Description
A delightful and vibrant salad featuring Brussels sprouts, honey mustard dressing, and festive toppings, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- In a separate bowl, whisk together honey, Dijon mustard, and apple cider vinegar to create the dressing.
- Once the Brussels sprouts are done, let them cool slightly before tossing them with the dressing.
- Add dried cranberries and chopped walnuts, mixing well to combine.
- Serve warm or at room temperature, garnished with additional walnuts if desired.
Notes
- For a vegan version, substitute honey with maple syrup.
- This salad can be made ahead of time; just add the dressing before serving.
- Feel free to add other toppings like feta cheese or pomegranate seeds for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg