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WW Recipe of the Day: Maple Mustard Brussels Sprouts Salad
Lightly steamed brussels sprouts, sliced and tossed with a simple maple mustard dressing, then topped with toasted chopped pecans.
This sweet and tangy brussels sprouts salad makes a perfect side dish for a winter supper and was a great way to use up the bag of brussels sprouts lingering in the vegetable bin.
I’ve been making a concerted effort not to let food go to waste. It’s a great money saving measure that causes me to be more creative in the kitchen, so it’s a win-win.
I usually roast brussels sprouts but was looking for something different that I could make with ingredients I already had on hand.
From 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link), by Camilla Saulsbury, one of my favorite cookbook authors, this simple salad of brussels sprouts salad and maple mustard dressing topped with toasted pecans, was a hit when I made it for dinner Wednesday night.
How Many Calories & WW Points in Brussels Sprouts Salad with Maple Mustard Dressing?
According to my calculations, each serving has 120 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
If you’ve made this Brussels Sprouts Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Brussels Sprouts Salad with Maple Mustard Dressing
Equipment
Ingredients
- 1-1/2 pounds brussels sprouts, trimmed
- 2 tablespoons maple syrup
- 1 tablespoon whole-grain Dijon mustard (regular Dijon will work)
- 1 tablespoon cider vinegar
- 1 tablespoon extra virgin olive oil (affiliate link)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped toasted pecans
Instructions
- Place the brussels sprouts in a steamer basket (affiliate link) set over a large pot of boiling water. Cover and steam, until crisp-tender but still bright green, about 5 minutes.
- Place the brussels sprouts in a large bowl of ice water to stop cooking so they maintain their pretty green color. Drain and pat them dry with paper towels or a clean dish towel.
- In a small bowl (affiliate link) whisk together the maple syrup, mustard, vinegar, oil, salt and pepper until well blended.
- Place the slices in a large bowl and drizzle with the dressing and gently toss to coat them.
- Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.
- Just before serving, sprinkle with the toasted pecans.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla Saulsbury.
More Weight Watchers Friendly Brussels Sprouts Recipes
- Roasted Brussels Sprouts, Carrots, Sweet Potatoes & Onions (Simple-Nourished-Living)
- Brussels Sprouts with Roasted Chestnuts (Weight Watchers)
- Slow Cooker Brussels Sprouts Dijon (Simple-Nourished-Living)
- Sautéed Brussels Sprouts (SkinnyTaste)
This looks really good! I was just wondering how much per serving is 3 ww pp?
Thank you! 🙂
Colleen
Thanks, Colleen. I really liked these brussels sprouts, but I’m a huge fan of maple and mustard. 1/6th of the recipe is 3 PointsPlus.