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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings servings

Calories 175kcal

Author Jamie Vespa MS, RD

Equipment

Large skillet

Ingredients

3 Tbsp. extra-virgin olive oil divided
1 Tbsp. plain whole-milk Greek yogurt (sub mayonnaise)
2 tsp. fresh lemon juice
2 tsp. whole-grain mustard
1 tsp. honey (sub 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
Shaved Parmesan cheese and/or pomegranate arils for garnish (optional)

Instructions

Combine 1 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 Brussels and shallots; cook 2 to 3 minutes, stirring only occasionally, until slightly wilted and charred in some spots. Season with remaining 1/4 tsp. salt and black pepper; transfer to the bowl with dressing and toss to combine.
Garnish salad with pine nuts, Parmesan, and/or pomegranate arils, if desired.

Notes

ADD-INS: Stir in crispy, crumbled bacon or pancetta, if desired.

MAKE-AHEAD: Salad can be made up to 2 days ahead. Enjoy warm, chilled, or at room temperature.

Nutrition