Description
Smoky Brussels Sprout Salad offers roasted sprouts, crunchy hot honey walnuts, and tangy pickled mustard seeds. A fresh Mediterranean side with a modern twist!
Ingredients
Scale
- Salad Base:
- 1.5 lbs (approx. 680g) Brussels sprouts, trimmed and quartered
- 2 tbsp olive oil (plus more for dressing)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Flavorful Toppings:
- 1/2 cup walnuts, roughly chopped
- 2 tbsp hot honey (or honey + 1/2 tsp chili flakes)
- 3 tbsp pickled mustard seeds (store-bought or homemade)
- Dressing Components:
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1 tbsp olive oil
- Pinch of salt and pepper
- Optional Extras:
- 2 tbsp fresh parsley, chopped
- 1/4 cup crumbled feta or goat cheese
Instructions
- Prep the Pickled Mustard Seeds:: Get these little flavor bombs ready first! I usually make these while the oven preheats, or even the day before. Just combine mustard seeds, apple cider vinegar, water, a pinch of salt, and a touch of maple syrup in a small saucepan. Bring to a simmer, then let them sit and get happy. They need at least an hour to really plump up and get that tangy, zesty pop. This step is where all the zing starts, don’t rush it!
- Roast the Brussels Sprouts:: This is where the smoky goodness of our Smoky Brussels Sprout Salad really develops. Preheat your oven to a good hot temperature, around 400°F (200°C). Halve or quarter your sprouts, toss them with olive oil, smoked paprika, salt, and pepper on a baking sheet. Make sure they’re in a single layer, giving them space to breathe and crisp up. I always overcrowd the pan, and then they steam instead of roast. Roast for 20-25 minutes, giving them a good shake halfway, until tender-crisp and beautifully caramelized. The smell? Oh, it’s amazing!
- Make the Hot Honey Walnuts:: While the sprouts are roasting, get those walnuts ready. In a small bowl, toss your walnuts with hot honey (or regular honey and a pinch of chili flakes if you’re making your own). Spread them on a small baking sheet (I often use the same one after the sprouts are done, just wipe it clean if needed!). Roast for about 5-7 minutes, keeping a close eye on them because honey can burn fast, oops! You want them golden and sticky-crunchy. The smell of the roasting nuts and honey is just divine.
- Whisk Up the Dressing:: This dressing is simple but so important for our Smoky Brussels Sprout Salad. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, a touch of maple syrup, and a drizzle of olive oil. Season with a tiny pinch of salt and pepper. Taste it! This is where you can adjust the tang or sweetness to your liking. I like mine a bit punchy, so sometimes I add an extra splash of ACV. It should be bright and emulsified, ready to bring everything together.
- Assemble Your Salad:: Once your sprouts are roasted and slightly cooled, and your walnuts are crunchy, it’s time for the grand assembly! In a large bowl, combine the smoky roasted Brussels sprouts. Add a spoonful or two of the pickled mustard seeds (drain them first, hon!). Toss gently to combine. I always use my hands for this part; it just feels more connected to the food, even if it gets a little messy.
- Dress and Serve:: Pour the whisked dressing over the Brussels sprout and mustard seed mixture. Toss again to ensure everything is evenly coated. Now, sprinkle those glorious hot honey walnuts over the top. If you’re using fresh parsley or feta, add them now for that final flourish. Serve immediately and enjoy the symphony of flavors and textures in your Smoky Brussels Sprout Salad. It’s truly a delight!