Chopped Broccoli and Brussels Sprouts Salad with Honey Mustard Vinaigrette

This Chopped Broccoli and Brussels Sprouts Salad with Honey Mustard Vinaigrette is made with vibrant fresh produce, nutrient-dense chopped pecans and a tangy homemade honey mustard vinaigrette dressing. Thank you to the American Pecan Council for sponsoring this post! 

Salad season is upon us! Wait… is salad season a thing? I’m not quite sure but the time of year when crisp, crunchy, produce-packed salads sound the most appealing has arrived and I am all for it!

I struggle with the desire to eat a cold salad in the dead of winter but in the spring and summertime when the sun is shining, a fresh and vibrant salad sounds like a dream! Especially when that salad is packed with crunchy pecans, sweet apple and fresh broccoli and tossed in a tangy homemade honey mustard vinaigrette.

Chopped salads are my favorite kind of salads because every bite packs so much flavor! The chopped broccoli and Brussels sprouts salad I’m sharing with you today has so many different textures and flavors that it’s sure to be a hit whether you decide to make it to have on hand for an easy lunch option or save this recipe for a summertime cookout with friends and family. No bland, boring salads here!

The base of this salad is fresh broccoli and shredded Brussels sprouts. I highly recommend purchasing pre-shredded Brussels sprouts to make your life easier but if those are hard to come by, shredding Brussels sprouts in the food processor works great, too! To give this salad a bunch of sweetness, I added dried cranberries and crisp apples. (I’m partial to Pink Lady or Honeycrisp for this salad but any kind will work well!)

As for the perfect, nutty crunch you’ll find in every bite of this chopped broccoli and Brussels sprouts salad? That can be attributed to chopped pecans!

Not only are pecans wonderful in both sweet and savory dishes, they’re also extremely nutrient dense and among the highest of all the nuts in monounsaturated “good” fats. Including pecans in this salad also adds a nice boost of fiber, protein and essential minerals to every serving but I included them mainly for the rich, nutty flavor I adore. Yum!

The dressing on this salad is one I intentionally made with pantry staples we usually have on hand in our house. It adds the perfect tangy flavor to this salad and comes together in a flash.

If you give this salad a try, I’d love for you to leave a review and let me know what you think! It’s a great one to make ahead of time since it still tastes fabulous the next day and doesn’t get weird and wilted like most leftover salads. Keep this one in mind for a great meal prep recipe or a delicious salad recipe you can make ahead of time before a party with family and friends… some day in the future. (Wah!)

Chopped Broccoli and Brussels Sprouts Salad with Honey Mustard Vinaigrette

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Chopped Broccoli and Brussels Sprouts Salad with Honey Mustard Vinaigrette

• Author: Julie
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings
• Category: salads, vegetarian recipes, side dishes

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Description

A vibrant salad made with fresh, colorful produce, nutrient-dense chopped pecans and a tangy homemade honey mustard vinaigrette dressing

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Ingredients

For the salad:

• 12 ounces raw broccoli florets, finely chopped
• 12 ounces raw Brussels sprouts, shredded
• 1/2 cup shredded carrots
• 1/2 cup finely diced red onion, soaked in a small bowl of cold water for 10 minutes to remove some of the “bite”
• 1 large apple, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

For the dressing:

• 1/3 cup olive oil
• 1 tablespoon honey
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pink Himalayan salt

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Instructions

1. Drain water from the onion and discard.

2. Combine all salad ingredients in a large bowl.

3. In a small bowl, combine all dressing ingredients and whisk together.

4. Pour dressing on top of salad and toss to coat. Let the salad rest for 10-20 minutes to let the flavors develop. (Note: This salad is also great the next day if you’d like to prep it ahead!)

5. Spoon into bowls and enjoy!

Keywords: chopped broccoli salad, chopped broccoli and brussels sprouts salad, vegetarian recipes, chopped salad, chopped salad recipes

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