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Dijon Brussels Sprouts Salad with Pecans Delightful Mix

by on September 29, 2025

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Looking for a fresh and tasty salad that’s packed with flavor? My Dijon Brussels Sprouts Salad with Pecans is just the dish you need! It blends crunchy Brussels sprouts with rich, nutty pecans and a tangy dressing that truly delights. Whether you’re preparing for a special meal or just a light dinner, this salad brings joy to any table. Let’s dive into the recipe and get cooking!

For this salad, you will need: - 1 lb Brussels sprouts, trimmed and halved - 1/2 cup pecans, roughly chopped - 1/4 cup dried cranberries These fresh ingredients form the base of the salad. The Brussels sprouts give it a nice crunch. The pecans add a nutty taste, while the cranberries bring a sweet touch. To make the dressing, gather: - 1/4 cup extra virgin olive oil - 3 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon honey - Salt and freshly cracked black pepper, to taste This dressing is simple yet flavorful. The Dijon mustard gives it a tangy kick. The honey balances that with sweetness. You can add: - 1/4 cup grated Parmesan cheese (for garnish) If you like cheese, sprinkle some Parmesan on top. It adds creaminess and extra flavor. This salad is all about mixing tastes and textures for a delightful bite. Start by washing the Brussels sprouts. Trim off the hard stem end and cut each sprout in half. This helps them cook evenly. Place the halved sprouts on a baking sheet. Preheat your oven to 400°F (200°C). Drizzle olive oil over the Brussels sprouts. Sprinkle salt and black pepper on top. Toss them well to ensure even coating. Roast for 20-25 minutes. Stir halfway through to allow even browning. They should be golden and tender when done. While the sprouts roast, prepare the dressing. In a small bowl, whisk together Dijon mustard, apple cider vinegar, and honey. Add a pinch of salt and pepper. Whisk until smooth. This dressing adds great flavor. Once the Brussels sprouts are roasted, let them cool for a few minutes. In a large bowl, combine the sprouts, chopped pecans, and dried cranberries. Drizzle the dressing over the mix and gently toss. If you like, sprinkle grated Parmesan on top for extra flavor. To roast Brussels sprouts well, start with fresh ones. Look for bright green, firm sprouts. Trim off the ends and cut them in half. This step helps them cook evenly. Preheat your oven to 400°F (200°C). This hot temperature gives them a nice crisp. Spread the halved sprouts on a baking sheet. Drizzle olive oil over them and sprinkle salt and pepper. Toss them so they are coated well. Roast for 20-25 minutes. Stir them halfway through to help them brown evenly. They are ready when they feel tender and have golden edges. A beautiful salad makes the meal feel special. Use a large wooden bowl to serve. This adds warmth and charm. Place the roasted Brussels sprouts in the bowl first. Then, add the chopped pecans and cranberries. For a nice touch, sprinkle grated Parmesan on top. This adds color and flavor. You can also add extra pecans for crunch. Arrange everything nicely so it looks inviting. This salad is a great side dish. It pairs well with roasted chicken or grilled fish. You can also enjoy it as a light meal on its own. Serve it warm or at room temperature. If you want to add protein, consider grilled chicken or chickpeas. This makes it a complete meal. Don't forget to offer extra dressing on the side for those who love a little more flavor! {{image_4}} You can make this salad a full meal by adding protein. Grilled chicken or shrimp pairs well. If you want a meat-free option, try chickpeas or lentils. They add texture and flavor. Simply toss them in with the Brussels sprouts and nuts. This makes the dish hearty and satisfying. If you want to change the flavor, try different dressings. A balsamic vinaigrette gives it a sweet and tangy taste. A creamy ranch dressing adds a rich touch. You can even use a citrus dressing for a fresh twist. Mix and match until you find your favorite. Feel free to swap ingredients based on the season. In fall, add roasted squash for sweetness. In winter, toss in pomegranate seeds for a pop of color. In spring, try fresh herbs like mint or basil. These changes keep the salad exciting and fresh. To store leftover salad, place it in an airtight container. Make sure to cover it well. Put the container in the fridge. This keeps it fresh for up to three days. However, the Brussels sprouts may lose some crunch. If you like them crispy, eat the salad soon after making it. I do not recommend freezing this salad. Freezing changes the texture of Brussels sprouts. They can become mushy when thawed. The pecans and cranberries also lose their good crunch. It’s best to enjoy this salad fresh. If you want to reheat the salad, do so gently. You can warm it in a pan over low heat. Add a splash of olive oil to help it warm evenly. Stir gently to avoid overcooking. Serve it warm with a sprinkle of fresh cheese on top for added flavor. Yes, you can use frozen Brussels sprouts if fresh ones are not available. However, they may not have the same texture. Frozen sprouts can become mushy when cooked. For best results, thaw them first and pat them dry before roasting. This helps them crisp up nicely. If you don’t have Dijon mustard, you can use yellow mustard. It has a milder taste, so add a little extra for flavor. Another option is to mix equal parts of mustard powder and vinegar. This gives a similar taste with a bit of a kick. The salad stays fresh for about three days in the fridge. Store it in an airtight container. However, the texture may change as the dressing soaks in. For the best taste, enjoy it within the first two days. Yes, this salad is gluten-free. All the ingredients are safe for a gluten-free diet. Just make sure to check your Dijon mustard for any hidden gluten. Most brands are fine, but it’s always best to look at the label. In this blog post, we explored fresh ingredients for a tasty salad. I shared steps for prepping Brussels sprouts, roasting them perfectly, and making a delightful dressing. You learned how to present and serve the salad beautifully. We also discussed variations to suit your taste and how to store any leftovers. Enjoy making this salad your own. Experiment with flavors and ingredients. You’ll create a dish that everyone loves!

Ingredients

List of Fresh Ingredients

For this salad, you will need:

– 1 lb Brussels sprouts, trimmed and halved

– 1/2 cup pecans, roughly chopped

– 1/4 cup dried cranberries

These fresh ingredients form the base of the salad. The Brussels sprouts give it a nice crunch. The pecans add a nutty taste, while the cranberries bring a sweet touch.

Dressing Ingredients

To make the dressing, gather:

– 1/4 cup extra virgin olive oil

– 3 tablespoons Dijon mustard

– 2 tablespoons apple cider vinegar

– 1 tablespoon honey

– Salt and freshly cracked black pepper, to taste

This dressing is simple yet flavorful. The Dijon mustard gives it a tangy kick. The honey balances that with sweetness.

Optional Garnishes

You can add:

– 1/4 cup grated Parmesan cheese (for garnish)

If you like cheese, sprinkle some Parmesan on top. It adds creaminess and extra flavor. This salad is all about mixing tastes and textures for a delightful bite.

Step-by-Step Instructions

Prepping the Brussels Sprouts

Start by washing the Brussels sprouts. Trim off the hard stem end and cut each sprout in half. This helps them cook evenly. Place the halved sprouts on a baking sheet.

Roasting Process

Preheat your oven to 400°F (200°C). Drizzle olive oil over the Brussels sprouts. Sprinkle salt and black pepper on top. Toss them well to ensure even coating. Roast for 20-25 minutes. Stir halfway through to allow even browning. They should be golden and tender when done.

Making the Dressing

While the sprouts roast, prepare the dressing. In a small bowl, whisk together Dijon mustard, apple cider vinegar, and honey. Add a pinch of salt and pepper. Whisk until smooth. This dressing adds great flavor.

Assembling the Salad

Once the Brussels sprouts are roasted, let them cool for a few minutes. In a large bowl, combine the sprouts, chopped pecans, and dried cranberries. Drizzle the dressing over the mix and gently toss. If you like, sprinkle grated Parmesan on top for extra flavor.

Tips & Tricks

How to Roast Brussels Sprouts Perfectly

To roast Brussels sprouts well, start with fresh ones. Look for bright green, firm sprouts. Trim off the ends and cut them in half. This step helps them cook evenly. Preheat your oven to 400°F (200°C). This hot temperature gives them a nice crisp. Spread the halved sprouts on a baking sheet. Drizzle olive oil over them and sprinkle salt and pepper. Toss them so they are coated well. Roast for 20-25 minutes. Stir them halfway through to help them brown evenly. They are ready when they feel tender and have golden edges.

Best Methods for Salad Presentation

A beautiful salad makes the meal feel special. Use a large wooden bowl to serve. This adds warmth and charm. Place the roasted Brussels sprouts in the bowl first. Then, add the chopped pecans and cranberries. For a nice touch, sprinkle grated Parmesan on top. This adds color and flavor. You can also add extra pecans for crunch. Arrange everything nicely so it looks inviting.

Serving Suggestions

This salad is a great side dish. It pairs well with roasted chicken or grilled fish. You can also enjoy it as a light meal on its own. Serve it warm or at room temperature. If you want to add protein, consider grilled chicken or chickpeas. This makes it a complete meal. Don’t forget to offer extra dressing on the side for those who love a little more flavor!

Variations

Adding Protein for a Complete Meal

You can make this salad a full meal by adding protein. Grilled chicken or shrimp pairs well. If you want a meat-free option, try chickpeas or lentils. They add texture and flavor. Simply toss them in with the Brussels sprouts and nuts. This makes the dish hearty and satisfying.

Alternative Dressings

If you want to change the flavor, try different dressings. A balsamic vinaigrette gives it a sweet and tangy taste. A creamy ranch dressing adds a rich touch. You can even use a citrus dressing for a fresh twist. Mix and match until you find your favorite.

Seasonal Ingredient Swaps

Feel free to swap ingredients based on the season. In fall, add roasted squash for sweetness. In winter, toss in pomegranate seeds for a pop of color. In spring, try fresh herbs like mint or basil. These changes keep the salad exciting and fresh.

Storage Info

How to Store Leftover Salad

To store leftover salad, place it in an airtight container. Make sure to cover it well. Put the container in the fridge. This keeps it fresh for up to three days. However, the Brussels sprouts may lose some crunch. If you like them crispy, eat the salad soon after making it.

Freezing Guidelines

I do not recommend freezing this salad. Freezing changes the texture of Brussels sprouts. They can become mushy when thawed. The pecans and cranberries also lose their good crunch. It’s best to enjoy this salad fresh.

Reheating and Serving Again

If you want to reheat the salad, do so gently. You can warm it in a pan over low heat. Add a splash of olive oil to help it warm evenly. Stir gently to avoid overcooking. Serve it warm with a sprinkle of fresh cheese on top for added flavor.

FAQs

Can I use frozen Brussels sprouts?

Yes, you can use frozen Brussels sprouts if fresh ones are not available. However, they may not have the same texture. Frozen sprouts can become mushy when cooked. For best results, thaw them first and pat them dry before roasting. This helps them crisp up nicely.

What can I substitute for Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard. It has a milder taste, so add a little extra for flavor. Another option is to mix equal parts of mustard powder and vinegar. This gives a similar taste with a bit of a kick.

How long does the salad stay fresh?

The salad stays fresh for about three days in the fridge. Store it in an airtight container. However, the texture may change as the dressing soaks in. For the best taste, enjoy it within the first two days.

Is this salad gluten-free?

Yes, this salad is gluten-free. All the ingredients are safe for a gluten-free diet. Just make sure to check your Dijon mustard for any hidden gluten. Most brands are fine, but it’s always best to look at the label.

In this blog post, we explored fresh ingredients for a tasty salad. I shared steps for prepping Brussels sprouts, roasting them perfectly, and making a delightful dressing. You learned how to present and serve the salad beautifully. We also discussed variations to suit your taste and how to store any leftovers.

Enjoy making this salad your own. Experiment with flavors and ingredients. You’ll create a dish that everyone loves!

For this salad, you will need: - 1 lb Brussels sprouts, trimmed and halved - 1/2 cup pecans, roughly chopped - 1/4 cup dried cranberries These fresh ingredients form the base of the salad. The Brussels sprouts give it a nice crunch. The pecans add a nutty taste, while the cranberries bring a sweet touch. To make the dressing, gather: - 1/4 cup extra virgin olive oil - 3 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon honey - Salt and freshly cracked black pepper, to taste This dressing is simple yet flavorful. The Dijon mustard gives it a tangy kick. The honey balances that with sweetness. You can add: - 1/4 cup grated Parmesan cheese (for garnish) If you like cheese, sprinkle some Parmesan on top. It adds creaminess and extra flavor. This salad is all about mixing tastes and textures for a delightful bite. Start by washing the Brussels sprouts. Trim off the hard stem end and cut each sprout in half. This helps them cook evenly. Place the halved sprouts on a baking sheet. Preheat your oven to 400°F (200°C). Drizzle olive oil over the Brussels sprouts. Sprinkle salt and black pepper on top. Toss them well to ensure even coating. Roast for 20-25 minutes. Stir halfway through to allow even browning. They should be golden and tender when done. While the sprouts roast, prepare the dressing. In a small bowl, whisk together Dijon mustard, apple cider vinegar, and honey. Add a pinch of salt and pepper. Whisk until smooth. This dressing adds great flavor. Once the Brussels sprouts are roasted, let them cool for a few minutes. In a large bowl, combine the sprouts, chopped pecans, and dried cranberries. Drizzle the dressing over the mix and gently toss. If you like, sprinkle grated Parmesan on top for extra flavor. To roast Brussels sprouts well, start with fresh ones. Look for bright green, firm sprouts. Trim off the ends and cut them in half. This step helps them cook evenly. Preheat your oven to 400°F (200°C). This hot temperature gives them a nice crisp. Spread the halved sprouts on a baking sheet. Drizzle olive oil over them and sprinkle salt and pepper. Toss them so they are coated well. Roast for 20-25 minutes. Stir them halfway through to help them brown evenly. They are ready when they feel tender and have golden edges. A beautiful salad makes the meal feel special. Use a large wooden bowl to serve. This adds warmth and charm. Place the roasted Brussels sprouts in the bowl first. Then, add the chopped pecans and cranberries. For a nice touch, sprinkle grated Parmesan on top. This adds color and flavor. You can also add extra pecans for crunch. Arrange everything nicely so it looks inviting. This salad is a great side dish. It pairs well with roasted chicken or grilled fish. You can also enjoy it as a light meal on its own. Serve it warm or at room temperature. If you want to add protein, consider grilled chicken or chickpeas. This makes it a complete meal. Don't forget to offer extra dressing on the side for those who love a little more flavor! {{image_4}} You can make this salad a full meal by adding protein. Grilled chicken or shrimp pairs well. If you want a meat-free option, try chickpeas or lentils. They add texture and flavor. Simply toss them in with the Brussels sprouts and nuts. This makes the dish hearty and satisfying. If you want to change the flavor, try different dressings. A balsamic vinaigrette gives it a sweet and tangy taste. A creamy ranch dressing adds a rich touch. You can even use a citrus dressing for a fresh twist. Mix and match until you find your favorite. Feel free to swap ingredients based on the season. In fall, add roasted squash for sweetness. In winter, toss in pomegranate seeds for a pop of color. In spring, try fresh herbs like mint or basil. These changes keep the salad exciting and fresh. To store leftover salad, place it in an airtight container. Make sure to cover it well. Put the container in the fridge. This keeps it fresh for up to three days. However, the Brussels sprouts may lose some crunch. If you like them crispy, eat the salad soon after making it. I do not recommend freezing this salad. Freezing changes the texture of Brussels sprouts. They can become mushy when thawed. The pecans and cranberries also lose their good crunch. It’s best to enjoy this salad fresh. If you want to reheat the salad, do so gently. You can warm it in a pan over low heat. Add a splash of olive oil to help it warm evenly. Stir gently to avoid overcooking. Serve it warm with a sprinkle of fresh cheese on top for added flavor. Yes, you can use frozen Brussels sprouts if fresh ones are not available. However, they may not have the same texture. Frozen sprouts can become mushy when cooked. For best results, thaw them first and pat them dry before roasting. This helps them crisp up nicely. If you don’t have Dijon mustard, you can use yellow mustard. It has a milder taste, so add a little extra for flavor. Another option is to mix equal parts of mustard powder and vinegar. This gives a similar taste with a bit of a kick. The salad stays fresh for about three days in the fridge. Store it in an airtight container. However, the texture may change as the dressing soaks in. For the best taste, enjoy it within the first two days. Yes, this salad is gluten-free. All the ingredients are safe for a gluten-free diet. Just make sure to check your Dijon mustard for any hidden gluten. Most brands are fine, but it’s always best to look at the label. In this blog post, we explored fresh ingredients for a tasty salad. I shared steps for prepping Brussels sprouts, roasting them perfectly, and making a delightful dressing. You learned how to present and serve the salad beautifully. We also discussed variations to suit your taste and how to store any leftovers. Enjoy making this salad your own. Experiment with flavors and ingredients. You’ll create a dish that everyone loves!

Dijon Brussels Sprouts Salad with Pecans

Elevate your salad game with this delicious Dijon Brussels Sprouts Salad with Pecans! This vibrant dish combines roasted Brussels sprouts, crunchy pecans, and a zesty Dijon mustard dressing, perfect for any occasion. It's easy to make and packed with flavor! Don’t miss out on this delightful recipe – click through for the full details and impress your guests. #BrusselsSproutsSalad #DijonMustard #HealthyEats #SaladRecipe
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries

1/4 cup grated Parmesan cheese (optional for garnish)

1/4 cup extra virgin olive oil

3 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon honey

Salt and freshly cracked black pepper, to taste

Instructions
 

Preheat your oven to 400°F (200°C), allowing it to reach the desired temperature before you begin roasting the Brussels sprouts.

    In a baking sheet, evenly spread the halved Brussels sprouts. Drizzle the olive oil over them, then season generously with salt and freshly cracked black pepper. Toss to coat the Brussels sprouts well.

      Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes. Stir them halfway through to ensure even cooking. They should be tender when pierced with a fork and have a lovely golden brown edge.

        While the Brussels sprouts are roasting, prepare the dressing. In a small mixing bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and a pinch of salt and pepper. Whisk until the mixture is smooth and well combined.

          After removing the roasted Brussels sprouts from the oven and allowing them to cool for a few minutes, transfer them to a large mixing bowl. Add in the chopped pecans and dried cranberries.

            Drizzle the homemade dressing over this mixture and gently toss everything together until all the ingredients are evenly coated with the dressing.

              If you are using Parmesan cheese, sprinkle it over the top of the salad immediately before serving for a delightful touch and added flavor.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the salad in a large wooden bowl. Garnish with additional pecans and a light sprinkle of Parmesan to create a beautiful finish that invites your guests to dig in.

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