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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.

Recipe Notes

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