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Hot Honey Mustard Brussel Sprout Salad

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
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.