Crunchy Holiday Salad with Honey-Mustard Dressing

Nicolette Stramara

by | Updated: October 13th, 2020 | Read time: 2 minutes

You’re lucky if there’s one green dish gracing the holiday dinner table. Most real estate gets eaten up by starchy, beige carbs. Everything is soft and gooey. You’d expect nothing less from comfort food, but there’s definitely an element missing. Where’s the crunch? Aside from fried onion strings on the green bean casserole, you don’t see a dish you can really sink your teeth into. That changes now with a crunchy – and very green – salad made with a few holiday favorites. This bowl serves up Brussels sprouts, apples, cranberries, nuts and even a little bacon (if your heart desires). Don’t take any chances this year – bring your own luck.

Pouring Honey-Mustard Dressing Over Bowl of Brussels Sprouts Salad |

Makes 12 servings

Macros per serving (with bacon): 196 calories | 3.2 g protein | 18.1 g carbs | 12.3 g fat | 12.9 g sugar | 3 g fiber
Macros per serving (without bacon): 179 calories | 1.9 g protein | 18.1 g carbs | 11.1 g fat | 12.9 g sugar | 3 g fiber


1 lb. Brussels sprouts
½ small red onion, thinly sliced
1 apple, cored and diced
1 cup Vitacost Organic Dried Cranberries
¾ pine nuts
½ (12 oz) package uncured bacon, cooked and crumbled (optional)


1/3 cup Vitacost Organic Extra Virgin Olive Oil
2 Tbsp. Sonoma Canyon Chardonnay Mustard
3 Tbsp. Vitacost U.S. Grade A Organic Honey
3 Tbsp. lemon juice
1 tsp. salt
½ tsp. pepper


  1. Cut off ends of Brussels sprouts. Using a knife or mandolin, thinly slice sprouts.
  2. In a small skillet over medium heat, toast pine nuts, stirring often until fragrant and light brown (about 2-3 minutes).
  3. In a large mixing bowl, add toasted pine nuts, sprouts, onion, apple, cranberries and bacon (if using). Stir to combine.
  4. In a separate bowl, whisk together all dressing ingredients until well combined.
  5. Pour dressing over salad mix and toss to coat.
  6. Place salad in fridge to set for at least 1 hour before serving.