Hot Honey Mustard Brussel Sprout Salad (Edit recipe)

This hot honey mustard brussel sprout salad is full of flavor and crunch. Shaved sprouts, savory bacon, crunchy pears, warm walnuts, and sweet cranberries are all topped off with the most kicking hot honey mustard dressing.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	344
Fat:	21 g
Carbohydrates:	29 g
Protein:	9 g
Cholesterol:	33 g
Sodium:	356 mg
Fiber:	2 g
Sugars:	13 g
Calculated per serving.

by Caked By Katie

Serves: 6

Ingredients

0.25 cup Sour Cream, can sub plain greek yogurt
0.25 cup Mayonnaise
0.25 cup Honey
1.5 Tbsp Dijon Mustard
1.5 Tbsp Apple Cider Vinegar
2 tsp Chili Flakes
1 lb Brussels Sprouts
1 whole Bartlett Pear, chopped, *can sub an apple
0.5 cup Bacon Bits
0.333 cup Sun Dried Tomatoes, *finely chopped
0.333 cup Organic Dried Cranberries
0.333 cup Pecans, *can sub whatever nut or seed desired
0.333 cup Parmesan Cheese
1 pinch Truffle Salt, to taste
1 pinch Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small mixing bowl, combine the sour cream, mayo, honey, mustard, apple cider vinegar, and chili flakes and whisk until smooth.
Holding the stem, thinly slice the brussel sprouts until you get to about ½ inch from the stem. Discard the stems. Alternatively, you can trim the stems and slice them 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 brussel 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 brussel sprouts. Remove from the heat and place in a large salad bowl.
Add in the chopped pear or apple, bacon, sun-dried tomatoes, cranberries, and pecans and gently toss to combine. Allow the sprouts to soften and flavors 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 the leftover salad in an airtight container in the fridge for up to 5 days. Note that the longer it sits the less crunchy it will be.