Honey Dijon Warm Brussels Sprout Salad

This warm, delicious brussels sprout salad is loaded with flavor. The honey dijon dressing perfectly pairs with the brussels and butternut squash. The candied pecans add a delicious sweetness, and the goat cheese gives it a creamy and delicious texture! Try out this recipe, enjoy, and don’t forget to leave a review!

Inspired by this Fall Harvest Salad which includes uncooked Brussels sprouts, I thought a nice tender Brussels sprout salad would bring it's flavors to another level!

Ingredients

• Brussels sprouts
• Butternut squash
• Olive oil
• Lemon
• Honey
• Dijon mustard
• Garlic
• Candied pecans
• Goat cheese
• Salt
• Pepper

Instructions

• Mix the dressing ingredients and set aside.
• Remove stem from Brussels sprouts, remove loose leaves and set aside, thinly slice Brussels sprouts.
• Heat olive oil on a large pan on medium heat.
• Add Brussels sprouts (including loose leaves) and butternut squash to pan, and cook until just tender (5-8 minutes). Salt and pepper to taste.
• Remove from heat, dress salad, and top with goat cheese and candied pecans.
• Serve and enjoy!

FAQs

Can I add protein to this salad?

Of course! This salad would be great with something like crisp bacon or pancetta! Or, you could add some crispy tofu or chickpeas.

Can I leave the goat cheese off of this salad?

Most definitely! It will of course change the texture and flavor a bit, but it will still be delicious.

Can I replace candied pecans with anything?

You can add chopped hazelnuts or candied walnuts. The flavor will change a bit but it will still be delicious!

How can I make this recipe vegan?

To make this recipe vegan, leave off the goat cheese and use maple syrup in place of honey!

Related

Honey Dijon Warm Brussels Sprout Salad

This warm Brussels sprout salad is perfectly paired with a lemony honey dijon dressing!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Salad, Side Dish

Servings 6 servings

Ingredients

  

1x2x3x

For the dressing

• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 2 teaspoon honey
• 1 teaspoon dijon mustard
• 3-4 garlic cloves minced

For the salad

• 1 tablespoon olive oil
• 1 lb Brussels sprouts ~5 cups once chopped
• 1 ½ cups chopped butternut squash
• ½ cup candied pecans
• ½ cup crumbled goat cheese
• Salt and pepper to taste

Instructions

 

• Mix the dressing ingredients and set aside.
• Remove stem from Brussels sprouts, remove loose leaves and set aside, thinly slice Brussels sprouts.
• Heat olive oil on a large pan on medium heat.
• Add Brussels sprouts (including loose leaves) and butternut squash to pan, and cook until just tender (5-8 minutes). Salt and pepper to taste.
• Remove from heat, dress salad, and top with goat cheese and candied pecans.
• Serve and enjoy!

Keyword dinner party, fall, healthy, seasonal, vegan, vegetable, vegetarian, winter

Tried this recipe?Let us know how it was!