Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

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Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

This Saturday, a few of our friends got together and had a potluck-style day of feasting at one of our friend’s apartment in Brooklyn.

We had planned this for over a month and Bobby, the guy who lives in said apartment, and me were planning the menu for weeks. Clearly, we’re both food nerds.

We wanted to keep it fall-themed, sort of like a “welcome to fall, that’s a great excuse to get together.” Funny how you need “reasons” to rally the troops, right?

Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

It’s true though – as often as I see my friends, it’s so tough to get large groups together. Specifically, with this group, there are babies – Bobby has 18 month year old twin girls (so precious I can’t even) and Lu’s best friend Scott has a son who’s a little over two years old.

Hence, get togethers need to be scheduled in advance and this time, we went with a fall theme! My responsibilities were to bring a crostini, a salad, an appetizer and make a dessert.

For those of you who haven’t heard me say it before – I’m a terrible baker. I’m always measuring improperly or haphazardly and I can’t stand the way flour gets everywhere when you’re sifting and mixing and pouring. I always forget an essential ingredient or mess up the baking soda/baking powder.

Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Anyway, I made a really good banana walnut chocolate chip bread with a homemade cream cheese frosting (none of which were remotely healthy, but hey – a fall get together calls for a little celebratory indulgence.) I was pretty proud of myself.

Then, of course, I had to make something spiralized. Since I was traveling from Jersey City to Brooklyn for this, I figured I’d keep it easy and simple and spiralize apples. Brussels sprouts scream fall and winter to me, so after spending way too much time trying to write my own recipe, I decided to google “brussels sprouts” and “apples” and make the first easy recipe that popped up.

Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Thanks to the wonderful Williams Sonoma, I found this recipe, adapted it to be healthier, cooked it and loved it so much that I had to recreate it again, photograph it and post it up on the blog! Basically, I took out the brown sugar, replaced it with honey and switched from walnuts to almonds, just because I felt it went better together. I also used shallots instead of the jam and used less olive oil. Lastly, I used sriracha as my hot sauce (who doesn’t love sriracha?!)

Not only was this a crowd-pleaser at my fall get together, I threw in some thinly sliced chicken the next night for dinner and Lu devoured about 4 cups of it! The spicy sweet mustard dressing over the warm brussels sprouts is absolutely divine – you honestly won’t be able to stop eating it.

The almonds are the perfect crunch and the apples really bring out the sweetness in the mustard mixture for that well-balanced spicy, savory and sweet combo. This dish definitely needs to be brought to many fall get togethers around the world! Can you help with that?

What are your favorite dishes to make for fall get togethers?

Nutritional Information & Recipe


Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Servings: 6 -8


  • For the sweet hot mustard:
  • 2 tablespoons Dijon mustard
  • 1 tablespoons whole-grain mustard
  • 3/4 teaspoon apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon sriracha sauce
  • For the salad:
  • 4 shallots sliced into thin rings
  • 1 tablespoon sherry vinegar
  • 3.5 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 pound brussels sprouts trimmed and cut into thirds or quarters
  • ½ cup slivered almonds
  • 2 Gala red apples Blade C


  • To make the sweet hot mustard, in a large bowl, whisk both mustards, apple cider vinegar, honey and sriracha sauce. Set aside.
  • Place a large skillet over medium heat and add in ½ tablespoon of the olive oil. Once oil heats, add in the shallots, season with salt and cover, letting cook for 3-5 minutes or until lightly caramelized, shaking the pan occasionally. Once done, remove the shallots with a slotted spoon and into a large bowl with the sherry vinegar, mustard mixture, 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
  • Place the large skillet back over medium-high heat and heat the final two tablespoons of olive oil. Once heated, add the brussels sprouts and season with salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 8-10 minutes. Transfer to the bowl with the mustard-shallot mixture and add in the almonds and apple noodles and toss. Arrange on a platter and serve.


Adapted from http://www.williams-sonoma.com/recipe/roasted-brussels-sprout-salad.html

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love the Fall themed party..it makes it so much more fun, no?
queenjarrell says:
I am in love with your website! I plan to try this recipe next week! :)
Kim says:
How are the apples prepared? It doesn't say in the recipe. I'm new to spiralizing so a little more info is helpful. We love Brussels sprouts and I'm excited to try this!
You can find out how to spiralize apples, using Blade C in this YouTube video: http://www.youtube.com/watch?v=-9Od9kFx_ZE&list=UUt2txLUUBKdvcvaXnyUfQ2Q
kbt says:
I'm with Kim - can you tell us how you did the apples? Blade C might make them mush?? Thank you!!!!
You can find out how to spiralize apples, using Blade C in this YouTube video: http://www.youtube.com/watch?v=-9Od9kFx_ZE&list=UUt2txLUUBKdvcvaXnyUfQ2Q
kbt says:
Marcia says:
This has wonderful eye appeal and I can hardly wait to make it! Questions about the apples: Did you cut them into small sections after you spiralized them? They don't look like the long noodles that come out when I do them. If you did cut them; did you do it prior to sprializing them or after? Did you core the apple and if not, how did you get rid of the seeds and tough core? Thank you!
Once you start tossing the noodles, they break up easily making perfect little mini matchsticks! I recommend you watch this video on spiralizing apples: http://www.youtube.com/watch?v=-9Od9kFx_ZE&list=UUt2txLUUBKdvcvaXnyUfQ2Q
Amber says:
What is a good replacement for the sherry vinegar? I don't like to keep a 100 different vinegars in my pantry so I only have ACV, white, and red wine. Thanks for all you do, I've made so many of your recipes for "date nights" with my boyfriend and have loved all of them.
Thank you - happy I'm sprucing up date nights :) I would suggest investing in sherry, it's a nice addition, especially during the holidays for added sweetness! Other vinegars that can sub in if you can't find it are rice wine vinegar, champagne vinegar and white wine vinegar (which you have) would be my last suggestion!
Kelly M. says:
Hi Ali~saw this today and made it tonight. I had last night's grilled sprouts that I cut smaller and heated on low to just warm. I used Champagne Balsamic, onion powder for shallots, only Dijon, & English walnuts since that is what I have on hand. Sriracha only in His dressing. It was good! Will make again maybe giving it an Asian flavor with Honey or Brown Sugar, Liquid Aminos and a touch of Toasted Sesame Oil and walnuts (omitting mustard). The apple should go well with that too. Might try the bigger blade (B?) for more apple flavor. Thank you for another interesting recipe.
Laura Vano says:
I'm with Lu...cup fulls! This was delicious! Topped it with a little FF crumbled feta and served it with a grilled sausage...couldn't stop eating it! Yummmmm!
lauramnugent says:
This looks like the perfect fall salad. I'm thinking it might be great for Thanksgiving!
Rebecca Hoffman says:
This sounds really good and I will try it as soon as I can figure out what sriracha sauce and whole grain mustard is. I wonder about the med-high heat with olive oil. I understand that olive oil is only supposed to be used (healthy) on lower heats and I am always left scratching my head when recipes call for olive oil on higher heats. Maybe walnut oil? Anybody have any alternative suggestions?
Peri Bush says:
We had this salad tonight and it blew everyone's socks off! The 1st person who tasted it said that he'd never had so many flavors on one fork in his life. This salad was the star of the meal. I am planning on having it for Thanksgiving every year from now on. Thank you so much!
Peri - thank you so much, I'm glad you loved it! It's definitely a Thanksgiving winner :)
Karen Ruth says:
This was great -- thanks so much for the recipe; my husband LOVED it! I do think I'll use more Brussels sprouts next time, though -- maybe 1.5 or 2 lbs.? There was a lot of sauce involved and I wanted more sprout action; I think more sprouts will spread out the sauce a bit more. But the flavors were SPOT ON!!!
Tracey says:
I just made this for my lunch with a few substitutions because of items I didn't have. Delicious!
Suze says:
I wanted to try this before I served it to my husband. I was glad I was alone at home when I did. No one saw me lick the bowl! ;) Delish!!!
Michelle says:
If I dont have sherry vinegar can I use peach vinegar or white rice vinegar or balsamic vinegar?
Try peach vinegar, I think it would give it a nice sweet kick that's like the sherry!
Shira says:
Hi - how long will this dish keep in fridge? I want to make it for lunch for a few days at work if possible. Thanks!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.