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Brussels Sprout Salad with Honey Mustard Dressing

This Brussels sprout salad with honey mustard dressing is perfect for your holiday gathering, or year round. It’s made with crisp shaved Brussels sprouts, sweet pears, dried cranberries, and fresh parsley, all tossed in a creamy roasted chestnut honey mustard dressing. Serve it as a slaw or over a bed of greens.

Salad:

1 pound Brussels sprouts, thinly sliced or shaved
2 pears or apples, thinly sliced (plus extra for garnish)
1 medium onion, thinly sliced
1 cup fresh parsley, chopped
1 cup dried cranberries or pomegranate arils
Arugula (optional, for serving)

Dressing:

2 cups roasted, peeled chestnuts
1 russet potato, peeled and diced
1 ½ cups vegetable broth
¼ cup lemon juice
½ cup maple syrup
¼ cup honey
3 tsp ground mustard seed powder
2 tsp onion powder
¼ tsp turmeric powder
⅛ tsp cinnamon
2 whole cloves or ¼ tsp ground cloves
1 tsp sea salt (optional)
½ tsp black pepper (optional)

Instructions:

Steam the diced potato in a pot with 2 inches of water using a steam basket. Cover and steam for 15 minutes or until fork-tender. Mash the potato and measure 1/3 cup for the dressing.
Combine the ⅓ cup mashed potato with the other dressing ingredients in a blender and blend until smooth.
In a large bowl, combine the Brussels sprouts, onion, pears, parsley, and dried cranberries.. Add 1 cup of dressing and toss. Gradually add more dressing until everything is fully coated and reaches a slaw-like consistency. Note: This recipe makes extra dressing. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Season with more sea salt and black pepper, if desired. Refrigerate for 30 minutes to soften Brussels sprouts and meld flavors.
Garnish with extra pears and cranberries before serving. Serve as a slaw or over a bed of greens like arugula.

Serves 6

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