dressing. Taste it and adjust with salt and pepper to fit your liking. This dressing adds a sweet and tangy kick to the salad. Now it’s time to mix everything. In a large mixing bowl, add the blanched Brussels sprouts. Next, toss in the chopped pecans and dried cranberries. Drizzle the honey mustard dressing over this mix. Carefully toss everything together. The goal is to coat the Brussels sprouts and other ingredients evenly with the dressing. After this, gently sprinkle the crumbled feta cheese on top. Toss just a little to incorporate the cheese without breaking the sprouts. To get the best Brussels sprouts, start with fresh ones. Look for bright green, firm sprouts. Trim the ends and slice them in half. Blanch them in salted boiling water for 4-5 minutes. This makes them bright green and tender. After blanching, cool them in an ice bath. This stops the cooking. Drain and pat dry before using. This method keeps them crisp and vibrant. To boost flavor, try adding citrus zest. Lemon or orange zest makes the dish brighter. You can also mix in ingredients like garlic or shallots for depth. A pinch of red pepper flakes adds heat. For a nutty taste, toast the pecans lightly before adding them. Adjust the honey and mustard ratio to suit your taste. Sweetness or tang can change the salad's profile. Serve this salad chilled or at room temperature. It pairs well with grilled meats or fish. For a festive touch, add pomegranate seeds during the holidays. You can also serve it on a bed of mixed greens. For a more filling meal, add quinoa or farro. Garnish with parsley for color. This salad is perfect for potlucks or family dinners. {{image_4}} To make this salad vegan, swap honey for maple syrup. Maple syrup offers a sweet note without animal products. Use a vegan feta cheese or omit it entirely if desired. The salad will still taste great without the cheese. This salad is naturally gluten-free. Ensure your Dijon mustard does not contain gluten. Most brands are safe, but check the label. For a crunch, add gluten-free nuts or seeds. They will add texture and flavor without any gluten concerns. Feel free to get creative! You can add: - 1/2 cup sliced apples for a sweet crunch - 1/4 cup cooked quinoa for extra protein - A sprinkle of chili flakes for heat - Chopped green onions for freshness - Avocado for creaminess Mix and match these options to suit your taste. Enjoy experimenting with flavors! To store leftover Honey Mustard Brussels Sprout Salad, first let it cool. Place it in a bowl. Cover the bowl tightly with plastic wrap or a lid. This keeps the salad fresh and tasty. You can also store it in a single layer to avoid sogginess. Use airtight containers for the best results. Glass or plastic containers work well. Make sure the container is clean and dry. This helps prevent spoilage. If you have smaller portions, use smaller containers. This way, you can enjoy the salad later without waste. You can eat the salad cold or at room temperature. If you prefer it warm, gently heat it in a pan. Add a splash of olive oil to the pan. Heat on low for just a few minutes. Stir often to avoid burning. Do not microwave, as this can make the sprouts mushy. You can use maple syrup as a sweet swap for honey. It has a similar texture and sweetness. Agave syrup is another option. It is vegan and works well in dressings. If you want less sugar, try a mashed banana. This change will alter the flavor slightly, but it will still taste good. Yes, you can prepare the salad ahead. I suggest making the dressing first and storing it separately. You can blanch the Brussels sprouts and chop the other ingredients. Combine everything right before serving. This keeps the salad fresh and crunchy. The salad can stay good for about three days in the fridge. Store it in a sealed container to keep it fresh. After a day, the sprouts may lose some crunch. If you want to enjoy it longer, keep the dressing separate until you are ready to eat. This post shared how to prepare a tasty Brussels sprout salad. We explored ingredients, measurements, and substitutions to fit your needs. I shared steps for making a delicious honey mustard dressing and tips for cooking the sprouts just right. Variations include vegan and gluten-free options. Finally, we discussed proper storage and answered common questions. Cooking can be simple and fun. Enjoy your new salad recipe!

Honey Mustard Brussels Sprout Salad

Elevate your salad game with this delightful Honey Mustard Brussels Sprout Salad! Packed with the crunch of roasted pecans, the sweetness of honey, and tangy Dijon mustard, this dish is bursting with flavor and color. Perfect for any occasion, it's easy to prepare in just 30 minutes.
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/4 cup honey

1/4 cup Dijon mustard

1/4 cup olive oil

1/2 cup roasted pecans, roughly chopped

1/2 cup dried cranberries

1/4 cup feta cheese, crumbled

Salt and pepper, to taste

Fresh parsley, finely chopped for garnish

Instructions
 

Prepare the Brussels Sprouts: Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil. Add the halved Brussels sprouts and blanch for 4-5 minutes, until they turn bright green and are just slightly tender. Once done, drain the sprouts in a colander, then immediately transfer them to an ice bath (a bowl filled with ice water) to halt the cooking process. After a few minutes, drain again and gently pat them dry with a clean kitchen towel.

    Make the Dressing: In a separate small bowl, combine the honey, Dijon mustard, and olive oil. Using a whisk, blend these ingredients together until the mixture is smooth and well incorporated. Taste the dressing and season with salt and pepper according to your preference.

      Combine Ingredients: In a large mixing bowl, take the blanched Brussels sprouts and add the chopped pecans and dried cranberries. Drizzle the honey mustard dressing over the entire mixture. Carefully toss everything together until the Brussels sprouts and other ingredients are evenly coated with the dressing.

        Add Cheese: Gently sprinkle the crumbled feta cheese over the salad. Use a light hand to toss once more, ensuring the cheese is slightly mixed in without overwhelming the delicate sprouts.

          Serve: Transfer the colorful salad to a serving bowl or platter. For an added touch of freshness and color, garnish the top with finely chopped parsley.

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