Hot Honey Mustard Brussels Sprout Salad

Our Honey Mustard Brussels Sprout Salad is a bold, flavour-packed side dish that brings sweet heat and zesty crunch to your table. Shaved or roasted Brussels sprouts are tossed in a spicy-sweet dressing made with BeeMaid Hot Honey and tangy mustard, creating the perfect balance of bold and bright flavours. Add crunchy nuts, sharp cheese, or crispy bacon for extra texture and richness. This easy Brussels sprout salad is perfect for fall dinners, holiday spreads, or weekday lunches, and it’s a delicious way to add a little kick to your greens.

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Gluten Free

Ingredients

Recipe

1/4 Cup

BeeMaid Honey

1/4 Cup

Sour Cream or Greek Yogurt

1/4 Cup

Mayonnaise

1 1/2 Tbsp.

Dijon Mustard

1 1/2 Tbsp.

Apple Cider Vinegar

1-2 Tsp.

Dried Chili Peppers

1 Lbs

Brussels Sprouts

Apple or Pear (diced)

1/2 Cup

Bacon Bits

1/3 Cup

Sun Dried Tomatoes (finely chopped)

1/3 Cup

Dried Cranberries

1/3 Cup

Walnuts (finely chopped)

1/3 Cup

Parmesan Cheese

1/2 Tsp.

Salt and Pepper (to taste)

Directions

In a small mixing bowl, combine the sour cream, mayo, BeeMaid Honey, mustard, apple cider vinegar, and chilli peppers and whisk until smooth.
Holding the stem, thinly slice the Brussels sprouts until you get to about ½ inch from the stem. Discard the stems. Alternatively you can trim the stems and slice using a mandolin or food processor.
Place in a large pan and cook over low heat until warm, stirring occasionally. If you prefer a cold salad, add the Brussels sprouts to a large salad bowl and skip the heating part.
Pour in the salad dressing prepared in step 1 and stir until well combined with the Brussels sprouts. Remove from the heat and place in a large salad bowl.
Add in the chopped apple or pear, bacon, sun-dried tomatoes, cranberries, and walnuts and gently toss to combine. Allow the sprouts to soften and flavours to meld for at least 10 minutes.
Right before serving, gently toss in the parmesan cheese and season with salt and pepper to taste. Enjoy!
Store leftover salad in an airtight container in the fridge for up to 5 days. (Note: the longer the salad sits, the less crunchy it will be).

(Recipe Courtesty of Caked By Katie)