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10 Minute Warm Brussels Salad with Whole-Grain Mustard Dressing and Parmesan. Serve this hassle-free side dish alongside any entree, or enjoy as is for a light lunch!
Table of Contents
Why You’ll Love this Warm Brussels Salad
This is the definition of a minimalist recipe with maximum results.
It’s been my go-to side dish lately, which I love to enjoy alongside fish, veggie burgers, or tossed with 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!
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.
Throw together this warm Brussels salad moments before you’re ready to serve dinner tonight, and you’re in business!
And if you love simple shredded Brussels salads, also check out this Brussels Salad with Pear and Pecans.
The Ingredients
- Brussels Sprouts: You can either shred the Brussels yourself (more on this below), or grab a bag of pre-shredded sprouts.
- Olive Oil: Rich in polyphenols and heart-healthy fats, extra-virgin olive oil is a key ingredient in the dressing.
- Yogurt: To add a little richness and creamy consistency to the dressing, use whole-milk Greek yogurt or mayonnaise.
- Mustard: Look for a whole-grain (“grainy”) Dijon mustard. I love the extra texture and zip of this type of mustard in dressings.
- Lemon: You need 1 Tbsp of lemon juice (from 1 lemon).
- Honey: A little honey (or maple syrup) helps balance the bitter notes of the dressing.
- Pine Nuts: For extra richness and crunch. Alternatively, you can use walnuts, pumpkin seeds, or chopped cashews.
- Shallots: The shallots get a quick sauté with the Brussels sprouts.
- Parmesan: I like to mix Parmesan into the salad, as well as use it a garnish. Alternatively, you can use feta or another variety of sheep’s milk cheese.
For a complete list of recipe ingredients and quantities, see the recipe card below.
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 2 to 3 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 Warm Brussels Salad
Step 1: Prepare Dressing
In a small bowl, combine all dressing ingredients; whisk until smooth.
Step 2: Sauté Brussels and Shallots in olive oil over medium-high for 3 minutes. The Brussels should be barely wilted and the shallots slightly softened.
Step 3: Add Dressing to Brussels, along with pine nuts and Parmesan. Toss, and enjoy!
Serving Suggestions
This Warm Brussels Salad would make a fabulous addition to any holiday or weeknight dinner spread. Here are a few of my favorite pairings:
- Salmon: Especially this Slow Roasted Salmon or Pecan Crusted Salmon.
- Portobello Steaks: These Balsamic Portobello Steaks are an impressive vegan entree.
- Meatloaf: I have the Best Vegan Meatloaf in the game!
- Meatballs: My 20-minute Chickpea Meatballs are always a win.
Make-Ahead and Storage Tips:
- Make-Ahead: The dressing can be made up to 2 days ahead. Keep in an airtight jar or container in the refrigerator.
- Store: Refrigerate leftover salad in an airtight container for 2 to 3 days. Enjoy leftovers chilled, or closer to room temperature.
More Delicious Brussels Sprouts Salad Recipes:
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.
10-Minute Warm Brussels Salad with Whole-Grain Mustard Dressing
Equipment
- Large skillet
Ingredients
- 4 Tbsp. extra-virgin olive oil divided
- 1 Tbsp. plain whole-milk Greek yogurt (or mayonnaise)
- 1 Tbsp. fresh lemon juice
- 2 tsp. whole-grain mustard
- 1 tsp. honey (or maple syrup)
- 1/2 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 (12-oz. bag) shredded brussels sprouts
- 3 Tbsp. thinly sliced shallots
- 2 to 3 Tbsp. toasted pine nuts
- 2 to 3 Tbsp. shaved or grated Parmesan cheese
Instructions
- Combine 2 Tbsp. of the oil, yogurt, lemon juice, mustard, honey, 1/4 tsp. of the salt, and 1/4 tsp. black pepper in a large bowl; stir with a whisk. Set aside.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Once hot, add shallots, quickly followed by Brussels sprouts. Cook, stirring only occasionally, until slightly wilted and charred in some spots, about 3 minutes. Season with remaining 1/4 tsp. salt and black pepper; transfer to the bowl with dressing and toss to combine.
- Stir in pine nuts and Parmesan, and serve.
Notes
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- Add Ins: You can add chickpeas, rotisserie chicken or crispy bits of bacon or pancetta for extra oomph.
- Make-Ahead: The dressing can be made up to 2 days ahead. Keep in an airtight jar or container in the refrigerator.
- Store: Refrigerate leftover salad in an airtight container for 2 to 3 days. Enjoy leftovers chilled, or closer to room temperature.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Obsessed with this salad right now!! So so good. Thank you 💛
Phenomenal!!! Super easy and incredible flavors.
Made this to go with dinner tonight, and I could have licked the bowl clean it was SO good!!
I made this for a 40+ person Christmas gathering. Delish! Simple yet elegant. It was great cold the next day too.
We loved this – it’s on our rotation and I’m sharing the recipe with my “group”. I love the idea of adding bacon.
My family loved this recipe. Never had shredded Brussel sprouts before, Amazing! Will definitely keep this recipe on rotation.
I’m so glad your family enjoyed this one, Tia! Thank you for taking the time to leave a review!
I made this tonight to go with tomato soup. My husband and I loved it! We could only find garlic whole-grain mustard at the store, and it made a great dressing. I also recommend adding bacon!
Bacon is a PRO move! So glad it was a hit!
I shredded a whole bunch of sprouts on the weekend, sliced shallots and made the dressing. Now it’s been an even easier weeknight side dish as I just need to saute one portion at a time and toss with some dressing. It’s super tasty and very easy!