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10-minute warm brussels salad
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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 4 servings
Calories 175kcal

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

Serving: 0.66cup | Calories: 175kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 300mg | Fiber: 4g | Sugar: 4g