Hot Honey Mustard Brussels Sprout Salad: A Vibrant Winter Delight

Ever found yourself craving something fresh but substantial during the colder months? That’s where this Hot Honey Mustard Brussels Sprout Salad enters the picture. Unlike your typical leafy greens that leave you hungry an hour later, this hearty salad combines the perfect balance of sweet heat, tangy dressing, and satisfying crunch.

It’s the winter salad for people who think they don’t like salads—or Brussels sprouts!

Why This Recipe Is Awesome

What makes this Hot Honey Mustard Brussels Sprout Salad stand out is its brilliant contrast of flavors and textures. The Brussels sprouts, often misunderstood and overcooked in many households, shine in their raw, shredded form—crisp and mild without any of that cabbage-y intensity people fear. The magic happens when these crunchy greens meet the hot honey mustard dressing.

That sweet-spicy-tangy combination transforms simple ingredients into something crave-worthy. Plus, this salad actually improves as it sits, making it perfect for meal prep or holiday gatherings where you need make-ahead options. Unlike delicate lettuce salads that wilt sadly in the refrigerator, these sturdy sprouts maintain their texture for days.

It’s the rare healthy dish that feels like an indulgence rather than a compromise.

Equipment needed: Sharp knife or food processor with slicing attachment, mixing bowl, whisk, measuring spoons

Hot Honey Mustard Brussels Sprout Salad

A vibrant winter salad featuring shredded Brussels sprouts tossed in a sweet-spicy honey mustard dressing with crunchy nuts, chewy dried fruit, and sharp cheese for a perfect balance of flavors and textures.

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Total Time 20 minutes mins

Course Side Dish

Cuisine American

Ingredients

  

• 1 pound fresh Brussels sprouts trimmed and finely shredded
• 1/4 cup hot honey regular honey plus red pepper flakes works too
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 3 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup toasted pecans or walnuts roughly chopped
• 1/3 cup dried cranberries or cherries
• 1/2 cup shaved Parmesan or crumbled goat cheese
• 1 small red onion thinly sliced
• Salt and freshly ground black pepper to taste

Instructions

 

• Prepare the Brussels sprouts by trimming the woody ends and removing any damaged outer leaves. Either use a sharp knife to shred them finely or run them through a food processor with the slicing attachment.
• Make the hot honey mustard dressing by whisking together the hot honey, whole grain mustard, Dijon mustard, apple cider vinegar, and olive oil in a small bowl until emulsified. Season with salt and pepper to taste.
• Place the shredded Brussels sprouts in a large mixing bowl and pour about two-thirds of the dressing over them. Toss thoroughly to coat every piece – don’t be shy here, really get in there with your hands or tongs.
• Let the dressed sprouts sit for 5-10 minutes to slightly soften and absorb the flavors. This brief marination makes a huge difference in texture and taste.
• Add the red onion, dried cranberries, and most of the nuts to the bowl and toss again to distribute evenly throughout the salad.
• Transfer to a serving bowl or platter and top with the cheese, remaining nuts, and a drizzle of the reserved dressing.
• Taste and adjust seasonings as needed, adding more salt, pepper, or an extra drizzle of hot honey for more heat if desired.

Notes

• This salad can be made up to 24 hours in advance, just leave the cheese and nuts off until serving time.
• For a meal-prep friendly option, portion into containers and keep the nuts separate to maintain their crunch.
• If you can’t find hot honey, make your own by warming 1/4 cup regular honey with 1/2 teaspoon red pepper flakes.
• A mandoline can be used instead of a food processor for extra-thin Brussels sprout shreds, but mind your fingers!
• The salad actually improves after 30 minutes as the flavors meld, making it perfect for entertaining.

Calories & Nutritional Info

• Calories: Approximately 250 calories per serving (as a side dish)
• Macronutrients: 15g fat, 25g carbohydrates, 7g protein
• Dietary notes: Gluten-free, vegetarian (vegan if cheese is omitted)
• Rich in: Vitamins C and K, fiber, and antioxidants

Common Mistakes to Avoid

• Not slicing Brussels sprouts finely enough – Thick chunks won’t absorb the dressing well and may be too cabbage-y in flavor.
• Skipping the marination step – Those 5-10 minutes are crucial for softening the raw sprouts slightly.
• Using old, woody Brussels sprouts – Look for bright green, tight heads for the best flavor and texture.
• Overdressing the salad – Start with less dressing and add more as needed; you can always add but can’t take away.
• Forgetting to toast the nuts – Raw nuts lack the depth of flavor that makes this salad special.

Alternatives & Substitutions

• For a dairy-free version: Skip the cheese or use a plant-based alternative.
• Instead of Brussels sprouts: Try thinly sliced kale or napa cabbage (though you’ll lose some of the distinctive flavor).
• Nut alternatives: Pepitas (pumpkin seeds) or sunflower seeds work well for nut-free diets.
• Make it a meal: Add grilled chicken, crispy bacon, or roasted chickpeas for extra protein.
• Sweeten naturally: Replace dried fruit with diced apple or pear for less sugar.
• Herb additions: Fresh herbs like parsley, dill, or mint add brightness to the flavor profile.

FAQs

Can I make this salad with cooked Brussels sprouts instead?

While you certainly could use roasted or sautéed sprouts, you’d end up with a completely different dish. The beauty of this salad is the fresh crunch and how the raw sprouts stand up to the bold dressing without wilting.

How far in advance can I make this salad?

This sturdy salad can be prepared up to 24 hours ahead. The flavors actually improve as it sits! Just add the cheese and nuts right before serving to maintain optimal texture.

Is there a shortcut for shredding the Brussels sprouts?

Absolutely! Many grocery stores now sell pre-shredded Brussels sprouts in the produce section. While slightly more expensive, they’re a huge time-saver that doesn’t compromise quality.

Can I adjust the heat level of the hot honey?

Definitely. If you’re making your own hot honey, simply adjust the amount of red pepper flakes to your preference. Start with less and add more after tasting the dressing.

What main dishes pair well with this salad?

This versatile salad pairs beautifully with roasted meats like chicken or pork, stands up to hearty dishes like steak or pot roast, and complements fish dishes wonderfully. It’s particularly perfect alongside holiday meals where you need something fresh to balance rich foods.

Final Thoughts

The Hot Honey Mustard Brussels Sprout Salad is more than just a side dish—it’s a conversation starter and potential Brussels sprout converter. Don’t be surprised if this becomes a requested favorite, even from the veggie-skeptical crowd. It’s proof that sometimes the simplest ingredients, thoughtfully combined, create something truly special that keeps you coming back for more.