10-Minute Warm Brussels Salad with Whole-Grain Mustard Dressing
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.
Servings: 3 servings
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
-
- 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
Serving: 0.66cup | Calories: 259kcal | Carbohydrates: 5.5g | Protein: 5.5g | Fat: 19g | Saturated Fat: 3g | Sodium: 600mg | Fiber: 3g | Sugar: 4g