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–+ servings
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. This salad is tossed with a homemade dijon dressing, pomegranate seeds & pecans for a salad that's both colorful and flavorful!
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5 from 2 votes

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 161kcal (8%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!