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For this Dijon Brussels Sprouts Salad with Pecans, you will need: - 1 lb Brussels sprouts, trimmed and halved - 1/2 cup pecans, roughly chopped - 1/4 cup dried cranberries - 1/4 cup grated Parmesan cheese (optional) These fresh Brussels sprouts make the salad crisp and hearty. Pecans add a nice crunch, while cranberries give a sweet touch. If you like cheese, Parmesan brings a savory layer that makes everything pop. The dressing is key to tying it all together. You will want: - 1/4 cup olive oil - 3 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon honey - Salt and pepper to taste This dressing is simple yet flavorful. The Dijon mustard gives a sharp taste, while honey adds sweetness. The vinegar brightens up the salad, making every bite refreshing. Each serving of this salad provides a healthy mix of nutrients. You can expect about: - Calories: 250 - Fats: 18g - Proteins: 6g - Vitamins: High in Vitamin C and K - Minerals: Good source of magnesium and potassium This salad is not just tasty, but it also supports your health. It offers good fats from the olive oil and pecans, plus plenty of vitamins from the Brussels sprouts. Enjoy this dish knowing it's good for you! Start by trimming the ends of the Brussels sprouts. Then, slice each one in half. This helps them cook evenly. Next, preheat your oven to 400°F (200°C). This warm environment is key for roasting. Spread the halved Brussels sprouts on a baking sheet. Drizzle with olive oil for flavor. Sprinkle salt and pepper to taste. Roast them in the oven for about 20 to 25 minutes. Stir them halfway through for even cooking. You want them tender with golden edges. While the Brussels sprouts roast, let’s make the dressing. In a small bowl, combine 3 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 tablespoon of honey. Add salt and pepper to taste. Whisk these ingredients together until they blend well. Once the Brussels sprouts are done, take them out of the oven. In a large mixing bowl, combine the roasted Brussels sprouts, 1/2 cup of chopped pecans, and 1/4 cup of dried cranberries. Drizzle the dressing over this mixture. Gently toss everything to coat well. If you like, add 1/4 cup of grated Parmesan cheese on top before serving. To keep your Dijon Brussels sprouts salad fresh, store leftovers in an airtight container. Place it in the fridge for up to three days. If you want to keep the pecans crunchy, store them separately. Add them just before serving to keep the salad nice and crisp. You can save time by prepping parts of the salad ahead. Trim and halve the Brussels sprouts a day ahead and store them in water. This keeps them fresh. You can also make the dressing the day before. Just whisk together the Dijon mustard, apple cider vinegar, honey, salt, and pepper. Store it in the fridge until you need it. For a great look, serve the salad in a large wooden bowl. This makes it feel special. Add extra pecans and a sprinkle of Parmesan cheese on top. This adds color and texture. You can also garnish with fresh herbs like parsley for a bright touch. Enjoy a salad that not only tastes good but looks amazing too! {{image_2}} You can switch out the pecans in this salad. Try walnuts or sunflower seeds for a different crunch. If you want a sweet touch, go for raisins or chopped dates instead of cranberries. For the dressing, you can use whole grain mustard if you want a different flavor. You can also skip the honey if you prefer a dressing without added sugar. To make this salad gluten-free, use gluten-free mustard and check your vinegar. For a vegan option, just leave out the Parmesan cheese. You can also replace honey with maple syrup or agave nectar. If you need a nut-free salad, simply skip the nuts. The salad will still taste great without them! You can add seasonal veggies or fruits to this salad. In the fall, try adding sliced apples or pears for sweetness. In the spring, fresh peas or radishes add bright colors and flavors. You can also mix in roasted butternut squash in the winter. Each season brings its own tasty options for this salad! What goes well with the Dijon Brussels sprouts salad? I love to serve it with grilled chicken or roasted salmon. Both add protein and flavor. You can also pair it with quinoa or couscous for a hearty meal. If you want a lighter option, serve it with a simple soup, like tomato or butternut squash. This salad also shines as a side for holiday dinners. How much salad should you serve? For a main dish, aim for about 1.5 to 2 cups per person. If it’s a side, 1 cup is usually enough. At a party, you can serve smaller portions, around ½ cup. This way, guests can try multiple dishes without feeling too full. Want to boost the taste even more? Consider adding sliced apples or pears. They bring a nice crunch and sweetness. You could also sprinkle some feta cheese for a salty kick. If you like spicy, add a pinch of red pepper flakes. For dressings, a lemon vinaigrette works well too. It brightens the salad and balances the Dijon flavor. You can prep this salad a day in advance. Start by roasting the Brussels sprouts. Let them cool. Store them in the fridge in an airtight container. Make the dressing too and keep it separate. When you’re ready to eat, mix everything in a bowl. This keeps the salad fresh and crisp. Yes, fresh Brussels sprouts are better. They have more flavor and a nice crunch. Fresh sprouts also retain more nutrients. They are easy to trim and halve. Frozen sprouts may be mushy after cooking. Use fresh for a better salad experience. Store leftovers in an airtight container. Keep them in the fridge for up to three days. If you added cheese, eat it sooner. The dressing can separate, so mix well before eating. This keeps your salad tasty and fresh for later. This post covered a tasty Brussels sprouts salad. You learned about key ingredients, dressing, and nutrition. I shared step-by-step instructions for preparing and roasting the sprouts. You also found tips on storage and meal prep, along with ideas for adding variety. Finally, I highlighted how to serve it alongside other dishes. Enjoy making this salad! It’s healthy and easy to customize. You now have the tools to create a dish that impresses and satisfies. Happy cooking!

Dijon Brussels Sprouts Salad with Pecans

Elevate your salad game with this Dijon Brussels Sprouts Salad with Pecans! This delicious mix features roasted Brussels sprouts, crunchy pecans, and sweet cranberries, all tossed in a flavorful Dijon mustard dressing. Perfect for any occasion, this recipe is not only easy to make but also packed with nutrients. Click through for the full recipe and treat your taste buds today! #BrusselsSprouts #HealthySalad #DijonMustard #SaladRecipe
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries

1/4 cup grated Parmesan cheese (optional)

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Spread the halved Brussels sprouts on a baking sheet and drizzle with olive oil. Season with salt and pepper.

      Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are tender and have golden edges, stirring halfway through for even cooking.

        While the Brussels sprouts are roasting, prepare the dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, salt, and pepper until well combined.

          In a large mixing bowl, combine the roasted Brussels sprouts, chopped pecans, and dried cranberries.

            Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.

              If desired, sprinkle grated Parmesan cheese over the top before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large wooden bowl, garnished with additional pecans and a sprinkle of Parmesan for a beautiful finish.