Brussels Sprouts Salad with Honey Vinaigrette

The satisfying crunch of Brussels sprouts paired with the tartness of our honey vinaigrette knocks this salad out of the park.

Brussels Sprouts Salad with Honey Vinaigrette


½ pound Brussels sprouts

½ cup walnuts (optional)

1 package sliced pancetta

1 tbsp apple cider vinegar

3 tbsp extra virgin olive oil

1 ½ tbsp Sue Bee® Clover Honey

½ cup dried cranberries

Salt and pepper to taste


Optional: Toast the walnuts in a pan over medium high heat until fragrant, about 2-4 minutes. Set aside to cool.

Trim the Brussels sprouts, remove and discard outer leaves, and finely shred (or use a bag of pre-shredded Brussels sprouts).

Whisk together honey and cider vinegar with a pinch of salt and black pepper in a small bowl. Slowly drizzle in the olive oil in a continuous stream while whisking to mix.

Combine sprouts, Pancetta, walnuts (optional), and cranberries in a serving bowl. Toss with about half of the dressing. Taste the Brussels sprouts and add more dressing if needed.

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