Honey Mustard Brussels Sprouts Salad Recipes
HONEY-MUSTARD BRUSSELS SPROUTS SALAD
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
HONEY-MUSTARD SPROUTS
"I like to make these special brussels sprouts when I need a fast dressed-up vegetable side dish," writes Karen Haen of Sturgeon Bay, Wisconsin. "The recipe is sized perfectly for a dinner for my husband, Gene, and me. And it's easy to triple when we're expecting guests."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and cook for 8-12 minutes or until crisp-tender; drain. , In a small bowl, combine the butter, honey, mustard, onion powder and dill. Drizzle over sprouts; toss to coat.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 109mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Salad dressing:.
- Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
- Crispy Sage Leaves:.
- Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Salad:.
- Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
HONEY MUSTARD BRUSSELS SPROUT SLAW
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted pistachios and dried cherries. This is a great salad or side-dish, perfect for potlucks or holiday meals.
Provided by Spencer 2
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified.
- In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.
Nutrition Facts : Calories 274.8, Fat 21.2, SaturatedFat 4, Cholesterol 7.3, Sodium 194.8, Carbohydrate 16.1, Fiber 4.2, Sugar 7.2, Protein 8.4
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BRUSSELS SPROUT SALAD WITH HONEY MUSTARD VINAIGRETTE
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- Slice the sprouts as thin as possible. Alternatively, shred the brussels sprouts using a shredder.
HONEY MUSTARD BRUSSELS SPROUT SLAW - COOKIE AND KATE
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the …
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4.9/5 (78)Total Time 25 minsCategory SaladCalories 335 per serving
From cookieandkate.com
4.9/5 (78)Total Time 25 minsCategory SaladCalories 335 per serving
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
HONEY MUSTARD BRUSSELS SPROUT SALAD WITH CRANBERRIES …
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From whatsinthepan.com
4.4/5 (49)Total Time 20 minsCategory SaladCalories 307 per serving
From whatsinthepan.com
4.4/5 (49)Total Time 20 minsCategory SaladCalories 307 per serving
- Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
- Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
- Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
- Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
HONEY-MUSTARD BRUSSELS SPROUTS SALAD RECIPE: HOW TO MAKE IT
1 pound fresh Brussels sprouts, trimmed and shredded; 2 medium tart apples, chopped; 1 medium red onion, chopped; 1 small sweet orange pepper, chopped; 1/2 cup chopped walnuts; 1/2 cup green grapes, sliced; 1/2 cup shredded cheddar cheese; 3 bacon strips, cooked and crumbled; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons ...
From stage.tasteofhome.com
Servings 10Total Time 25 minsCategory Lunch, Side DishesCalories 170 per serving
From stage.tasteofhome.com
Servings 10Total Time 25 minsCategory Lunch, Side DishesCalories 170 per serving
BRUSSEL SPROUT SALAD (BEST EVER!) - MAMA LOVES FOOD
Brussels Sprout Salad Directions. Chop off the hard end of the Brussels sprouts and discard. Then shave or slice the Brussels sprouts very thin. This can be done by hand with a knife or with a food processor. Add shaved Brussels sprouts to a medium-large bowl along with the cranberries, bacon, almonds, and red onion.
From mamalovesfood.com
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HONEY MUSTARD ROASTED BRUSSELS SPROUTS - ALL THE HEALTHY THINGS
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Instructions. Make the Dressing ahead of time: Combine all dressing ingredients in a small bowl and whisk to combine well. Add additional salt and pepper, if needed. Cover and chill. In a large salad bowl, combine the kale, brussels sprouts, cranberries, and parmesan cheese. Cover and chill until ready to serve (can be done several hours ahead ...
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CRISPY HONEY MUSTARD BRUSSELS SPROUTS WITH BACON
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil. Place the bacon on the baking sheet, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool. Increase oven heat to 425 degrees. Wash brussels sprouts and gently dry with paper towels.
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Preheat oven to 425 degrees. Line sheet pan with non-stick foil if desired, and set aside. Trim Brussels sprouts and cut in half. Add to a bowl and toss with oil, salt and pepper. Spread on prepared pan. Roast for about 20 minutes (could take more or less time depending on their size) or until tender, shaking the pan a couple times during the ...
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Equal parts sweet and tangy, honey mustard is a beloved condiment. But if you're growing tired of just serving it alongside chicken tenders, or drizzled over a salad, then this list of over 20 honey mustard-flavored recipes can help. Try honey mustard roasted chicken and vegetables, honey mustard macaroni salad, or even Dijon honey Brussels ...
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Arrange 2 racks to divide the oven into thirds. Place a rimmed baking sheet on each rack and heat the oven to 400°F. Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven.
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SHAVED BRUSSEL SPROUT SALAD WITH HONEY MUSTARD & APPLE …
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Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more. Serve immediately, or cover and refrigerate for up for 4 days.
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Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the top third of the oven. Line a baking sheet with parchment paper and set aside. Trim the Brussels sprouts: Cut the ends off each sprout, peel off the outer layer and cut in halves or quarters, depending on how large the sprouts are.
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HONEY MUSTARD BRUSSELS SPROUT SALAD WITH CRANBERRIES, …
Then slowly drizzle in the olive oil while whisking the ingredients together. Now whisk in honey. Adding it all together: Add cranberries, apples, pecans and red onion to the bowl with shredded Brussels sprouts. Add the Honey Mustard dressing Vinaigrette from step 2 and mix well. Sprinkle with Parmesan cheese.
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HONEY MUSTARD ROASTED BRUSSELS SPROUTS - MINIMALIST BAKER
Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts. Prepare sauce by adding grainy mustard to a medium mixing bowl, along with spicy mustard, honey (or maple syrup), coconut aminos, and salt and pepper. Stir to combine. Taste and adjust flavor as needed, adding more salt and pepper ...
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