Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Brussels Sprout Salad with Dijon Dressing
Print Recipe
Serve this brussels sprout salad warm or cold as the perfect fall side dish! It’s easy enough for weeknight dinners, but elegant enough for Thanksgiving dinner.
Course
Salad
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings
6
people
Calories
161
Author
Whitney Bond
Ingredients
Honey Dijon Dressing
2
garlic cloves
crushed
2
tablespoons
olive oil
1
tablespoon
lemon juice
2
tablespoons
honey
¼
cup
Dijon mustard
¼
teaspoon
ground ginger
¼
teaspoon
kosher salt
¼
teaspoon
cracked black pepper
Brussels Sprout Salad
1
tablespoon
olive oil
6
cups
shredded brussels sprouts
¼
cup
pomegranate seeds
¼
cup
candied pecans
Instructions
Add all of the ingredients for the honey dijon dressing to a small bowl and whisk together, then set aside.
Heat the olive oil in a large skillet over medium heat.
Add the brussels sprouts and saute for 5 minutes.
Remove from the heat and toss half of the dressing with the brussels sprouts.
Add the pomegranate seeds and candied pecans.
Place in a serving bowl and drizzle with the remaining dressing or serve it on the side.
Nutrition
Calories:
161
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Sodium:
252
mg
|
Potassium:
387
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
672
mg
|
Vitamin C:
77
mg
|
Calcium:
50
mg
|
Iron:
2
mg