10-minute warm brussels salad with whole-grain mustard dressing is a hassle-free salad or side dish. Serve it alongside your protein of choice, or enjoy as is for a light, nutritious meal.This is the definition of a minimalist recipe with maximum results. It’s been my go-to side dish lately, which I’ve been enjoying alongside baked fish, veggie burgers, or tossed with cooked grains, such as quinoa or farro. It’s fantastic warm, chilled, or at room temperature, plus holds up beautifully for leftovers.
And, incase the recipe name didn’t already drive this point home, it comes together in 10 MINUTES! That is to say, you can throw it together just moments before you’re ready to serve dinner tonight.
How to Shred Brussels Sprouts:
This can either be done using a mandoline or sharp knife. To start, hold the root end and slice the Brussels sprout crosswise until you come close to the root. Alternatively, you can shred the sprouts in a food processor fitted with the slicing attachment. Or, if you get lucky and find bags of pre-shredded Brussels sprouts at your local grocery store, go for it!
Next, I like to toss them in a super-hot skillet for 3 to 4 minutes, just until they pick up some color and slightly wilt down. This helps soften their tough, fibrous texture, making their natural sweetness shine through.
How to Make Mustard Dressing:
The dressing is a zingy mix of whole-grain mustard, Greek yogurt, shallots, honey, and olive oil—items you may even already have on hand. The bite of mustard is mellowed by the honey and yogurt, which creates a beautifully balanced dressing perfect for drizzling over veggies, meat, or fish. Therefore, you’d certainly benefit from doubling the batch to use throughout the week on other meals in need for a flavor boost. Lastly, top if off with pine nuts, toasted almonds, or whichever crunchy topper you like, and you have a delicious side-dish that is sure to be a hit. It’s also great with bacon or pancetta, but you didn’t hear that from me.
Other Easy Brussels Sprouts Recipes:
- 2 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. plain whole-milk Greek yogurt
- 2 tsp. whole-grain mustard
- 1 tsp. honey
- ½ tsp. kosher salt, divided
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. water
- 12 oz. shredded brussels sprouts
- 3 Tbsp. thinly sliced shallot
- 3 Tbsp. pine nuts
- Combine 1 Tbsp. of the oil, yogurt, mustard, honey, ¼ tsp. of the salt, and black pepper in a large bowl; stir with a whisk. Whisk in water. Set aside.
- Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Add brussels, shallots, and remaining ¼ tsp. salt; cook 3 to 4 minutes, stirring only occasionally, until slightly wilted and charred in some spots. Transfer to bowl with dressing; toss to combine. Sprinkle with pine nuts.