Winter Greens

The holidays are full of delicious dishes; from cakes and cookies to casseroles and roasts, we all have our favorite recipes to pass down from generation to generation.

We follow these recipes each year, and each year they make our dinner special, and help us all connect our seasonal gatherings to celebrations past.

For obvious reasons, many of these delicious holiday dishes are decadent affairs. For that reason, we always like to have a salad on the table as well; a little lighter fare and some fresh flavor does wonders alongside those traditional dishes.

With all that in mind, here’s our recipe for the holiday salad we’ll be bringing to holiday parties this year! We most often think of salad dishes in the spring or summer, but with its bold, spiced flavors and festive colors, this is no ordinary salad—it pairs perfectly with those cold winter evenings. Our key ingredient is Mustard & Co.’s Honey Curry Mustard—it gives a slightly sweet punch of bright, warming curry flavor sure to stand out among heavy holiday fare.

Ingredients

1 1/2 cups brussels sprouts

1 tablespoon Mustard & Co.’s Honey Curry Mustard

1 tablespoon olive oil

Salt and pepper to taste

5 oz of greens (we like mescaline mix or arugula)

1/3 cup pomegranate seeds

1 apple, chopped

1/2 cup candied pecans (we used My Baking Addiction’s recipe– they are so good)

For the Dressing:

2 tablespoons Mustard & Co.’s Honey Curry Mustard

1 tablespoon olive oil

1 teaspoon balsamic vinegar

 

Process

Preheat oven to 400°F. Trim and cut brussels sprouts in half. Toss in Mustard & Co.’s Honey Curry Mustard, olive oil, salt and pepper. Cover a baking sheet with parchment paper and spread brussels sprouts over the roasting pan. Bake for 25-30 minutes until crispy and brown.

While the brussels sprouts are roasting, assemble the rest of the salad: put greens in a large salad bowl, add nuts, pomegranate seeds and cut apple.

For the dressing, combine Mustard & Co.’s Honey Curry Mustard, olive oil and balsamic vinegar in a small container and set aside.

Once the brussels sprouts have finished cooking, remove from the oven and let cool for 5 minutes. Add the brussels sprouts to the salad, drizzle with the dressing, toss and serve immediately.

We hope you enjoy this fresh and flavorful winter salad!

 

Happy Holidays!

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