Warm Brussels Salad with Whole-Grain Mustard Dressing Recipe

If there’s ever a dish that can convert even the most steadfast Brussels sprout skeptics, it’s this Warm Brussels Salad with Whole-Grain Mustard Dressing. Imagine shreds of fresh, vibrant Brussels sprouts quickly sautéed until just tender, then tossed in a tangy, creamy, and lightly sweet dressing with layers of flavor thanks to a dollop of Greek yogurt and the sparkle of whole-grain mustard. Crunchy toasted pine nuts and a flurry of Parmesan seal the deal, creating a salad that’s as beautiful as it is irresistible. One bite, and this cozy, craveable side dish will win a regular place at your table—whether for a weeknight dinner or a festive gathering.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient in this Warm Brussels Salad with Whole-Grain Mustard Dressing has a purpose—from the sharp nuttiness of Brussels sprouts to the creamy tang of Greek yogurt. These simple ingredients, when brought together, create a salad that feels both fresh and satisfying, with wonderful contrast in every bite.

• Extra-virgin olive oil: Divided between the salad and dressing, it lends rich flavor and helps everything come together with just the right amount of sheen.
• Plain whole-milk Greek yogurt (or mayonnaise): Adds a gentle creaminess and just a bit of tang that plays off the earthy sprouts perfectly.
• Fresh lemon juice: A squeeze of lemon brightens up the dish with vibrant acidity.
• Whole-grain mustard: The star of the dressing, it offers poppy seeds of flavor and an irresistibly sharp, savory punch.
• Honey (or maple syrup): A touch of sweetness rounds out the bold flavors and keeps the dish balanced.
• Kosher salt: Used in both the salad and dressing, it brings all the flavors forward without overpowering.
• Freshly ground black pepper: For a peppery warmth that lifts the salad.
• Shredded Brussels sprouts: The main event! Shredded sprouts cook up quickly and soak in the dressing beautifully.
• Thinly sliced shallots: Delicate and slightly sweet, shallots caramelize just enough to add subtle depth.
• Toasted pine nuts: Buttery and crunchy, these little gems give each forkful a bite of luxury.
• Shaved or grated Parmesan cheese: A shower of salty, nutty cheese ties everything together with a savory finish.

How to Make Warm Brussels Salad with Whole-Grain Mustard Dressing

Step 1: Whisk Up the Dreamy Dressing

Start by grabbing your large mixing bowl—you’ll be building your dressing right in it. Whisk together half the olive oil, Greek yogurt (or mayo), fresh lemon juice, whole-grain mustard, honey, and half of the salt and pepper. The yogurt brings body while the mustard kicks up the tang, making the whole base extra luscious. Set this aside where it can happily wait for the star of the show.

Step 2: Sauté the Brussels and Shallots

Heat the remaining olive oil in a large skillet over medium-high. Once it’s shimmering (but not smoking), scatter in the shallots and immediately follow with the shredded Brussels sprouts. Let them sauté, catching a bit of char without over-stirring, for about 3 minutes. You’re looking for the sprouts to wilt slightly and pick up golden edges, while staying tender-crisp. Sprinkle with the rest of the salt and pepper, then move quickly to the next step.

Step 3: Toss and Finish

With your veggies still warm, slide them straight into the bowl of dressing. Toss everything enthusiastically so every shred gets a glossy coating. The warmth helps the flavors meld together truly beautifully. Finally, scatter in those toasted pine nuts and Parmesan cheese—they’ll melt in just a little from the residual heat, weaving all the flavors into a cozy harmony.

How to Serve Warm Brussels Salad with Whole-Grain Mustard Dressing

Garnishes

A little extra love goes a long way here! Try topping your Warm Brussels Salad with Whole-Grain Mustard Dressing with a final flurry of freshly shaved Parmesan, a handful of extra toasted pine nuts, or even a sprinkle of finely chopped fresh herbs like chives or flat-leaf parsley for an irresistible finish. They’ll add both a pop of color and an invitation to dig in!

Side Dishes

This dish makes a show-stealing side for a hearty roast chicken, grilled fish, or alongside a thick slice of sourdough toast for a lighter meal. Its zippy, cozy character means it pairs well with everything from simple grains to robust proteins—a versatile companion for weeknight dinners and holiday feasts alike.

Creative Ways to Present

Take your Warm Brussels Salad with Whole-Grain Mustard Dressing from weekday to wow by serving it inside roasted squash halves, on top of a swoosh of creamy polenta, or even as the centerpiece of a grain bowl layered with quinoa and soft-boiled eggs. Set out in a wide shallow bowl, its vibrant green and gold hues shine beautifully at any gathering!

Make Ahead and Storage

Storing Leftovers

Leftover salad will keep its charm for up to 2 or 3 days in the refrigerator, especially if you store it in a tightly sealed container. The flavors deepen as they meld, so don’t be surprised if it’s even tastier the next day! For the best texture, keep the pine nuts and cheese separate if you know you’ll be storing portions for later.

Freezing

While most green salads aren’t great candidates for the freezer, the sturdiness of Brussels sprouts means you could freeze this salad in a pinch—just know the texture may soften a bit. For freshest results, enjoy your Warm Brussels Salad with Whole-Grain Mustard Dressing straight from the fridge, but if you do freeze, thaw overnight and give it a good toss before serving.

Reheating

The beauty of this salad is that it’s lovely at room temperature or even chilled. However, if you prefer it warm, simply heat gently in a skillet over low heat until just warmed through—be careful not to overcook or the leaves may lose their vibrancy. A splash of lemon juice or olive oil can help bring back a bit of freshness before serving.

FAQs

Can I make the dressing for Warm Brussels Salad with Whole-Grain Mustard Dressing ahead of time?

Absolutely! The dressing actually benefits from a little rest, allowing the flavors to meld and deepen. Make it up to two days ahead and keep it tightly covered in the fridge. Just give it a quick stir before tossing with the salad.

Is there a good substitute for pine nuts in this recipe?

Yes! If you don’t have pine nuts handy, try toasted slivered almonds, chopped walnuts, or even sunflower seeds for a similar crunch and nutty flavor. They’ll blend right in while adding their own unique twist.

What’s the best way to shred Brussels sprouts?

The fastest and easiest method is to buy them pre-shredded from the produce section. If you’re starting with whole sprouts, slice off the ends and use a food processor fitted with a slicing blade—or go old-school and thinly slice by hand with a sharp knife.

Can I make this salad vegan?

Definitely! Swap out the Greek yogurt for a plant-based yogurt or mayo, use maple syrup instead of honey, and choose your favorite vegan Parmesan. The result is every bit as delicious and satisfying.

How can I add protein to Warm Brussels Salad with Whole-Grain Mustard Dressing?

Try topping your salad with slices of grilled chicken, crumbled tempeh, or a handful of cooked chickpeas. These options complement the flavors without overpowering the salad, making it into a more substantial meal.

Final Thoughts

If you’re searching for a side dish that stands out—bright, zippy, cozy, and downright addictive—give this Warm Brussels Salad with Whole-Grain Mustard Dressing a try. It’s an easy, irresistible upgrade to greens that just might become the most-requested recipe in your repertoire!

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