Best 2 Maple Dijon Brussels Leaf Salad Recipes

Indulge in a symphony of flavors with our delightful Maple Dijon Brussels Leaf Salad, an extraordinary dish that tantalizes your taste buds and nourishes your body. Featuring an ensemble of crisp Brussels leaves, succulent roasted butternut squash, tangy red onion, crunchy walnuts, and creamy goat cheese, this salad is a culinary masterpiece. The harmonious blend of sweet maple syrup, savory Dijon mustard, and zesty lemon juice creates a delectable dressing that elevates the salad to new heights.

For those seeking a plant-based alternative, our Vegan Maple Dijon Brussels Leaf Salad offers a symphony of flavors without compromising on taste. Quinoa, a protein-packed ancient grain, replaces goat cheese, while a zesty lime vinaigrette adds a refreshing twist.

If you're craving a warm and comforting dish, our Maple Dijon Brussels Leaf Salad with Chicken is sure to satisfy. Tender chicken breast, roasted until golden brown, pairs perfectly with the salad's vibrant flavors. The combination of sweet, savory, and tangy elements creates a culinary experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

MAPLE-DIJON BRUSSELS LEAF SALAD

Maple-Dijon Brussels Leaf Salad image

This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.

Provided by Nicholio

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

2 pounds Brussels sprouts, trimmed
¼ cup maple syrup
2 tablespoons extra-virgin olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds

Steps:

Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

Nutrition Facts : Calories 173.5 calories, Carbohydrate 22.1 g, Fat 8.6 g, Fiber 4.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 61.4 mg, Sugar 14 g

CRANBERRY, CHEDDAR, AND BRUSSELS SPROUTS SALAD

Cranberry, Cheddar, and Brussels Sprouts Salad image

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I've eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

Provided by jaybu

Categories Fruits and Vegetables Vegetables Brussels Sprouts

Time 20m

Yield 6

Number Of Ingredients 16

Ingredients

Dressing:
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons agave syrup
1 large clove garlic, minced
1 (1/2 inch) piece fresh ginger root, grated
¼ teaspoon sea salt
1 tablespoon water, or to taste
2 cups arugula
2 cups cooked brown rice
1 ½ cups chopped, trimmed fresh Brussels sprouts
7 ounces Cheese, cheddar
½ cup dried cranberries
2 medium avocados, peeled and diced
3 tablespoons sunflower seeds

Steps:

Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 40 g, Cholesterol 34.7 mg, Fat 28.3 g, Fiber 7.8 g, Protein 13 g, SaturatedFat 9.4 g, Sodium 479.6 mg, Sugar 12.9 g

Tips:

Choose small, tender Brussels sprouts: Smaller Brussels sprouts are typically more tender and flavorful than larger ones.
Trim the Brussels sprouts properly: Before cooking, trim the stem end of each Brussels sprout and remove any yellow or wilted leaves.
Roast the Brussels sprouts until caramelized: Roasting the Brussels sprouts at a high temperature until they are caramelized brings out their natural sweetness and flavor.
Make the maple Dijon dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator.
Serve the salad warm or at room temperature: This salad is best served warm or at room temperature, so that the Brussels sprouts are still tender and the dressing is not congealed.

Conclusion:

This Maple Dijon Brussels Leaf Salad is a delicious and healthy way to enjoy Brussels sprouts. The roasted Brussels sprouts are caramelized and flavorful, and the maple Dijon dressing is tangy and sweet. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. With its simple ingredients and easy preparation, this salad is sure to become a favorite.