Description
A refreshing and nutritious salad featuring Brussels sprouts, complemented by a sweet honey mustard vinaigrette.
Ingredients
- Brussels sprouts – 1 lb
- Olive oil – 2 tbsp
- Honey – 2 tbsp
- Dijon mustard – 1 tbsp
- Apple cider vinegar – 1 tbsp
- Salt – to taste
- Pepper – to taste
- Walnuts – 1/2 cup, chopped
- Dried cranberries – 1/2 cup
- Parmesan cheese – 1/4 cup, grated (optional)
Instructions
- Trim the ends of the Brussels sprouts and slice them thinly.
- In a large bowl, combine the sliced Brussels sprouts with olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
- Toss the mixture until the Brussels sprouts are well coated.
- Add chopped walnuts and dried cranberries to the salad and mix gently.
- If desired, sprinkle grated Parmesan cheese on top before serving.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- For a vegan option, omit the Parmesan cheese.
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other ingredients like sliced apples or feta cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg