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Warm Brussels Salad with Whole-Grain Mustard Dressing is a quick and easy side dish that takes just 10 minutes to make. You can serve it alongside any main course or enjoy it as a light lunch on its own!
Why You’ll Love This Warm Brussels Salad
This recipe is all about simplicity with maximum flavor. It’s become my go-to side dish lately, perfect with fish, veggie burgers, or mixed with grains like quinoa or farro. It’s versatile enough to be served warm, cold, or at room temperature, and it makes great leftovers. Plus, if the name didn’t already make it clear, you can whip this up in just 10 minutes!
The dressing is a zesty blend of whole-grain mustard, Greek yogurt, shallots, honey, and olive oil—ingredients you might already have in your kitchen. The sharpness of the mustard is balanced out by the sweetness of honey and the creaminess of yogurt, making a well-rounded dressing. This warm Brussels salad can be thrown together right before dinner, making it a super convenient choice!
If you enjoy simple shredded Brussels salads, you might also like this Brussels Salad with Pear and Pecans.
Ingredients
- Brussels Sprouts: You can either shred the Brussels sprouts yourself or use a bag of pre-shredded sprouts.
- Olive Oil: Extra-virgin olive oil adds rich flavor and heart-healthy fats to the dressing.
- Yogurt: Use whole-milk Greek yogurt or mayonnaise for a creamy, rich texture in the dressing.
- Mustard: Whole-grain Dijon mustard adds texture and a little zing to the salad.
- Lemon: One tablespoon of fresh lemon juice brightens up the flavor of the dressing.
- Honey: A small amount of honey (or maple syrup) balances out the bitterness in the dressing.
- Pine Nuts: These add a rich crunch. You can also use walnuts, pumpkin seeds, or chopped cashews.
- Shallots: Sautéed briefly with the Brussels sprouts for a sweet and mild flavor.
- Parmesan: Adds a savory element to the salad. Feta or another type of sheep’s milk cheese can be used as a substitute.
For a full list of ingredients and their quantities, see the recipe card below.
How to Shred Brussels Sprouts
You can use a mandoline slicer or a sharp knife to shred Brussels sprouts. Hold the root end and slice crosswise until you get close to the root. Alternatively, use a food processor with a slicing attachment. If you find pre-shredded Brussels sprouts at the store, those work just as well!
After shredding, I like to quickly toss the Brussels sprouts in a hot skillet for 2 to 3 minutes until they pick up some color and soften slightly. This brief cooking time helps bring out their natural sweetness and softens their texture.
How to Make Warm Brussels Salad
Step 1: Prepare the Dressing
Combine all the dressing ingredients in a small bowl and whisk until smooth.
Step 2: Sauté Brussels Sprouts and Shallots
Heat olive oil in a skillet over medium-high heat. Add Brussels sprouts and shallots, and cook for about 3 minutes, until the Brussels sprouts are slightly wilted and the shallots are softened.
Step 3: Combine and Serve
Toss the warm Brussels sprouts and shallots with the dressing, pine nuts, and Parmesan. Mix well and serve immediately!
Serving Suggestions
This warm Brussels salad is a great addition to any holiday meal or weeknight dinner. Here are some of my favorite pairings:
- Salmon: Try it with Slow Roasted Salmon or Pecan-Crusted Salmon.
- Portobello Steaks: Serve alongside Balsamic Portobello Steaks for a tasty vegan option.
- Meatloaf: It pairs well with my Best Vegan Meatloaf.
- Meatballs: These 20-minute Chickpea Meatballs are always a hit!
Make-Ahead and Storage Tips
- Make-Ahead: You can prepare the dressing up to 2 days in advance. Store it in an airtight jar or container in the fridge.
- Store: Keep leftover salad in an airtight container in the refrigerator for 2 to 3 days. You can enjoy the leftovers chilled or at room temperature.
Equipment
- Large skillet
- Large Mixing Bowl
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 INFORMATON: Serving: 0.66cup | Calories: 259kcal | Carbohydrates: 5.5g | Protein: 5.5g | Fat: 19g | Saturated Fat: 3g | Sodium: 600mg | Fiber: 3g | Sugar: 4g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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