Brussels sprouts are great as the base of a salad — the trick is to make sure you don’t overcook them. The sprouts work beautifully with the sweet Honey Dijon Dressing.


Yield: Makes about 12 cups.



  • ​8 cups Brussels sprouts, trimmed and halved1/3 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp finely chopped shallots
  • 1 tbsp liquid honey
  • 1/2 cup canola oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 red apples, cored and thinly sliced
  • 1 cup cubed Brie cheese (1/2 inch)
  • 1 cup frozen kernel corn, thawed
  • 3/4 cup toasted sunflower seeds
  • 1/2 cup roughly chopped Italian parsley
  • 1/2 cup thinly sliced red onion


  1. ​Bring salted water to a boil in a medium pot over medium-high heat. Add Brussels sprouts. Reduce heat and simmer. Cook until tender, about 5 minutes; drain. Transfer Brussels sprouts to a bowl of ice water. Allow to cool in bowl for 5 – 6 minutes. Drain well.
  2. To make dressing, add vinegar, Dijon mustard, shallots and honey to a blender. Purée until smooth. Using low speed, slowly pour in oil through opening in the lid. Return cover. Blend until combined. Stir in salt and pepper.
  3. Combine Brussels sprouts, apples, cheese, corn, sunflower seeds, parsley and onion in a large bowl. Drizzle with dressing; toss to coat. Add additional salt and pepper if needed. Serve immediately, or refrigerate for up to 2 days.
Nutritional analysis per serving:

174 calories, 4.8 g fat, 2.7 g protein, 30.7 g carbohydrate, 2.8 g fibre, 105 mg sodium