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Honey-Mustard Brussels Sprouts Salad Recipe with Crunchy Toppings

honey-mustard Brussels sprouts salad - featured image
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This fresh and easy salad features crisp shredded Brussels sprouts tossed in a creamy honey-mustard dressing, finished with crunchy seeds, nuts, and crispy onions. It’s a vibrant, crowd-pleasing dish perfect for potlucks, holidays, or a quick lunch.

Ingredients

Scale
  • 1 lb (about 4 cups) fresh Brussels sprouts, ends trimmed and thinly sliced or shredded
  • 1/4 small red onion, thinly sliced
  • 1 medium carrot, julienned or shredded
  • 2 tablespoons fresh parsley, chopped
  • 1/3 cup dried cranberries or cherries (optional)
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons fresh lemon juice (about half a lemon)
  • 1/4 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 1/4 cup pumpkin seeds (pepitas), lightly toasted
  • 1/4 cup sunflower seeds, lightly toasted
  • 1/3 cup crispy fried onions (store-bought or homemade)
  • 1/4 cup chopped walnuts or sliced almonds (optional)

Instructions

  1. Trim the ends off Brussels sprouts and remove any tough outer leaves. Thinly slice or shred using a knife, mandoline, or food processor. Transfer to a large mixing bowl.
  2. Sprinkle 1/4 teaspoon salt onto the shredded sprouts and gently massage with clean hands for 1-2 minutes until slightly softened and brighter green.
  3. Add thinly sliced red onion, shredded carrot, and dried cranberries or cherries (if using) to the bowl. Toss to combine.
  4. In a small bowl or jar, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, lemon juice, salt, and black pepper until smooth and creamy.
  5. Pour the dressing over the Brussels sprouts mixture. Toss thoroughly with salad tongs or two big spoons until evenly coated.
  6. Toast pumpkin seeds and sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant and lightly golden. Let cool.
  7. Right before serving, sprinkle the salad with toasted seeds, crispy onions, and chopped walnuts or almonds (if using). Add chopped parsley for a fresh finish.
  8. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
  9. Store leftovers in the fridge for up to 2 days, keeping crunchy toppings separate for best texture.

Notes

Massage the sprouts with salt for best texture. Add crunchy toppings just before serving to keep them crisp. For vegan, swap honey for maple syrup and check crispy onions for dairy/gluten. Customize with seasonal fruits or nut-free options. Prep veggies and dressing ahead, but combine with toppings right before serving.

Nutrition

Keywords: Brussels sprouts salad, honey mustard, crunchy toppings, healthy salad, easy salad, gluten-free, dairy-free, vegetarian, potluck, holiday salad

Find it online: https://katedishes.com/honey-mustard-brussels-sprouts-salad-recipe-with-crunchy-toppings-easy-and-fresh/