Honey Mustard Brussels Sprout Salad
This delicious brussels sprout salad with honey mustard with cranberries and pecans is made with crunchy and grated Brussels sprouts, drizzled with lightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans.
INGREDIENTS
Salad
- ⅓ cup tart dried cherries or cranberries, chopped
- ⅓ cup finely shredded Parmesan cheese
- 1 pound Brussels sprouts
- ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
Honey mustard dressing
- 1 tablespoon honey
- ¼ teaspoon fine sea salt
- 1 tablespoon Dijon mustard
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 garlic clove, pressed or minced
INSTRUCTIONS
First, shred the sprouts: First, cut off the hard ends of the sprouts and the outer leaves that turn brown. Then shred them in a food processor using the sharp blade, pressing the germs against the blade with the plastic pusher provided. If you don't have a food processor, cut them as finely as possible using a sharp chef's knife, then give them a few extra chops for good measure.
Then, if using raw almonds, grill them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turn golden around the edges.
Whisk together the olive oil, vinegar, honey, mustard and garlic until well blended. In a medium serving bowl, combine the grated sprouts with the almonds, chopped dried fruit, Parmesan cheese and dressing. Taste and add a pinch or two of salt if you need a little more.
Serve immediately or cover and refrigerate for up to 4 days. Brussels sprouts will continue to soften as they marinate. The edges of the sprouts may turn slightly brown over time. Wake up leftovers with a small pinch of salt and a touch of vinegar. Happy Cooking Time.
