Dinner

10-Minute Warm Brussels Salad with Whole-Grain Mustard Dressing Recipe

ByJeannette Jaeger November 22, 2025November 22, 2025

Introduction

This 10-Minute Warm Brussels Salad is a minimalist dish that delivers maximum flavor. Perfect as a side or a light meal, it pairs beautifully with fish, veggie burgers, or grains like quinoa. The tangy whole-grain mustard dressing brings the shredded Brussels sprouts to life, making this salad a quick and versatile favorite.

A white bowl with a gold rim holds a layered salad starting with chopped light green Brussels sprouts as the base. On top are thin, translucent white strips of shaved cheese scattered throughout, small beige pine nuts, and black pepper specks for seasoning. Two bright yellow lemon wedges lean against the edge of the bowl on the right side. A silver spoon rests inside the bowl on the left, partially buried under the salad. The bowl sits on a white marbled surface with half a lemon nearby in the upper left and a glass of amber-colored bubbly drink in the upper right. A brown textured cloth is partially under the bowl on the lower left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded Brussels sprouts (fresh or pre-shredded)
1 tablespoon extra-virgin olive oil
2 tablespoons whole-milk Greek yogurt (or mayonnaise)
1 tablespoon whole-grain Dijon mustard
1 tablespoon fresh lemon juice (about 1 lemon)
1 teaspoon honey (or maple syrup)
2 tablespoons pine nuts (or walnuts, pumpkin seeds, chopped cashews)
1 shallot, thinly sliced
1/4 cup grated Parmesan cheese (or feta or other sheep’s milk cheese)
Salt and pepper, to taste

Instructions

Step 1: In a small bowl, whisk together Greek yogurt, whole-grain mustard, lemon juice, honey, and olive oil until smooth.
Step 2: Heat olive oil in a skillet over medium-high heat. Add sliced shallots and shredded Brussels sprouts, sautéing for 2 to 3 minutes until the Brussels are just wilted and begin to brown, and shallots soften.
Step 3: Remove skillet from heat. Add the dressing, pine nuts, and grated Parmesan to the warm Brussels sprouts. Toss everything together until evenly coated. Season with salt and pepper to taste, and serve.

Tips & Variations

Use a mandoline or food processor with a slicing attachment to shred Brussels sprouts quickly and evenly.
Swap pine nuts for toasted walnuts, pumpkin seeds, or cashews for a different crunch and flavor.
Try feta cheese instead of Parmesan for a tangier taste.
This salad is delicious served warm, at room temperature, or chilled, making it very versatile.

Storage

Store leftover salad in an airtight container in the refrigerator for 2 to 3 days. It tastes great chilled or warmed slightly to room temperature. For convenience, prepare the dressing up to 2 days ahead and keep it refrigerated in a sealed jar.

How to Serve

A white bowl filled with a salad made of shredded green Brussels sprouts mixed with thinly sliced onions, sprinkled with small beige pine nuts and thin, pale cheese slices scattered on top. Two bright yellow lemon wedges sit on one side of the salad. The salad is lightly seasoned with black pepper and herbs, giving small dark specks across the greens. A silver fork rests inside the bowl on the left side, and the bowl is placed on a white marbled surface with a brown cloth napkin partly visible beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this salad?

Fresh is best for shredding and sautéing, but if using frozen, thaw and drain well to avoid excess moisture. Then proceed with the recipe as usual.

How can I make this salad vegan?

Use a vegan mayonnaise or plant-based yogurt in the dressing and replace Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.