Description
A delightful autumn salad featuring shredded Brussels sprouts, tangy honey mustard dressing, dried cranberries, and crunchy pecans, perfect for any gathering.
Ingredients
Scale
- 1 pound Brussels sprouts
- ½ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup olive oil
- 2 tablespoons honey
Instructions
- Shred the Brussels sprouts and place them in a large mixing bowl, relishing the fresh, crisp aroma as you cut.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, onion powder, sea salt, and black pepper until the mixture is well combined and creamy.
- Pour the tangy vinaigrette over the shredded Brussels sprouts and toss gently to coat each delicate sprout evenly.
- Add in the dried cranberries and chopped pecans, combining gently to ensure every bit is nestled in flavor.
- Serve immediately to enjoy the fresh textures, or refrigerate for later enjoyment—this salad tastes even better the next day!
Notes
Make the vinaigrette separate until ready to serve for optimal freshness. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 7g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg