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- 1 pound Brussels sprouts, trimmed and halved - 1/4 cup honey - 3 tablespoons Dijon mustard - 1/4 cup olive oil - 1/4 cup apple cider vinegar - 1/2 cup cherry tomatoes, halved - 1/4 cup red onion, thinly sliced - 1/2 cup chopped walnuts, toasted - Salt and pepper to taste - Fresh parsley, chopped, for garnish Brussels sprouts are full of vitamins. They offer vitamin C, which helps your immune system. They also have vitamin K, which supports strong bones. The walnuts provide healthy fats, good for your heart. Cherry tomatoes are low in calories but high in flavor and nutrients. Honey adds natural sweetness with antioxidants. Olive oil is a healthy fat that can help reduce inflammation. Apple cider vinegar supports digestion and can help regulate blood sugar. You can use fresh or frozen Brussels sprouts for this salad. Fresh sprouts taste brighter and crunchier. They are great if you can find them in season. Frozen sprouts are convenient and quick to use. They retain most of their nutrients, making them a good choice too. If you choose frozen, look for ones without additives. Just remember to thaw them before cooking. Both options will give you a tasty salad! First, I sort and clean the Brussels sprouts. I trim the ends and cut them in half. This helps them cook evenly. Next, I bring a pot of salted water to a boil. Once it’s bubbling, I add the halved Brussels sprouts. I blanch them for about 3-4 minutes. You want them bright green and slightly tender. After that, I drain the sprouts and transfer them to an ice bath. This stops the cooking and keeps them crisp. In a small bowl, I whisk together the honey and Dijon mustard. This mix adds a sweet and tangy taste. Then, I add olive oil and apple cider vinegar. I keep whisking until everything blends well. This dressing is key to the salad’s flavor. You can taste it and adjust the sweetness or tanginess if needed. In a large bowl, I combine the blanched Brussels sprouts, halved cherry tomatoes, and sliced red onion. I drizzle the honey mustard dressing over the salad. Then, I toss everything together to coat the ingredients. Finally, I add the toasted walnuts. I mix gently to keep the walnuts whole. After seasoning with salt and pepper, I let the salad sit for about 10 minutes. This allows the flavors to blend. Just before serving, I garnish with freshly chopped parsley. This adds a nice touch and extra flavor. For great Brussels sprouts, start by blanching them. Heat a pot of salted water and let it boil. Add the halved sprouts for about 3-4 minutes. They should turn bright green and be slightly tender. Quickly move them to an ice bath. This stops the cooking and keeps them crunchy. A crunchy texture makes your salad stand out. The honey mustard dressing gives your salad its zing. If you want it sweeter, add more honey. For more tartness, increase the apple cider vinegar. Mix these ingredients well. You want a balance of sweet and tangy. Taste as you go to get it just right. This way, you can make the dressing fit your taste. When you toss the salad, be gentle. You don’t want to break the walnuts. Mix the Brussels sprouts, tomatoes, and red onion first. Drizzle on the dressing and then toss. Let the salad sit for about 10 minutes. This helps the flavors blend. Finally, garnish with parsley for color and a fresh taste. Serve it chilled for the best experience. {{image_2}} You can make this salad even heartier by adding proteins. Grilled chicken or tofu works great. Chicken adds a nice flavor. Tofu offers a plant-based option. Simply slice the grilled chicken or tofu into bite-sized pieces. Toss them into the salad right before serving. This will not only add protein but also make the dish more filling. If you have nut allergies, don't worry! You can easily swap the walnuts for seeds. Sunflower seeds or pumpkin seeds work well. They still give that nice crunch without the nuts. You can also change the dressing. Instead of honey, use maple syrup for a vegan option. This keeps the sweet flavor while being nut-free. Adding seasonal ingredients can elevate this salad. In spring, try adding radishes for a peppery bite. In the fall, diced apples can give a sweet crunch. You can also add roasted sweet potatoes in winter. These changes bring freshness and new flavors to your salad. Feel free to experiment with what you love! To store your Honey Mustard Brussels Sprout Salad, place it in an airtight container. This helps keep the salad fresh. You can use glass or plastic containers. Make sure to remove as much air as possible. If you have a vacuum sealer, that works great too. Keep the salad in the fridge for best results. The salad usually lasts about 3 days in the fridge. After that, the Brussels sprouts may become soggy. The honey mustard dressing can lose its punch. If you plan to eat leftovers, try to store the dressing separately. This keeps everything crisp. To make leftovers taste fresh again, you can add a splash of vinegar. This wakes up the flavors. Toss in some fresh herbs like parsley too. If the salad seems dry, drizzle a bit of olive oil. Mixing everything well before serving can help too. Enjoy your salad even on day three! Yes, you can make this salad in advance. I recommend prepping the Brussels sprouts and dressing separately. This way, the sprouts stay crisp. You can store the blanched sprouts in the fridge for up to two days. The dressing can last about a week in the fridge. Just mix them right before serving to keep that fresh crunch. If you want a different sweetener, try maple syrup or agave nectar. Both work well in this salad. They add sweetness and keep the dressing creamy. You can also use brown sugar. Just mix it well with the other dressing ingredients to dissolve it. To make this salad vegan, swap honey for maple syrup. This simple change keeps the taste while making it plant-based. You can also check the Dijon mustard to ensure it is vegan-friendly. Most brands are, but it’s good to double-check. Enjoy your salad without worry! This blog post explored making a delicious Brussels sprout salad. We covered the key ingredients and their health benefits. I shared step-by-step instructions and helpful tips for perfect texture and flavor. Variations with proteins and seasonal ingredients add extra flair. Finally, we discussed storage methods to keep leftovers fresh. Remember, making this salad is fun and easy. Enjoy experimenting with flavors and ingredients. You’ll find it both tasty and healthy!

Honey Mustard Brussels Sprout Salad

Elevate your salad game with this delicious Honey Mustard Brussels Sprout Salad! Packed with vibrant Brussels sprouts, sweet honey, and zesty Dijon mustard, this easy recipe is perfect for any occasion. Toss in cherry tomatoes, red onions, and crunchy walnuts for a burst of flavor. Ready in just 30 minutes, it's a delightful side dish that everyone will love. Click through to explore this recipe and transform your meals!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

1/4 cup honey

3 tablespoons Dijon mustard

1/4 cup olive oil

1/4 cup apple cider vinegar

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/2 cup chopped walnuts, toasted

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Start by sorting and cleaning the Brussels sprouts. Trim the ends and cut them in half.

    Bring a pot of salted water to a boil. Add the halved Brussels sprouts and blanch for about 3-4 minutes until they are bright green and slightly tender. Drain and transfer to an ice bath to stop the cooking process.

      In a small mixing bowl, whisk together honey, Dijon mustard, olive oil, and apple cider vinegar until well combined to create the dressing.

        In a large bowl, combine the blanched Brussels sprouts, halved cherry tomatoes, and sliced red onion.

          Drizzle the honey mustard dressing over the salad and toss well to combine all ingredients evenly.

            Add the toasted walnuts and gently mix to prevent breaking them.

              Season the salad with salt and pepper to taste and adjust the dressing if desired.

                Let the salad sit for about 10 minutes before serving to allow flavors to meld.

                  Before serving, garnish with freshly chopped parsley for an added pop of color and flavor.

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