Description
A delicious and festive salad featuring Brussels sprouts, honey mustard dressing, and a mix of fresh ingredients, perfect for Thanksgiving.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 cup apple cider vinegar
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until tender and golden brown.
- In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to make the dressing.
- In a large serving bowl, combine the roasted Brussels sprouts, dried cranberries, walnuts, and feta cheese.
- Drizzle the honey mustard dressing over the salad and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other ingredients like apples or pears for extra sweetness.
- This salad can be made ahead of time; just add the dressing before serving.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg