10-Minute Warm Brussels Salad with Whole-Grain Mustard Dressing Recipe
A quick and versatile Warm Brussels Salad tossed with a tangy whole-grain mustard dressing, sautéed shallots, pine nuts, and Parmesan. This minimalist recipe delivers maximum flavor in just 10 minutes, perfect as a side dish or light meal alongside fish, veggie burgers, or grains.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Salad
- 1 lb Brussels sprouts, shredded (or 1 bag pre-shredded Brussels sprouts)
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons pine nuts
- 1/4 cup grated Parmesan cheese, plus extra for garnish
Dressing
- 2 tablespoons whole-grain Dijon mustard
- 3 tablespoons whole-milk Greek yogurt (or mayonnaise)
- 1 tablespoon lemon juice (about 1 lemon)
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Dressing: In a small bowl, whisk together the whole-grain Dijon mustard, Greek yogurt, lemon juice, honey, olive oil, salt, and pepper until smooth and well combined. Set aside.
- Sauté Brussels and Shallots: Heat olive oil in a large skillet over medium-high heat. Add shredded Brussels sprouts and sliced shallots. Sauté for about 3 minutes, stirring occasionally, until the Brussels sprouts are just wilted and begin to pick up a light golden color, and the shallots are softened but not browned.
- Combine Salad: Remove skillet from heat. Pour the prepared dressing over the warm Brussels sprouts and shallots in the pan. Add pine nuts and grated Parmesan cheese. Toss everything together thoroughly to coat evenly.
- Serve: Transfer the salad to a serving bowl. Garnish with additional Parmesan cheese if desired. Serve warm, at room temperature, or chilled.
Notes
- You can shred Brussels sprouts using a sharp knife, mandoline, or food processor with slicing attachment for faster preparation.
- If you prefer, substitute pine nuts with walnuts, pumpkin seeds, or chopped cashews for crunch.
- Make the dressing up to 2 days in advance and keep refrigerated in an airtight container.
- Store leftover salad in an airtight container in the refrigerator for 2 to 3 days. Enjoy as chilled salad or bring to room temperature before serving.
- For dairy-free option, replace yogurt and Parmesan with vegan alternatives.
Keywords: Warm Brussels Salad, Whole-Grain Mustard Dressing, Brussels Sprouts, Quick Side Dish, Healthy Salad, Easy Brussels Sprout Recipe