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.
The Skinny on Brussels Sprouts Salad with Maple Mustard Dressing
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 , 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.
According to my calculations, each serving has 120 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
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Brussels Sprouts Salad with Maple Mustard Dressing
- 1-½ 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
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup chopped toasted pecans
- Place the brussels sprouts in a steamer basket 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.
- In a small bowl whisk together the maple syrup, mustard, vinegar, oil, salt and pepper.
- Using a sharp knife or mandoline, thinly slice the brussels sprouts lengthwise.
- 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.
Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla Saulsbury.
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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)
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