Best Brussels Sprouts Salad With Maple Mustard Dressing Recipes

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

BRUSSELS SPROUTS SALAD WITH MAPLE MUSTARD DRESSING

Steps:

• Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
• In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
• Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.