Maple Mustard Brussels Salad

Sorrel Calver

A delightful fall salad featuring fresh Brussels sprouts and a tangy maple mustard dressing.

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Prep Time 15

Cook Time 5

Total Time 20

Course Salad

Cuisine American

Servings 8 servings

Calories 250 kcal

Equipment

1 Mixing Bowl large
1 Whisk
1 Knife sharp
1 Cutting board

Ingredients

Salad Ingredients

1 pound Brussels sprouts thinly sliced
1/2 cup pecans toasted and chopped
1/2 cup dried cranberries

Maple Mustard Dressing

1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper to taste

Instructions

Preparation

Wash and trim the Brussels sprouts. Use a sharp knife or mandoline to slice them thinly for a shredded texture.
In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, apple cider vinegar, and a pinch of salt and pepper until well combined.
In a large mixing bowl, combine the sliced Brussels sprouts, toasted pecans, and dried cranberries. Drizzle the dressing over the salad and toss until everything is evenly coated.

Serving

Serve immediately for a crisp salad. If serving later, store the dressing separately and toss with the salad just before serving.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate for best results.

Notes

Pro Tips: Toast the pecans for extra flavor and crunch. Use a mandoline for uniformly thin Brussels sprouts. Adjust the maple mustard dressing to taste.
Ingredient Substitutions: Swap pecans for walnuts or almonds. Add crumbled feta for extra flavor.
How to Serve: Best served fresh, but can be prepared ahead. Pair with grilled proteins or hearty grains.
Storage & Freshness: Store in an airtight container for up to 3 days. Keep dressing separate to maintain crispness.
Make-Ahead Tips: Prepare ingredients in advance and store separately. Combine just before serving for optimal freshness.

Keyword fall salad, Healthy Salad, maple mustard brussels salad