Brussels Sprouts Salad With Mustard Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by preparing the Brussels sprouts. Trim off the ends and remove any outer leaves that are wilted or discolored.
• STEP 2.Using a sharp knife or a mandoline, thinly slice the Brussels sprouts. Place them in a large bowl.
• STEP 3.In a small bowl, whisk together the mustard, vinegar, honey, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the sliced Brussels sprouts and toss well to coat.
• STEP 5.Add the almonds and dried cranberries to the bowl and toss again to combine all the ingredients.
• STEP 6.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 7.Serve the Brussels sprouts salad as a side dish or as a light lunch. Enjoy!

Cooking Tips

• For best results, use fresh Brussels sprouts and slice them thinly for a more delicate texture.
• Feel free to add other ingredients to the salad, such as crumbled feta cheese or sliced apples, for extra flavor and variety.
• If you prefer a sweeter vinaigrette, you can increase the amount of honey or add a touch of maple syrup.
• To make the salad ahead of time, prepare the Brussels sprouts and vinaigrette separately. Toss them together just before serving to maintain the crunchiness of the salad.

Storage and Serving

• This Brussels sprouts salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• Serve the salad chilled or at room temperature as a side dish or as a light lunch.