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Lisa Dishes

Honey Mustard Brussels Sprout Salad Delightful Recipe

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- 1 lb Brussels sprouts, trimmed and halved - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled Brussels sprouts are the star of this dish. They bring a nice crunch and earthy flavor. When you roast them, they get golden and crispy. This makes the salad exciting. The walnuts add a nutty taste, while cranberries give it a sweet touch. Feta cheese adds creaminess and saltiness, making it even better. - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 teaspoon garlic powder For the dressing, I love using honey and Dijon mustard. They blend well to create a sweet and tangy mix. Apple cider vinegar adds brightness, while garlic powder gives a hint of savory flavor. This dressing ties all the ingredients together and makes each bite tasty. - 1 tablespoon olive oil - Salt and pepper to taste Olive oil is key for roasting the Brussels sprouts. It helps them get crispy and adds a nice flavor. Don’t forget the salt and pepper! They bring out the best in the sprouts and all the other ingredients. Adjust the seasoning to your taste as you mix everything together. 1. First, preheat your oven to 400°F (200°C). This step is key for roasting. 2. Next, trim and halve 1 lb of Brussels sprouts. Make sure they are fresh and firm. 1. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil. Add salt and pepper to taste. 2. Spread the sprouts on a baking sheet in a single layer. Roast them for about 20-25 minutes. Stir halfway through to ensure even cooking. Look for a golden brown color and crispy edges. 1. While the sprouts roast, mix the dressing. In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of garlic powder. 2. Taste the dressing. Adjust the seasoning if needed. You want a balance of sweet and tangy flavors. This process creates a delicious, warm salad that combines the nutty taste of Brussels sprouts with the sweet and zesty dressing. Enjoy incorporating these steps into your cooking! To make your Brussels sprouts crispy, roast them at high heat. Set your oven to 400°F (200°C). This helps get that golden brown color. Spread the sprouts in a single layer on the baking sheet. If they are too close, they will steam and not crisp. Stir them halfway through roasting. This ensures even cooking and browning. For a beautiful presentation, use a large, shallow dish. Arrange the salad nicely and sprinkle extra walnuts and feta on top. You can also add a sprig of fresh parsley for color. Chill the salad in the fridge for 15-20 minutes before serving. This lets the flavors mix well and makes it refreshing. You can boost the flavor of your salad with extra ingredients. Consider adding sliced apples or pears for a sweet crunch. You could also mix in some cooked bacon for a savory touch. This salad balances sweetness from honey with acidity from the vinegar. Adjust the dressing as needed to find your perfect mix. {{image_2}} For a vegan version, skip the feta cheese and use a plant-based alternative. You can also add more nuts or seeds to keep the crunch. For gluten-free options, ensure your mustard and vinegar are gluten-free. Most brands are safe, but always check labels. If you can’t find Brussels sprouts, try using kale or broccoli instead. Both give a nice crunch and flavor. For nuts, you can swap walnuts for almonds or pecans. Each will add its own twist. If feta isn't your favorite, use goat cheese or omit cheese altogether. In spring, add fresh peas for sweetness. In summer, try diced cucumbers for crunch. In fall, roasted butternut squash adds warmth. You can also toss in seasonal fruits like apple slices or pomegranate seeds for a sweet burst of flavor. Each choice makes the salad unique and fresh. To keep your Honey Mustard Brussels Sprout Salad fresh, store it in a clean, airtight container. This method helps to lock in moisture and flavor. I suggest using glass containers. They are safe, and you can see the salad inside. - Best methods for storing leftovers: Place the salad in the fridge right after serving. If you have leftover dressing, keep it in a separate container. This keeps the salad crisp. - Container suggestions: Use a glass or plastic container with a tight lid. Avoid using metal containers, as they can affect the taste. This salad stays fresh for about 3 days when stored correctly. After this time, the sprouts may become soggy. - How long the salad lasts: Generally, it lasts up to 3 days in the fridge. - Tips for maintaining quality: Avoid adding dressing until you're ready to eat. This keeps the Brussels sprouts crunchy. You might not need to reheat this salad, as it's best served cold. However, if you want to warm it up, here’s how: - Best practices for reheating if applicable: Place the salad in a pan on low heat. Stir gently until warm. Be careful not to overcook the sprouts. They can become mushy. Following these tips will keep your salad delicious for days! Yes, you can prepare this salad ahead of time. Just make the dressing and roast the Brussels sprouts first. Keep the dressing in an airtight container in the fridge. Let the roasted Brussels sprouts cool completely before mixing them with the other ingredients. You can then toss everything together right before serving. This keeps the salad fresh and the textures nice. Absolutely! Fresh Brussels sprouts taste better and have a crisp texture. They are also more nutrient-rich than frozen ones. When using fresh sprouts, trim off the ends and cut them in half. This helps them roast evenly and absorb the flavors of the dressing. This salad pairs well with grilled chicken or fish. You can also serve it with quinoa for a healthy grain option. For a vegetarian option, try it with lentils or chickpeas. These foods complement the salad’s sweet and tangy notes. Plus, they add protein to your meal. This post showed you how to make a tasty Brussels sprouts salad with a honey mustard dressing. You learned about the main ingredients, the step-by-step cooking process, and tips for perfecting your dish. Remember, you can adjust the recipe to fit your diet and use seasonal veggies. Store leftovers well and enjoy them later. With these easy steps, you can impress your family or friends with a fresh salad that’s fun to eat. Make it your own and enjoy every bite!

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Are you ready to elevate your salad game? My Honey Mustard Brussels Sprout Salad is a crunchy, sweet, and savory delight perfect for any occasion. You’ll love how easy it is to make this dish packed with flavor. From roasting the Brussels sprouts to mixing the honey mustard dressing, every step is simple. Let’s dive into the ingredients and get started on this delicious adventure!

Ingredients

Main Ingredients

– 1 lb Brussels sprouts, trimmed and halved

– 1/4 cup walnuts, roughly chopped

– 1/4 cup dried cranberries

– 1/4 cup feta cheese, crumbled

Brussels sprouts are the star of this dish. They bring a nice crunch and earthy flavor. When you roast them, they get golden and crispy. This makes the salad exciting. The walnuts add a nutty taste, while cranberries give it a sweet touch. Feta cheese adds creaminess and saltiness, making it even better.

Dressing Ingredients

– 3 tablespoons honey

– 2 tablespoons Dijon mustard

– 1 tablespoon apple cider vinegar

– 1/4 teaspoon garlic powder

For the dressing, I love using honey and Dijon mustard. They blend well to create a sweet and tangy mix. Apple cider vinegar adds brightness, while garlic powder gives a hint of savory flavor. This dressing ties all the ingredients together and makes each bite tasty.

Seasoning and Oil

– 1 tablespoon olive oil

– Salt and pepper to taste

Olive oil is key for roasting the Brussels sprouts. It helps them get crispy and adds a nice flavor. Don’t forget the salt and pepper! They bring out the best in the sprouts and all the other ingredients. Adjust the seasoning to your taste as you mix everything together.

Step-by-Step Instructions

Preheating and Preparation

1. First, preheat your oven to 400°F (200°C). This step is key for roasting.

2. Next, trim and halve 1 lb of Brussels sprouts. Make sure they are fresh and firm.

Roasting Brussels Sprouts

1. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil. Add salt and pepper to taste.

2. Spread the sprouts on a baking sheet in a single layer. Roast them for about 20-25 minutes. Stir halfway through to ensure even cooking. Look for a golden brown color and crispy edges.

Making the Honey Mustard Dressing

1. While the sprouts roast, mix the dressing. In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of garlic powder.

2. Taste the dressing. Adjust the seasoning if needed. You want a balance of sweet and tangy flavors.

This process creates a delicious, warm salad that combines the nutty taste of Brussels sprouts with the sweet and zesty dressing. Enjoy incorporating these steps into your cooking!

Tips & Tricks

Perfecting the Roasting Process

To make your Brussels sprouts crispy, roast them at high heat. Set your oven to 400°F (200°C). This helps get that golden brown color. Spread the sprouts in a single layer on the baking sheet. If they are too close, they will steam and not crisp. Stir them halfway through roasting. This ensures even cooking and browning.

Ideal Serving Suggestions

For a beautiful presentation, use a large, shallow dish. Arrange the salad nicely and sprinkle extra walnuts and feta on top. You can also add a sprig of fresh parsley for color. Chill the salad in the fridge for 15-20 minutes before serving. This lets the flavors mix well and makes it refreshing.

Flavor Enhancements

You can boost the flavor of your salad with extra ingredients. Consider adding sliced apples or pears for a sweet crunch. You could also mix in some cooked bacon for a savory touch. This salad balances sweetness from honey with acidity from the vinegar. Adjust the dressing as needed to find your perfect mix.

Variations

Dietary Adjustments

For a vegan version, skip the feta cheese and use a plant-based alternative. You can also add more nuts or seeds to keep the crunch. For gluten-free options, ensure your mustard and vinegar are gluten-free. Most brands are safe, but always check labels.

Ingredient Substitutions

If you can’t find Brussels sprouts, try using kale or broccoli instead. Both give a nice crunch and flavor. For nuts, you can swap walnuts for almonds or pecans. Each will add its own twist. If feta isn’t your favorite, use goat cheese or omit cheese altogether.

Seasonal Variations

In spring, add fresh peas for sweetness. In summer, try diced cucumbers for crunch. In fall, roasted butternut squash adds warmth. You can also toss in seasonal fruits like apple slices or pomegranate seeds for a sweet burst of flavor. Each choice makes the salad unique and fresh.

Storage Info

Storage Instructions

To keep your Honey Mustard Brussels Sprout Salad fresh, store it in a clean, airtight container. This method helps to lock in moisture and flavor. I suggest using glass containers. They are safe, and you can see the salad inside.

– Best methods for storing leftovers: Place the salad in the fridge right after serving. If you have leftover dressing, keep it in a separate container. This keeps the salad crisp.

– Container suggestions: Use a glass or plastic container with a tight lid. Avoid using metal containers, as they can affect the taste.

Freshness Timeline

This salad stays fresh for about 3 days when stored correctly. After this time, the sprouts may become soggy.

– How long the salad lasts: Generally, it lasts up to 3 days in the fridge.

– Tips for maintaining quality: Avoid adding dressing until you’re ready to eat. This keeps the Brussels sprouts crunchy.

Reheating Instructions

You might not need to reheat this salad, as it’s best served cold. However, if you want to warm it up, here’s how:

– Best practices for reheating if applicable: Place the salad in a pan on low heat. Stir gently until warm. Be careful not to overcook the sprouts. They can become mushy.

Following these tips will keep your salad delicious for days!

FAQs

Can I prepare the salad in advance?

Yes, you can prepare this salad ahead of time. Just make the dressing and roast the Brussels sprouts first. Keep the dressing in an airtight container in the fridge. Let the roasted Brussels sprouts cool completely before mixing them with the other ingredients. You can then toss everything together right before serving. This keeps the salad fresh and the textures nice.

Can I use fresh Brussels sprouts instead of frozen?

Absolutely! Fresh Brussels sprouts taste better and have a crisp texture. They are also more nutrient-rich than frozen ones. When using fresh sprouts, trim off the ends and cut them in half. This helps them roast evenly and absorb the flavors of the dressing.

What can be served alongside this salad?

This salad pairs well with grilled chicken or fish. You can also serve it with quinoa for a healthy grain option. For a vegetarian option, try it with lentils or chickpeas. These foods complement the salad’s sweet and tangy notes. Plus, they add protein to your meal.

This post showed you how to make a tasty Brussels sprouts salad with a honey mustard dressing. You learned about the main ingredients, the step-by-step cooking process, and tips for perfecting your dish. Remember, you can adjust the recipe to fit your diet and use seasonal veggies. Store leftovers well and enjoy them later. With these easy steps, you can impress your family or friends with a fresh salad that’s fun to eat. Make it your own and enjoy every bite!

- 1 lb Brussels sprouts, trimmed and halved - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled Brussels sprouts are the star of this dish. They bring a nice crunch and earthy flavor. When you roast them, they get golden and crispy. This makes the salad exciting. The walnuts add a nutty taste, while cranberries give it a sweet touch. Feta cheese adds creaminess and saltiness, making it even better. - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/4 teaspoon garlic powder For the dressing, I love using honey and Dijon mustard. They blend well to create a sweet and tangy mix. Apple cider vinegar adds brightness, while garlic powder gives a hint of savory flavor. This dressing ties all the ingredients together and makes each bite tasty. - 1 tablespoon olive oil - Salt and pepper to taste Olive oil is key for roasting the Brussels sprouts. It helps them get crispy and adds a nice flavor. Don’t forget the salt and pepper! They bring out the best in the sprouts and all the other ingredients. Adjust the seasoning to your taste as you mix everything together. 1. First, preheat your oven to 400°F (200°C). This step is key for roasting. 2. Next, trim and halve 1 lb of Brussels sprouts. Make sure they are fresh and firm. 1. In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil. Add salt and pepper to taste. 2. Spread the sprouts on a baking sheet in a single layer. Roast them for about 20-25 minutes. Stir halfway through to ensure even cooking. Look for a golden brown color and crispy edges. 1. While the sprouts roast, mix the dressing. In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of garlic powder. 2. Taste the dressing. Adjust the seasoning if needed. You want a balance of sweet and tangy flavors. This process creates a delicious, warm salad that combines the nutty taste of Brussels sprouts with the sweet and zesty dressing. Enjoy incorporating these steps into your cooking! To make your Brussels sprouts crispy, roast them at high heat. Set your oven to 400°F (200°C). This helps get that golden brown color. Spread the sprouts in a single layer on the baking sheet. If they are too close, they will steam and not crisp. Stir them halfway through roasting. This ensures even cooking and browning. For a beautiful presentation, use a large, shallow dish. Arrange the salad nicely and sprinkle extra walnuts and feta on top. You can also add a sprig of fresh parsley for color. Chill the salad in the fridge for 15-20 minutes before serving. This lets the flavors mix well and makes it refreshing. You can boost the flavor of your salad with extra ingredients. Consider adding sliced apples or pears for a sweet crunch. You could also mix in some cooked bacon for a savory touch. This salad balances sweetness from honey with acidity from the vinegar. Adjust the dressing as needed to find your perfect mix. {{image_2}} For a vegan version, skip the feta cheese and use a plant-based alternative. You can also add more nuts or seeds to keep the crunch. For gluten-free options, ensure your mustard and vinegar are gluten-free. Most brands are safe, but always check labels. If you can’t find Brussels sprouts, try using kale or broccoli instead. Both give a nice crunch and flavor. For nuts, you can swap walnuts for almonds or pecans. Each will add its own twist. If feta isn't your favorite, use goat cheese or omit cheese altogether. In spring, add fresh peas for sweetness. In summer, try diced cucumbers for crunch. In fall, roasted butternut squash adds warmth. You can also toss in seasonal fruits like apple slices or pomegranate seeds for a sweet burst of flavor. Each choice makes the salad unique and fresh. To keep your Honey Mustard Brussels Sprout Salad fresh, store it in a clean, airtight container. This method helps to lock in moisture and flavor. I suggest using glass containers. They are safe, and you can see the salad inside. - Best methods for storing leftovers: Place the salad in the fridge right after serving. If you have leftover dressing, keep it in a separate container. This keeps the salad crisp. - Container suggestions: Use a glass or plastic container with a tight lid. Avoid using metal containers, as they can affect the taste. This salad stays fresh for about 3 days when stored correctly. After this time, the sprouts may become soggy. - How long the salad lasts: Generally, it lasts up to 3 days in the fridge. - Tips for maintaining quality: Avoid adding dressing until you're ready to eat. This keeps the Brussels sprouts crunchy. You might not need to reheat this salad, as it's best served cold. However, if you want to warm it up, here’s how: - Best practices for reheating if applicable: Place the salad in a pan on low heat. Stir gently until warm. Be careful not to overcook the sprouts. They can become mushy. Following these tips will keep your salad delicious for days! Yes, you can prepare this salad ahead of time. Just make the dressing and roast the Brussels sprouts first. Keep the dressing in an airtight container in the fridge. Let the roasted Brussels sprouts cool completely before mixing them with the other ingredients. You can then toss everything together right before serving. This keeps the salad fresh and the textures nice. Absolutely! Fresh Brussels sprouts taste better and have a crisp texture. They are also more nutrient-rich than frozen ones. When using fresh sprouts, trim off the ends and cut them in half. This helps them roast evenly and absorb the flavors of the dressing. This salad pairs well with grilled chicken or fish. You can also serve it with quinoa for a healthy grain option. For a vegetarian option, try it with lentils or chickpeas. These foods complement the salad’s sweet and tangy notes. Plus, they add protein to your meal. This post showed you how to make a tasty Brussels sprouts salad with a honey mustard dressing. You learned about the main ingredients, the step-by-step cooking process, and tips for perfecting your dish. Remember, you can adjust the recipe to fit your diet and use seasonal veggies. Store leftovers well and enjoy them later. With these easy steps, you can impress your family or friends with a fresh salad that’s fun to eat. Make it your own and enjoy every bite!

Honey Mustard Brussels Sprout Salad

Elevate your salad game with this delicious Honey Mustard Brussels Sprout Salad! This easy recipe features roasted Brussels sprouts tossed with crunchy walnuts, sweet cranberries, and creamy feta, all drizzled with a tangy honey mustard dressing. Perfect for a light lunch or as a side dish at your next gathering! Click through to discover the full recipe and impress your friends with this tasty twist on a classic salad!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and pepper to taste

1/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.

      Spread the Brussels sprouts on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through.

        While the Brussels sprouts are roasting, in a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and garlic powder to make the dressing. Adjust seasoning if necessary.

          Once the Brussels sprouts are done, allow them to cool slightly before combining them in a large salad bowl with the chopped walnuts, dried cranberries, and feta cheese.

            Drizzle the honey mustard dressing over the salad and toss everything together gently to combine.

              Serve immediately or let it chill in the refrigerator for 15-20 minutes for the flavors to meld.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, shallow dish, garnished with extra walnuts and a sprinkle of feta on top for an appealing look. Consider a sprig of fresh parsley for an added touch!

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