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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons honey - 2 tablespoons Dijon mustard - 1/4 cup walnuts, roughly chopped - 1/4 cup dried cranberries - 1/4 cup feta cheese, crumbled - 1 tablespoon olive oil - 1 tablespoon apple cider vinegar - 1/4 teaspoon garlic powder - Salt and freshly ground black pepper, to taste In this salad, the main ingredients stand out. Brussels sprouts bring a strong flavor and crunch. Honey adds sweetness, and Dijon mustard gives a nice tang. Together, they form a base that excites the taste buds. The additional ingredients enhance the dish. Walnuts provide a satisfying crunch, while dried cranberries add a burst of sweetness. Feta cheese adds creaminess and saltiness, balancing the overall flavors. For seasoning and dressing, olive oil is key. It helps to coat the Brussels sprouts well before roasting. Apple cider vinegar adds acidity, which brightens the dish. Garlic powder gives it depth, and salt and pepper bring everything together. Each ingredient plays a role in creating a fresh and simple salad that is full of flavor. - Preheat your oven to 400°F (200°C). - Trim and halve the Brussels sprouts. This helps them cook evenly. - In a bowl, mix the halved Brussels sprouts with 1 tablespoon of olive oil. Add salt and black pepper to taste. Toss until they are well coated. - Spread the Brussels sprouts on a baking sheet in a single layer. Roast them for 20-25 minutes. Stir them halfway through for even cooking. They should be golden brown and crispy. - In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of garlic powder. Mix until it's smooth. - Taste your dressing. If you want it sweeter, add more honey. If you like it tangy, add more vinegar. - Let the roasted Brussels sprouts cool for about 5 minutes. In a large salad bowl, combine the warm sprouts with 1/4 cup of chopped walnuts, 1/4 cup of dried cranberries, and 1/4 cup of crumbled feta cheese. - Drizzle the honey mustard dressing over the salad. Toss everything gently until it's well mixed. Enjoy this fresh and simple Honey Mustard Brussels Sprout Salad! For great Brussels sprouts, start with fresh ones. Trim the ends and cut them in half. This helps them cook evenly. Use a good amount of olive oil and salt. This gives them a nice golden color. Spread them in a single layer on a baking sheet. This allows hot air to circulate. Stir them halfway through roasting for even crispness. Bake at 400°F for about 20-25 minutes. Look for them to be crispy on the edges and tender inside. You can change up the dressing to fit your taste. Try using maple syrup instead of honey for a sweeter twist. You could also add a touch of lemon juice for brightness. If you have leftover dressing, store it in the fridge. Use a sealed jar to keep it fresh. It should last about a week. Shake well before using it again. Presentation is key for any salad. Serve it in a large, shallow dish for a beautiful look. To add color, sprinkle fresh herbs like parsley or microgreens on top. This adds freshness and makes it eye-catching. You can also add extra walnuts or feta to make it more inviting. Enjoy the bright colors and flavors! {{image_4}} You can switch up nuts and cheese in this salad. If you don’t like walnuts, try pecans or almonds. You can also use sunflower seeds for a nut-free option. If feta isn’t your favorite, goat cheese or a dairy-free cheese works well. In spring or summer, add fresh veggies. Consider peas, asparagus, or bell peppers for a vibrant twist. In the fall, roasted squash can bring warmth to the dish. You can mix and match based on what you find at the market. For a vegan option, skip the cheese and use maple syrup instead of honey. This keeps the dish sweet and tasty without any animal products. If you need it gluten-free, check your mustard. Most Dijon mustards are gluten-free, but it's good to read the label. You can enjoy this salad without worrying about gluten! To spice things up, add a pinch of cayenne for heat. A sprinkle of smoked paprika can bring a nice depth of flavor, too. You might also try adding chopped herbs like parsley or cilantro for a fresh burst. For extra crunch, top with crispy chickpeas or crunchy croutons. These additions will not only enhance the texture but also make your salad even more enjoyable! To keep your Honey Mustard Brussels Sprout Salad fresh, place it in an airtight container. This helps lock in flavor and texture. Store it in the fridge for up to four days. The salad will stay tasty, but the Brussels sprouts may get a bit soft over time. If you want to warm up the salad, do it gently. Use a microwave on low power for about 30 seconds. Check it often to avoid making it mushy. For a lovely crunch, consider reheating the Brussels sprouts separately in a pan. After warming, add fresh toppings like extra walnuts or feta to bring it back to life. You can freeze this salad, but it won’t taste quite the same. The texture of the Brussels sprouts will change. If you choose to freeze it, do so before adding the dressing. Place it in a freezer-safe bag and remove as much air as possible. It can last up to three months in the freezer. When you’re ready to eat it, thaw in the fridge overnight and serve fresh toppings for the best taste. Yes, you can make the dressing ahead. This saves time when you prepare the salad. To store it, place the dressing in a jar with a lid. Keep it in the fridge for up to a week. Shake it well before using. If it thickens, add a little water to thin it out. This way, you always have a tasty dressing ready to go. Brussels sprouts are packed with nutrients. They are low in calories but high in fiber. A cup has vitamin C, vitamin K, and folate. They also contain antioxidants, which help protect your cells. Eating Brussels sprouts may support heart health and reduce inflammation. Incorporating them into your diet is a smart choice for a healthy lifestyle. You can use fresh cranberries, but they are very tart. Dried cranberries add sweetness and chewiness to the salad. If you want to use fresh, consider adding a bit of honey to balance the tartness. Chop them into smaller pieces. This helps spread the flavor throughout the salad. Make sure to taste as you go to get the balance just right. This blog post covered a tasty Brussels sprouts salad with interesting layers of flavor. We discussed the main ingredients, like Brussels sprouts, honey, and mustard, and included tips for perfect roasting. You learned how to make a simple dressing, mix all the ingredients, and enhance flavor with various options. Remember, you can get creative with substitutions and storage tips. This dish not only tastes good but also offers health benefits. Enjoy experimenting and making this salad your own!

Honey Mustard Brussels Sprout Salad

Savor the deliciousness of Honey Mustard Brussels Sprout Salad with this easy recipe! Perfectly roasted Brussels sprouts are combined with crunchy walnuts, sweet cranberries, and tangy feta cheese, all drizzled with a silky honey mustard dressing. Refresh your salad game and impress your guests with this tasty dish that's quick to prepare. Click through for the full recipe and elevate your meal today!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1/4 cup walnuts, roughly chopped

1/4 cup dried cranberries

1/4 cup feta cheese, crumbled

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1/4 teaspoon garlic powder

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a mixing bowl, combine the halved Brussels sprouts with olive oil, along with a generous pinch of salt and freshly cracked black pepper. Toss well until the Brussels sprouts are evenly coated with oil and seasoning.

      Spread the coated Brussels sprouts out on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes, or until they are beautifully golden brown and crispy around the edges. Be sure to stir them halfway through the roasting time for even cooking.

        While your Brussels sprouts are roasting, prepare the dressing. In a small mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and garlic powder until silky and well combined. Taste and adjust the seasoning, adding a touch more honey or vinegar if desired.

          Once the Brussels sprouts have finished roasting, allow them to cool slightly for about 5 minutes. Then, in a large salad bowl, combine the warm Brussels sprouts with the chopped walnuts, dried cranberries, and crumbled feta cheese.

            Drizzle the honey mustard dressing generously over the mixture and gently toss everything together until it is harmoniously blended.

              For the best flavor, serve immediately, or let the salad chill in the refrigerator for 15-20 minutes, allowing the flavors to meld beautifully.

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

                  - Presentation Tips: Serve the salad in a large, shallow dish for an inviting presentation. Garnish with a handful of extra walnuts and a sprinkle of feta cheese on top. For a pop of color and freshness, consider adding a sprig of fresh parsley or microgreens as a lovely finishing touch!