Brussels Sprout Salad with Creamy Mustard Dressing
Ingredients
Creamy Mustard Sauce
-
½
cup
real mayo or hummus
-
¼
cup
Dijon mustard
-
½
teaspoon
onion powder
-
¼ – ½
teaspoon
sweet paprika or regular paprika
-
1
teaspoon
lemon juice
-
¼
teaspoon
ground mustard (optional)
-
1
teaspoon
dried herbs (optional)
-
¼
cup
olive oil
-
1 – 2
tablespoons
honey or agave nectar
-
to taste
kosher salt
-
to taste
black pepper
Sautéed Brussel Sprouts
-
1
tablespoon
olive oil
-
1
teaspoon
minced garlic
-
1 ½ to 2
lbs
Brussels sprouts, trimmed and quartered or sliced
-
1
shallot (sliced) or ⅓ cup red onion slices
-
2
teaspoons
balsamic vinegar
-
¼
teaspoon
kosher salt (or to taste)
-
¼
teaspoon
black pepper
Garnishes/Mix-ins
-
to taste
grated parmesan or dairy-free cheese
-
to taste
fresh thyme
-
optional
fresh or dried cranberries
Instructions
- Make the creamy mustard sauce by combining all sauce ingredients in a bowl or food processor and mix until creamy.
- Prepare the Brussels sprouts by washing them, removing stems, and slicing them in half or quarters.
- Heat olive oil in a skillet over medium heat, add garlic, and cook until fragrant.
- Add the sliced Brussels sprouts and onion to the skillet, sauté until tender and starting to brown.
- Stir in balsamic vinegar and sauté for an additional minute to caramelize.
- Reduce heat, add the creamy mustard sauce, and cook until well combined and sprouts are tender.
- Serve warm or allow to cool, tossing with parmesan and thyme before serving.
Nutrition Facts (estimated)
Servings
5-6
Calories
218
Total fat
14.4g
Total carbohydrates
18.8g
Total protein
7.5g
Sodium
256.6mg
Cholesterol
0mg
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