Description
This Honey Mustard Brussels Sprouts Salad is a delightful blend of roasted Brussels sprouts tossed with a sweet and tangy honey mustard dressing, complemented by crunchy walnuts, tart dried cranberries, and creamy feta cheese. Perfect as a nutritious side or light main, it offers a flavorful, easy-to-make dish enjoyed warm or at room temperature.
Ingredients
Scale
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Dressing
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Add-ins
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the Brussels sprouts perfectly.
- Toss Brussels Sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until they are evenly coated. This will help them roast beautifully with a crisp outer layer.
- Roast Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Make Honey Mustard Dressing: While the sprouts roast, whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the roasted Brussels sprouts with chopped walnuts, dried cranberries, and crumbled feta cheese, ensuring a balance of textures and flavors.
- Add Dressing and Toss: Drizzle the honey mustard dressing over the salad and toss gently to coat all ingredients evenly, infusing the dish with a sweet and tangy flavor.
- Serve: Serve the salad warm or at room temperature as a satisfying side dish or a light meal option.
Notes
- For extra crunch, toast the walnuts lightly before adding them to the salad.
- You can substitute feta cheese with goat cheese or omit for a dairy-free version.
- This salad keeps well in the refrigerator for up to 2 days; reheat gently or enjoy chilled.
- Adjust the honey amount in the dressing for desired sweetness.
- Use fresh Brussels sprouts for best flavor and texture.
