Description
A refreshing and nutritious salad featuring Brussels sprouts, complemented by a sweet honey mustard vinaigrette.
Ingredients
- Brussels sprouts – 1 lb, trimmed and thinly sliced
- Olive oil – 2 tablespoons
- Honey – 1 tablespoon
- Dijon mustard – 1 tablespoon
- Apple cider vinegar – 2 tablespoons
- Salt – to taste
- Pepper – to taste
- Chopped walnuts – 1/2 cup
- Dried cranberries – 1/2 cup
- Feta cheese – 1/2 cup, crumbled (optional)
Instructions
- In a large bowl, combine the sliced Brussels sprouts with olive oil, salt, and pepper.
- In a separate small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to create the vinaigrette.
- Pour the vinaigrette over the Brussels sprouts and toss to coat evenly.
- Add chopped walnuts and dried cranberries to the salad and mix well.
- If desired, sprinkle crumbled feta cheese on top before serving.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan version, omit the feta cheese.
- This salad can be made ahead of time; just add the nuts and cranberries right before serving to keep them crunchy.
- Feel free to add other ingredients like sliced apples or pears for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg