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- 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 To make this Honey Mustard Brussels Sprout Salad, you need fresh and simple ingredients. First, Brussels sprouts are the star. They give a nice crunch and taste. Honey adds a sweet touch, while Dijon mustard brings a tangy flavor. Next, we need olive oil. This helps mix the dressing and adds richness. Roasted pecans give a nutty crunch that pairs well with the sprouts. Dried cranberries add sweetness and a pop of color. Feta cheese adds creaminess and saltiness, making the salad more enjoyable. For seasoning, salt and pepper are key. They enhance the flavors of all the ingredients. Lastly, fresh parsley acts as a lovely garnish. It adds freshness and a bright green color to the salad. Gather all these ingredients, and you’re ready to make a tasty salad that impresses! To start, we need to prepare the Brussels sprouts. First, bring a large pot of salted water to a boil. Once boiling, add the halved Brussels sprouts to the pot. Blanch them for about 4 to 5 minutes. They should look bright green and feel a bit tender. Next, drain the sprouts and quickly place them in an ice bath. This step stops the cooking process and helps keep the color. After a few minutes in the ice bath, drain the sprouts again and pat them dry with a clean towel. Now, let’s make the honey mustard dressing. In a small bowl, mix together the honey, Dijon mustard, and olive oil. Use a whisk to blend them until smooth. This dressing is both sweet and tangy. Next, season it with salt and pepper to taste. This step is key for a balanced flavor. Just a pinch can really enhance the overall taste of the dressing. In a large mixing bowl, add the blanched Brussels sprouts. Next, toss in the chopped pecans and dried cranberries. These ingredients add crunch and sweetness. Now, pour the honey mustard dressing over the salad. Use a gentle tossing method to coat all the ingredients well. Make sure every bite gets some dressing. Finally, sprinkle crumbled feta cheese over the top. Give it a light toss again to combine everything. Your salad is now ready to be served! To make the best salad, start by blanching your Brussels sprouts. Blanching keeps them bright and fresh. Boil them for 4-5 minutes. Then, quickly move them to an ice bath. This helps stop the cooking. It keeps the sprouts crisp and colorful. When picking pecans, look for fresh, roasted ones. They should be crunchy and rich in flavor. Chopped pecans add a nice texture to your salad. If you want to switch things up, try different sweeteners. Maple syrup or agave nectar can work well. Each brings a unique taste to your dressing. You can also play with mustard types. Spicy brown mustard adds heat. Honey mustard gives a sweet kick. These options can change your salad's flavor profile. This salad pairs well with grilled chicken or fish. The tangy dressing complements many proteins. For a vegetarian meal, add quinoa or chickpeas. Serve the salad cold for the best taste. It makes a refreshing dish on warm days. Enjoy it as a side or a light meal! {{image_2}} Winter variations: In winter, you can add roasted sweet potatoes. They bring warmth and earthiness. Try adding sliced apples for crunch too. They balance the honey mustard dressing nicely. Summer adaptations: For summer, swap out the roasted pecans for toasted sunflower seeds. They add a nice crunch. Fresh berries, like strawberries or blueberries, add a sweet burst. You can also include diced cucumbers for a refreshing touch. Vegan options: To make this salad vegan, replace the honey with maple syrup. Use vegan feta cheese or omit cheese altogether. The salad will still taste great! Gluten-free considerations: This salad is naturally gluten-free. Just ensure that any mustard you use is gluten-free. Most brands are safe, but it’s good to check the label. Adding fruits: You can add seasonal fruits for extra flavor. Try mandarin oranges in winter or peaches in summer. They pair well with the honey mustard dressing. Using different cheese types: Instead of feta, try goat cheese for a tangy twist. Blue cheese adds a bold flavor if you like strong cheeses. Each option changes the salad's taste, making it fun to explore! To store leftovers of your honey mustard Brussels sprout salad, place it in an airtight container. This keeps the salad fresh for a few days. Glass or plastic containers work well. If you have extra dressing, store it separately to keep everything crisp. For long-term storage, freezing is an option, but it can change the texture of the sprouts. If you want to freeze it, I recommend freezing only the sprouts. Make sure to blanch them first. After blanched, let them cool and pack them in freezer bags. When you're ready to eat, thaw them in the fridge overnight. Reheat gently in a skillet, so they stay tasty. In the fridge, this salad lasts about 3-4 days. Always check for signs of spoilage. If you see any brown spots or an off smell, it's best to toss it. Freshness matters, especially with salad! You can try kale or broccoli instead. Both are tasty and add crunch. If you want something sweeter, use shredded carrots. Each option brings its own flavor and texture. Experiment to find what you like best! Yes, you can prep the salad in advance. Make the dressing and store it in the fridge. Blanch the Brussels sprouts and chill them too. Mix it all together right before serving. This keeps the salad fresh and crunchy! Add protein sources to the salad. Grilled chicken or chickpeas work well. You could also toss in some quinoa for extra texture. These additions make the salad heartier and satisfying. Feel free to get creative with your protein choices! This blog post covers a tasty Brussels sprouts salad. We explored main and additional ingredients, like honey and feta cheese. I shared step-by-step instructions, from blanching to making the dressing. You learned tips for perfecting your dish, plus fun variations and storage info. In closing, this salad shines in any season. Feel free to adjust ingredients to fit your taste. Enjoy creating your unique version!

Honey Mustard Brussels Sprout Salad

Discover the deliciousness of Honey Mustard Brussels Sprout Salad, a perfect blend of sweet and savory flavors! This vibrant salad combines tender Brussels sprouts, crunchy pecans, and tangy feta cheese, all tossed in a rich honey mustard dressing. Ready in just 30 minutes, it's an ideal side dish for any meal or a refreshing addition to your lunch. Click through to explore the full recipe and delight your taste buds!
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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 for garnish

Instructions
 

Prepare the Brussels Sprouts: In a large pot of boiling salted water, blanch the halved Brussels sprouts for about 4-5 minutes until bright green and slightly tender. Drain and immediately plunge them into an ice bath to stop the cooking process. Drain again and pat dry.

    Make the Dressing: In a small bowl, whisk together the honey, Dijon mustard, and olive oil until well combined and smooth. Season with salt and pepper to taste.

      Combine Ingredients: In a large mixing bowl, add the blanched Brussels sprouts, chopped pecans, and dried cranberries. Pour the honey mustard dressing over the salad and gently toss until everything is well coated.

        Add Cheese: Sprinkle the crumbled feta cheese over the top of the salad and give it a light toss to combine.

          Serve: Transfer to a serving bowl or platter and garnish with freshly chopped parsley for a pop of color.

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