Smoky Brussels Sprout Salad with Hot Honey Walnuts

Ingredients for Your Smoky Brussels Sprout Salad

• Fresh Brussels Sprouts: about 1.5 lbs, halved or quartered if large these are the stars, hon! We’re going for that lovely charred, smoky flavor, so pick firm, vibrant green ones.
• Walnuts: 1 cup, roughly chopped for that amazing crunch and a nutty contrast to the sprouts. Don’t skip these, they add so much texture!

• Olive Oil: 3 tablespoons, good quality extra virgin for roasting and dressing. It’s worth using the good stuff here, you’ll taste the difference.

• Hot Honey: 2-3 tablespoons, or homemade with honey and a pinch of chili flakes this is where the magic happens, giving that sweet-spicy kick. I once ran out and used regular honey with a dash of cayenne, worked kinda!

• Pickled Mustard Seeds: 2 tablespoons, store-bought or homemade these little pops of tangy, zesty goodness elevate the whole dish. Honestly, I didn’t expect to love them this much, but they’re a revelation.

• Lemon: 1 large, juiced brightens everything up, a Mediterranean staple. Fresh is key, none of that bottled stuff, please!
• Garlic: 2 cloves, minced because everything is better with garlic, right? I usually add a little extra, my kitchen always smells so good when it’s cooking.
• Smoked Paprika: 1 teaspoon essential for that deep, smoky Brussels sprout flavor. Don’t confuse it with regular paprika, the smoked kind is where it’s at!
• Red Wine Vinegar: 1 tablespoon adds another layer of tang and depth to the dressing.
• Salt and Black Pepper: to taste gotta season properly! I always taste as I go, sometimes I add too much salt, oops.
• Fresh Parsley: ¼ cup, chopped for a burst of color and herbaceous freshness at the end. It just makes the plate look so pretty.
• Feta Cheese: ¼ cup, crumbled (optional) if you’re feeling cheesy, a little salty feta is a wonderful addition. I tried goat cheese once, it was… different.

Instructions for Your Smoky Brussels Sprout Salad

Prep the Brussels Sprouts:

First things first, preheat your oven to a good hot 400°F (200°C). Then, grab those Brussels sprouts, trim off the tough bottoms, and halve them. If some are really big, quarter ’em so they all cook evenly. Toss them on a big baking sheet with 2 tablespoons of olive oil, the smoked paprika, a good pinch of salt, and some fresh black pepper. Give ’em a good mix with your hands honestly, I always get a little messy here, but it’s part of the fun! You want them in a single layer for maximum crispiness.

Roast for Smoky Brussels Sprout Goodness:

Pop that baking sheet into your preheated oven. Let those little beauties roast for about 15-20 minutes, giving them a good shake halfway through. You’re looking for tender-crisp sprouts with lovely charred edges. This is where the magic happens, that smoky Brussels sprout flavor really develops. Don’t be shy with the char, it adds so much depth, but don’t burn them like I did that one time, haha!

Toast the Hot Honey Walnuts:

While the sprouts are roasting, grab a small pan and add your chopped walnuts. Toast them over medium heat for about 3-5 minutes, just until they smell fragrant and are lightly golden. Keep an eye on them, walnuts burn super fast trust me, I’ve learned that the hard way! Once toasted, drizzle them with the hot honey and stir until they’re all coated and glossy. Oh, the smell of those hot honey walnuts is just divine, you won’t believe it!

Whip Up the Zesty Dressing:

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the fresh lemon juice, minced garlic, red wine vinegar, and the pickled mustard seeds. Season it with a little more salt and pepper to taste. Give it a good whisk until it’s all emulsified and looks slightly creamy. This dressing is so bright and zesty, it’s the perfect counterpoint to the smoky Brussels sprout flavor.

Assemble Your Smoky Brussels Sprout Salad:

Once the roasted Brussels sprouts are out of the oven and still warm, transfer them to a large serving bowl. Add the hot honey walnuts right in. Pour that gorgeous, zesty dressing all over everything. Give it a gentle toss to combine, making sure every sprout and walnut gets a good coating. I love seeing all those colors come together, it’s just so vibrant!

Finishing Touches for Your Smoky Brussels Sprout Salad:

Now for the grand finale! Sprinkle your fresh chopped parsley generously over the salad. If you’re using it, crumble that feta cheese on top. Give it one last little toss or just serve it as is, letting everyone admire your handiwork. This Smoky Brussels Sprout Salad is best served warm or at room temperature. It looks so inviting, and honestly, the smell alone will have everyone asking for seconds!

Smoky Brussels Sprout Salad: Storage Tips

This Smoky Brussels Sprout Salad actually holds up pretty well, which is great for meal prep! I usually store any leftovers in an airtight container in the fridge for up to 3-4 days. Now, I microwaved it once and the sauce separated so don’t do that lol. It’s much better to let it come to room temperature or give it a quick toss in a warm pan if you want that fresh-roasted feel again. The walnuts might lose a tiny bit of their crispness, but the flavors of the Smoky Brussels Sprout Salad mellow and meld even more, which is pretty delicious in its own way.

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Smoky Brussels Sprout Salad: Ingredient Swaps

When it comes to this Smoky Brussels Sprout Salad, there’s always room for a little improvisation. I once tried pecans instead of walnuts because I was out, and it worked… kinda. It was good, but the walnuts really have that perfect texture. No pickled mustard seeds? Capers are a good stand-in for that briny tang, or even a dash of Dijon mustard in the dressing. For the hot honey, if you don’t have it, just mix a little regular honey with a pinch of chili flakes. I’ve also swapped out feta for crumbled goat cheese, which was a creamier, milder option. Don’t be afraid to play around, that’s how we find new favorites!

Serving Your Smoky Brussels Sprout Salad

This Smoky Brussels Sprout Salad is incredibly versatile! It’s fantastic as a light main course for lunch, especially with some grilled halloumi or chickpeas added in for extra protein. For dinner, it shines as a vibrant side dish to roasted chicken, baked salmon, or even a hearty lentil soup. Honestly, this dish and a glass of crisp white wine (or a sparkling lemonade) while watching a rom-com? Yes please! The smoky, sweet, and tangy flavors make it a real crowd-pleaser that pairs beautifully with almost anything. Sometimes I just eat a big bowl of it all by itself, it’s that good.

The Story Behind This Smoky Brussels Sprout Salad

My love affair with Brussels sprouts started unexpectedly, as I mentioned, at a little family-run bistro during a trip to Greece. The way they prepared vegetables, simple yet bursting with flavor, really stuck with me. This Smoky Brussels Sprout Salad is my homage to that memory, blending the smoky char beloved in Mediterranean cooking with the sweet and spicy kick of hot honey, a more modern touch. It’s a recipe that marries tradition with a bit of playful innovation, a reflection of how I love to cook taking inspiration from journeys and making it my own, right here in my kitchen. It reminds me of those sunny afternoons, full of laughter and good food.

Frequently Asked Questions

→ Can I make this Smoky Brussels Sprout Salad ahead of time?

You can definitely prep the components! Roast the sprouts and toast the walnuts, then store them separately. Whip up the dressing, too. Just combine everything right before serving to keep the textures fresh and vibrant, that’s what I do!

→ What if I don’t have pickled mustard seeds for the Smoky Brussels Sprout Salad?

No worries at all! I’ve tried a few things. A teaspoon of whole grain Dijon mustard in the dressing works for a similar tang, or a tablespoon of capers can give you that briny pop you’re looking for. It won’t be exactly the same, but still tasty!

→ How do I get my Brussels sprouts really smoky and crispy?

The trick, my friend, is a hot oven (400°F!) and not overcrowding the baking sheet. Give those sprouts space to breathe! And don’t be afraid of a little char that’s where the smoky flavor truly develops. I used to pull them too soon, but now I let them get nice and dark.

→ How long does this Smoky Brussels Sprout Salad last in the fridge?

Stored in an airtight container, it’s good for about 3-4 days. The walnuts might soften a bit, but the flavors of the Smoky Brussels Sprout Salad actually deepen. I don’t recommend reheating it in the microwave though, it gets a bit mushy, I found out the hard way!

→ Can I add other vegetables to this Smoky Brussels Sprout Salad?

Absolutely! I’ve experimented with roasted sweet potato cubes or even some thinly sliced red onion for a bit of extra bite. Just make sure whatever you add roasts well with the sprouts. It’s your kitchen, have fun with it!