10 Minute Warm Brussels Salad with Whole-Grain Mustard Dressing
A quick and flavorful salad featuring sautéed Brussels sprouts, sweet dried cranberries, and crunchy walnuts, dressed in a zesty whole-grain mustard dressing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Sautéing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons (30ml) olive oil (for sautéing)
- 1/4 cup (60ml) vegetable broth
- 1/4 cup (40g) dried cranberries
- 1/4 cup (30g) chopped walnuts
- 2 tablespoons (30ml) whole-grain mustard
- 2 tablespoons (30ml) apple cider vinegar
- 2 tablespoons (30ml) olive oil (for dressing)
- 1 tablespoon (15ml) maple syrup
- 1/4 teaspoon (1.5g) salt
- 1/4 teaspoon (0.5g) black pepper
Instructions
- Trim and halve the Brussels sprouts.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the halved Brussels sprouts and let them sizzle, stirring occasionally for about 5-7 minutes.
- Pour in the vegetable broth and cover the skillet, letting them steam for another 2-3 minutes.
- Whisk together the whole-grain mustard, apple cider vinegar, olive oil, maple syrup, salt, and black pepper in a small bowl.
- Remove the Brussels sprouts from heat, transfer to a serving bowl, and sprinkle with cranberries and walnuts.
- Drizzle the dressing over the salad and toss gently to combine.
- Enjoy the salad warm immediately.
Notes
Pairs well with grilled chicken or turkey, and can be made vegan-friendly by ensuring the maple syrup is pure.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg