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Brussels Sprout Salad with Dijon Dressing
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.
Servings:
6
people
Prep Time:
10
mins
Cook Time:
5
mins
Total Time:
15
mins
Author:
Whitney Bond
Course:
Salad
Cuisine:
American
Ingredients
Honey Dijon Dressing
2
garlic cloves
,
crushed
2
tbsp
olive oil
1
tbsp
lemon juice
2
tbsp
honey
¼
cup
Dijon mustard
¼
tsp
ground ginger
¼
tsp
kosher salt
¼
tsp
cracked black pepper
Brussels Sprout Salad
1
tbsp
olive oil
6
cups
shaved 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, 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 Facts
Calories
161
kcal
(8%)
Did you make this recipe?
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@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!