This Sautéed Brussels Sprout Salad Recipe with a creamy mustard dressing is sweet, savory, tangy, and full of nutrients. Quick and easy to make, it’s delicious served warm or cold, and is perfect for everything from holidays to weeknight dinners!
Brussels sprouts and I have had our ups and downs when it comes to digestion, but my husband absolutely adores them. So, I found a way for us both to enjoy this dish! Sautéing the Brussels sprouts brings out their natural sweetness and helps break down those tougher carbohydrates, making them easier on the stomach.
We paired it with a mustard-based dressing to enhance the flavor and complement the warmth of the sprouts, creating a satisfying yet refreshing salad. It’s like a veggie-based pasta salad—you can serve it hot or cold, but either way, the dressing makes the dish!
Tips Trimming Brussels Sprouts
Don’t worry if you’ve never prepared fresh Brussels sprouts. It’s simple to do!
- Cut off the stem: Start by slicing off the tough bottom stem just enough to remove the browned part.
- Remove outer leaves: Peel away any outer leaves that are discolored or wilted to get to the fresh layers .
- Slice the larger sprouts: For even cooking, you can slice larger sprouts in half or quarters, depending on your recipe.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this brussels sprout salad recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Creamy Mustard Sauce – We use our homemade creamy mustard sauce to add a sweet, tangy flavor, but you can substitute a store-bought option if preferred.
- Olive Oil – This helps sauté the veggies, adding healthy omega fats. If preferred, avocado oil will also work.
- Garlic – For the best flavor, use fresh garlic cloves and mince them yourself. Pre-minced varieties just aren’t as strong!
- Raw Brussels Sprouts – Look for bright green sprouts that are free from bruises or discoloration and have tightly closed leaves.
- Shallot – Red onion will also work.
- Balsamic Vinegar – This adds a subtle sweet and tangy taste.
Flavor Tip – Brussels sprouts pair well with acid, which can balance and enhance their flavor. I use balsamic vinegar for browning, though you can try a different vinegar.
- Kosher Salt and Black Pepper – Adjust to taste.
- Garnishes – Freshly grated parmesan cheese and fresh thyme leaves add the perfect finishing touch! Feel free to substitute dairy-free cheese to keep this recipe vegan.
Optional Mix-ins
Feel free to include extra mix-ins such as roasted nuts such as pecans, walnuts, or almonds. Or, include fresh or dried cranberries, pomegranate seeds, sliced apples, or a sprinkle of feta cheese!
How to Make This Vegan Brussels Sprout Salad Recipe
- Make the sauce. Add all the mustard sauce ingredients to a small mixing bowl or food processor, and combine until smooth. Adjust the thickness and taste as desired.
- Prepare the Brussels sprouts. Before you begin, wash the sprouts, remove the stems and any wilted leaves, and use a sharp knife to slice them into halves or quarters.
Pro-Tip: If preferred, you can use a mandoline slicer to create a shredded Brussels sprouts salad. Just be careful not to burn the sprouts when sautéing!
- Sauté. Heat a bit of oil in a large skillet or frying pan until it begins to sizzle. Then, add the garlic, and cook until fragrant, stirring frequently. Be careful not to let it burn!
- Add the veggies. Add the sliced sprouts and sliced onion. Continue to sauté over medium to medium-high heat until the Brussels sprouts are tender and beginning to brown.
- Caramelize. Add the balsamic, and continue to sauté until the sprouts begin to caramelize. Season with salt and pepper to taste.
- Add the dressing. Reduce the heat to medium-low, and stir in part of the mustard sauce. Once well combined, continue to cook on low heat until the Brussels sprouts are tender.
- Serve. Toss the mixture in a large bowl with parmesan cheese and thyme leaves, and enjoy your Brussels sprouts salad warm, or wait for it to cool!
Serving Tip: You can easily turn this side dish into a complete meal by topping it with protein options like shredded chicken, turkey, or even tempeh.
Can I Make this Recipe Ahead of Time?
Yes! Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for up to 3 days. Serve your salad cold, or warm it in the microwave or a skillet just until heated through. If you prefer to serve this cold, you’ll want to save some of the dressing so you can refresh it later before serving.
Health Benefits of Brussels Sprouts
Not only are they a versatile fall vegetable, but Brussels sprouts are also packed with nutrients and health benefits, too! For instance, Brussels sprouts:
- Contains over 250% of Vitamin K1. Vitamin K is crucial for bone health, reducing inflammation in the body, and preventing blood clots.
- Are a good source of glucosinolates, which help protect the lining of the digestive tract and stomach. In doing so, they can help prevent certain digestion issues, disorders, etc.
Note: Vitamin K is a fat-soluble vitamin, which is why pairing Brussels sprouts with a healthy fat-forward mustard sauce is key for absorption! You need healthy fats to absorb more nutrients.
More of Our Favorite
Delicious Salad Recipes
Brussels Sprout Salad with Creamy Mustard Dressing Recipe
- Total Time: 30 minutes
- Yield: 5-6 1x
- Diet: Vegetarian
Description
Make this vegan Brussel sprout salad with a creamy mustard dressing for an easy, nourishing side dish full of sweet, savory, tangy flavor!
Ingredients
- ½ cup real mayo or hummus for vegan option (adjust to desired thickness)
- ¼ cup Dijon mustard
- ½ teaspoon onion powder
- ¼ – ½ teaspoon sweet paprika or regular paprika, to taste
- 1 teaspoon lemon juice
- Optional: ¼ teaspoon ground mustard
- Optional: 1 teaspoon dried herbs (chives, parsley, dill, etc.)
- ¼ cup olive oil
- 1–2 Tablespoons honey or agave nectar
- Kosher salt, to taste
- Black pepper, to taste
Sautéed Brussel Sprouts
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 ½ to 2 lbs Brussels sprouts, trimmed and quartered or sliced in half (about 5 cups)
- 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
- Grated parmesan or dairy free cheese of choice
- Fresh thyme
- Optional – Fresh or dried cranberries
Instructions
For the Creamy Mustard Sauce
- In a small mixing bowl or food processor, combine the creamy mustard sauce ingredients.
- Mix until creamy. Adjust thickness as desired and season to taste.
For the Sauteed Brussels Sprouts Salad
- Prepare/wash the Brussels sprouts by removing the stems and slicing in half or quarters.
- Add 1 Tablespoon of olive to a large skillet or fry pan. Heat the pan over medium heat until olive oil sizzles. Add the garlic and cook until fragrant, about 1-2 minutes.
- Add the Brussels sprouts and sliced onion. Sauté on medium to medium-high heat for 6-8 minutes or until Brussels sprouts are tender and start to brown.
- Add the balsamic vinegar, and sauté for an additional 1-2 minutes to help caramelize the Brussels sprouts. Season with salt and pepper.
- Turn the heat to medium low and stir in ½ cup of the creamy mustard sauce. Mix to combine. (Save the extra sauce for other uses or for reheating the dish later).
- Cook for another 3-5 minutes on low heat until Brussels sprouts are well coated in the sauce and tender.
- Remove from the heat. If desired, toss the sauteed Brussels sprouts with Parmesan and thyme leaves. Serve immediately, hot or cold (see notes).
- Store in an airtight container in the fridge for up to 3 days.
Notes
Flavor Tip – Brussels sprouts pair well with acid, which can balance and enhance their flavor. I use balsamic vinegar for browning, though you can try a different vinegar.
Serving Tip – If serving this dish cold, consider adding a handful of roasted nuts, fresh cranberries, or a sprinkle of feta just before serving for a fresh, flavorful crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 218
- Sugar: 5.9 g
- Sodium: 256.6 mg
- Fat: 14.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 18.8 g
- Fiber: 5.4 g
- Protein: 7.5 g
- Cholesterol: 0 mg
This turned out absolutely amazing! I know what I’m taking to non-vegan family Thanksgiving next year! Since I used regular whole grain mustard, I added a tsp. of coconut sugar. Perfect! Thanks so much!!!
I’m so glad!! Those subs sound ? Can’t wait to see pics? thank you:)
I made this recipe as a side dish for a vegan Christmas meal. It was so great! My husband isn’t the biggest fan of balsamic vinegar, so I skipped it, but it was the favorite dish of the meal. We made a second batch right away with the leftover cashew sauce. Thanks for the recipe!
Oh I am so glad! Thanks Erika! I think it’s pretty hearty for a salad too. YAY for men liking vegan salad. LOL
I’ve been looking for a ‘kicked up’ brussels sprouts recipe. I love the oven roasted recipe I have but just looking for something different and this came at the perfect time… it may even be my greens for Thanksgiving!
No one EVER has to tell me to eat Brussels sprouts twice! Roasted or sauteed Brussels sprouts are my favorites–raw…not so much. This mustard Brussels sprouts salad looks wondrous! I normally wouldn’t like mustard sauce, but this looks like such a winner that I’d have to try it!
Oh let me know if you try them Cassie! I think you’ll end up devouring that sauce. 😉
This salad is a green goddess!
This looks SO good!!
Do you think you could use cashew butter thinned with a little cashew milk? It sounds wonderful but would like to use what I have on hand.
That might work! I honestly think it’s creat with hummus too. If you used cashew butter, use raw or unsweetened. Test the sauce after blending.
This salad = holy divine yum. Wishing you. Full recovery, my dear friend! Xo
thank you! Ugh, i think I need antibiotic. BOO!
How did you make this dish? It’s so tasty.
Can’t complain about eating brussels when you have them with cashew sauce… 😉
I am not a fan of brussel sprouts but it seems it would be a good idea for me to try them. Seem they could be helpful for my tummy and all that ails me. (https://www.drlam.com/blog/microbiome-gut-flora/23823/)
Had this tonight for dinner. Really good. Thanks for sharing!
wonderful! So glad Sam!
My partner is supposed to avoid cashews as part of a cancer fighting diet but this recipe sounds like something we would enjoy.. Do you think there is a sub for cashew that would do the same thing?
Can he have egg or dairy?
This looks amazing! Just wondering about what the problem is with hummus? I’m sensitive to Cashews. Could I try with almonds? Thanks!
You can totally use hummus. Go for it! You might have to thin it out a little but should be great. Keep me posted.
I want to make these ASAP!!
I only recently started to like brussel sprouts, and this recipe is like the mother ship calling me home!
Okay, that was a tad dramatic – but I literally can’t wait to try this!
I love the idea of pairing them with the cashew and mustard sauce 🙂
DELISH!!
YAY! Danielle, then you will love this! Keep me posted
I needed this like yesterday!! YUMMY!!!!
we so need to live closer!
The good news. I’m teaching yoga. The bad news. I’m behind on reading my favorite blogs and I might have missed this yumminess. I’m the only one in our family that eats Brussel Sprouts. With this recipe I might be able to convince the family to try them.
My Mum refuses to make brussel sprouts so my Dad has been begging me to make them and I think I may just have to do that after seeing this recipe! YUM!
Brussel sprouts are one of my favorite, favorite vegetables! Pretty sad that they’re a bit underrated! I had to Pin this recipe because it looks so so delicious. Veggies are my fave, hey!
Me too!! Brussels need more love
SO impressed with your backlog. Working on mine now before I head back to school! And you had me at mustard sauce with this. Sooo ready for fall and Brussels sprouts 😀
thanks friend. Best of luck! You got this! <3
And you seriously out did yourself on this recipe Lindsay!! I’m swooning. Picking up all the ingredients today at the store. Can’t wait to make this. And Dave can’t have Brussels or cashews (it’s a food sensitivity, not a taste thing)so this is all for me!!!!
poor dave! But YAY you! haha eat all the Sprouts!
I’m so impressed with your pre-planning. And with this dish. I LOVE brussels… Vegas doesn’t love the ensuing gas… but whatever. I’ll tell her it’s for my gut heath. 😉
In smelliness and health
Oh this sounds (and looks) amazing! Such a sucker for anything with brussels sprouts or cashew cream, so this combination is a dream come true!
me too! let me know if you try it Kara!
Ooh, this would be the best way to have some Brussel Sprouts. I love them when they are roasted, and I bet this sauce amps up the flavor by leaps and bounds. I love that you made a whole months worth of recipes; you are a really hard worker Lindsay. Thanks for inspiring me to continue to work hard and create. 🙂
thank you for all your support!
You’re not alone — creamy mustard sauces make me swoon, too! 🙂
i feel like we are related. some much same love of food! <3 you.
Oh wow, this salad looks so amazing. I love Brussels sprouts and mustard. Great recipe.
I can think of so many uses for this sauce! Hope your are on the mend and feeling better!
thanks friend. It’s day by day! <3 you.
Brussels sprouts are my absolute fav veggie so I course I need to make this! That cream sauce sounds amazing TOO! 🙂
you’d love!!
Pinning this one.
I will never understand people who don’t like brussels!!! SOOO good!
OMG I made something similar recently but in the oven so I have no about how good this is. I’m pretty sure I’m going to be putting this sauce on everything! So yummy!
I need your recipe!
My mustard sauce is one of Alex’s most requested condiments. I loooove me a good mustard sauce! ANd yay for brusslels!
i need your recipe! do share!