Brussels Sprout Cranberry Pecan Salad

Brussels Sprout Cranberry Pecan Salad is mixed with a Honey Mustard Vinaigrette making a delicious salad to serve for many occasions, maybe even Thanksgiving!

Salad:

12 oz. Brussels Sprouts

1/2 cup dried cranberries, chopped

1/3 cup pecans, chopped

Honey Mustard Vinaigrette:

2 Tbsp. red wine vinegar

2 Tbsp. Dijon mustard

1/4 tsp. sea salt

1/8 tsp. black pepper

1/2 tsp. garlic powder

1/4 tsp. onion powder

1 Tbsp. honey

1/3 cup olive oil

Cut off the ends of sprouts and any browning outer leaves. Shred in a food processor using the slicing blade. Set aside in a large mixing bowl.

In a small bowl, first combine the vinegar and Dijon mustard, season with salt & pepper. Add garlic and onion powders. Whisk everything together.

Whisk in honey. Drizzle the olive oil in while whisking all of the ingredients together. Continue until oil is completely mixed in. The mixture should look thick and creamy.

Add chopped cranberries and pecans to the bowl of shredded Brussels Sprouts. Drizzle the Honey Mustard Vinaigrette and mix well.

Serve immediately.

Serves 4

 

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