Brussels Sprout Salad with Dijon Dressing
Serve this shaved Brussels Sprout Salad warm or cold as the perfect fall side dish! It's tossed with honey dijon dressing, tart pomegranate seeds, crisp apples, and sweet candied pecans for a delicious combination of flavors and textures. This recipe is easy enough to make for weeknight dinners, but elegant enough for a Thanksgiving meal.
Ingredients
Honey dijon dressing
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons honey
- ¼ cup Dijon mustard
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 1 tablespoon olive oil
- 8 cups shaved brussels sprouts, from 2 pounds whole brussels sprouts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 apple, honey crisp or fuji (diced small)
- ½ cup pomegranate seeds, or dried cranberries
- ½ cup candied pecans, or almonds or walnuts
Instructions
- Add all of the ingredients for the honey dijon dressing to a small bowl and whisk together, then set aside.
- If you did not buy pre-shredded brussels sprouts at the grocery store, follow this guide to learn how to shred brussels sprouts with a sharp knife, mandolin or food processor.
- Once the brussels sprouts are shredded, heat 1 tablespoon olive oil in a large skillet on the stove over medium heat.
- Add the brussels sprouts, season with ½ teaspoon salt and ½ teaspoon black pepper. Saute for 5 minutes, stirring them regularly.
- Remove the skillet from the heat and transfer the brussels sprouts to a large bowl. Toss the dressing with the brussels sprouts.
- Add the pomegranate seeds, diced apples, and candied pecans. Toss to combine everything before serving. Serve immediately for a warm salad, or transfer the salad to the refrigerator to chill for 30 minutes before serving.
Notes
- This recipe is naturally vegetarian, to make this recipe vegan, use maple syrup instead of honey in the salad dressing. Candied pecans or glazed pecans are traditionally made with egg white or butter. So be sure to check the ingredients if adding them to the salad. You might have to make a vegan version yourself, or just add plain pecans.
- You can make the honey dijon dressing in advance. Prepare the salad dressing and place it in a mason jar or airtight container in the refrigerator. It will reduce prep time when making the salad and last up to a week in the fridge. To save even more time, you can also use bottled honey dijon dressing, instead of making the dressing at home. You will need 1/2 cup of dressing for the salad.
Nutrition Facts
Calories 220kcal (11%)Carbohydrates 28g (9%)Protein 5g (10%)Fat 12g (18%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 7gSodium 472mg (20%)Potassium 551mg (16%)Fiber 7g (28%)Sugar 17g (19%)Vitamin A 910mg (18%)Vitamin C 104mg (126%)Calcium 69mg (7%)Iron 2mg (11%)
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