Brussels Sprout Salad with Creamy Mustard Dressing Recipe

I am absolutely delighted to share my Brussels Sprout Salad with Creamy Mustard Dressing Recipe with you—a dish that quickly became a beloved staple in my kitchen. This salad perfectly balances tender, sautéed Brussels sprouts with a luscious, tangy mustard dressing that’s both creamy and bright. It’s an easy, nourishing side full of sweet and savory notes that feel completely comforting but also fresh and vibrant. Whether you’re a fan of veggies or looking to elevate your salad game, this recipe is a true winner in my book.

Why You’ll Love This Brussels Sprout Salad with Creamy Mustard Dressing Recipe

From the first time I made this Brussels Sprout Salad with Creamy Mustard Dressing Recipe, I was hooked by the complexity of the flavor profile. The combination of lightly caramelized Brussels sprouts, tangy balsamic vinegar, and that creamy mustard dressing creates a harmony of sweet, savory, and slightly tangy flavors that dance on your palate. The mustard adds a subtle kick while the honey or agave sweetens things just enough to keep it balanced without overpowering the natural earthiness of the sprouts.

One of the best things about this recipe is how straightforward it is. I love that it requires no complicated techniques or hard-to-find ingredients, yet it still feels special. Sautéing the Brussels sprouts just long enough to get that gorgeous caramelization brings out their natural sweetness, and whipping up the creamy mustard dressing only takes a few minutes. It’s perfect for weeknight dinners, holiday sides, or even potluck parties where you want to impress without fuss. I find myself reaching for this salad again and again because it truly stands out with its fresh yet comforting flavors.

Ingredients You’ll Need

The beauty of this Brussels Sprout Salad with Creamy Mustard Dressing Recipe is in its simplicity—the ingredients are straightforward, each contributing essential flavor, texture, and color to the dish. From the creamy mustard sauce to the sautéed Brussels sprouts, every component plays a vital role in creating this wholesome, delicious salad.

• Mayonnaise or hummus: Acts as the creamy base of the dressing, with hummus offering a delightful vegan twist.
• Dijon mustard: The star of the dressing, providing tang and depth.
• Onion powder: Adds subtle savory notes to the dressing without overwhelming.
• Sweet or regular paprika: Brings gentle warmth and color.
• Lemon juice: A bright acid to balance the creaminess of the dressing.
• Olive oil: Smooths the dressing and is used to sauté the sprouts for caramelization.
• Honey or agave nectar: Provides a lingering sweetness that pairs beautifully with mustard.
• Brussels sprouts: The hearty vegetable base, trimmed and halved or quartered for even cooking.
• Garlic and shallots or red onions: Infuse the salad with savory depth during sautéing.
• Balsamic vinegar: Adds acidity and helps caramelize the sprouts.
• Kosher salt and black pepper: Essential seasoning to enhance all the flavors.
• Optional garnishes: Parmesan or dairy-free cheese, fresh thyme, and cranberries add bursts of texture, flavor, and color.

Directions

Step 1: Begin by preparing the creamy mustard sauce. In a small mixing bowl or food processor, combine the mayo (or hummus), Dijon mustard, onion powder, paprika, lemon juice, olive oil, honey or agave, and season with kosher salt and black pepper to taste. Blend everything until it’s silky smooth and creamy. Adjust the thickness by adding more mayo or olive oil if needed, and set aside.

Step 2: Next, trim and wash the Brussels sprouts. Remove any tough outer leaves and slice them in half or quarters so they cook evenly. Thinly slice your shallot or red onion as well.

Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and sauté just until fragrant, about 1 to 2 minutes, being careful not to burn it.

Step 4: Add the prepared Brussels sprouts and sliced shallots or red onions to the pan. Cook them over medium to medium-high heat, stirring occasionally, for 6 to 8 minutes. You want the sprouts to soften and brown nicely but retain a bit of bite.

Step 5: Pour in the balsamic vinegar and continue sautéing for another 1 to 2 minutes. This will help caramelize the sprouts further and introduce a lovely tang.

Step 6: Reduce the heat to medium-low and stir in about half a cup of the creamy mustard dressing. Mix well so all the sprouts are coated generously, then cook for an additional 3 to 5 minutes until they are tender and everything is heated through.

Step 7: Remove the skillet from heat. At this point, you can toss the sprouts with grated Parmesan or your favorite dairy-free cheese and fresh thyme leaves for an extra layer of flavor. Serve immediately, warm or at room temperature. Leftovers can be stored as noted below.

Servings and Timing

This Brussels Sprout Salad with Creamy Mustard Dressing Recipe serves about 5 to 6 people as a side dish. Prep time is roughly 10 minutes, mostly peeling and slicing the sprouts and gathering ingredients. The cooking time is about 15 to 20 minutes, including sautéing and simmering in the dressing. Altogether, you’re looking at about 30 minutes from start to finish. There is no essential resting time, but you can let the salad cool for a few minutes if serving it room temperature or chilled.

How to Serve This Brussels Sprout Salad with Creamy Mustard Dressing Recipe

I love serving this salad alongside roasted chicken or crispy tofu for a well-rounded meal that’s bright and satisfying. The creamy mustard dressing complements grilled or baked proteins beautifully, while the slight caramelization of the sprouts adds a comforting warmth. For a casual dinner, I’ll pair it with crusty bread and a simple green salad to complete the plate.

When it comes to presentation, I like to plate the salad in a large rustic bowl or spread it out on a pretty serving platter. Garnishing with fresh thyme, a few toasted nuts, or a sprinkle of dried cranberries adds festive touches of color and crunch. I always encourage adding a little fresh cheese like shaved Parmesan or creamy feta on top for those who enjoy dairy—it amps up the flavor and texture beautifully.

If you’re thinking about drinks, this salad is fantastic with a crisp white wine like Sauvignon Blanc or a lightly hopped craft beer. For non-alcoholic options, sparkling water with a slice of lemon or a chilled herbal iced tea really brings out the brightness of the salad. It’s perfect for family dinners, holiday potlucks, or casual lunch gatherings. I find the salad equally delicious warm or at room temperature, so it’s flexible with your serving preferences.

Variations

I often switch up this Brussels Sprout Salad with Creamy Mustard Dressing Recipe depending on what’s in my pantry or dietary preferences in my household. For a vegan twist, swapping the mayonnaise for a smooth hummus or vegan mayo is my go-to. It keeps the dressing creamy without missing a beat. If you want to make it gluten-free, this recipe naturally fits the bill since it doesn’t use any wheat ingredients.

Flavor-wise, you can experiment with different herbs in the dressing—chives, dill, or parsley bring fresh herbal notes that change the salad’s character slightly with each variation. I’ve also added toasted nuts like almonds or pecans for extra crunch and nuttiness. Roasted chickpeas make a fun, protein-packed topping that adds both texture and flavor.

For those who prefer a sharper bite, adding a bit of ground mustard or spicy brown mustard intensifies the dressing’s tang. Alternatively, roasting the Brussels sprouts in the oven rather than sautéing helps develop a deeper caramelized flavor, although you’ll lose a bit of the softness the pan method imparts. It’s all about what works best for your taste and convenience!

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the salad in an airtight container in the refrigerator. It keeps well for up to three days. To maintain freshness, I often leave the dressing separate if I plan to store it before combining, then toss when ready to serve again. This keeps the sprouts from becoming too soggy.

Freezing

Since this salad contains a creamy dressing and cooked vegetables, I don’t suggest freezing it. The texture of the Brussels sprouts and the quality of the dressing tend to degrade once frozen and thawed, which can make the salad watery or mushy. It’s best enjoyed fresh or refrigerated.

Reheating

When reheating, I warm the Brussels sprouts gently in a skillet over low heat to avoid overcooking or burning. You can add a splash of water or a touch more dressing to revive moisture and creaminess. Avoid microwave reheating if possible, as it can unevenly heat the salad and compromise the texture. Serve warm or bring to room temperature for the best flavor experience.

FAQs

Can I prepare this Brussels Sprout Salad with Creamy Mustard Dressing Recipe ahead of time?

Absolutely! You can prepare the creamy mustard dressing a day in advance and store it in the refrigerator. For best texture, I suggest sautéing the Brussels sprouts fresh just before serving. If needed, you can cook the sprouts a few hours before and gently reheat later.

Is this recipe suitable for vegans?

Yes! By substituting mayonnaise with hummus or a vegan mayo and omitting the Parmesan cheese or using a plant-based alternative, this Brussels Sprout Salad with Creamy Mustard Dressing Recipe becomes entirely vegan and just as delicious.

Can I use frozen Brussels sprouts for this salad?

While fresh Brussels sprouts are ideal for their texture and flavor, you can use frozen if pressed for time. Be sure to thaw and drain them well before sautéing to prevent excess moisture, which can make the salad soggy.

What can I serve with this salad for a full meal?

This salad pairs beautifully with roasted or grilled proteins like chicken, salmon, tofu, or tempeh. Adding a grain such as quinoa, farro, or wild rice can also make the meal more substantial while complementing the flavors of the creamy mustard dressing.

Can I make this salad gluten-free?

Yes, the recipe is naturally gluten-free as it contains no wheat ingredients. Just make sure any added extras like cheese or dressings are certified gluten-free if cross-contamination is a concern.

Conclusion

I truly hope you give this Brussels Sprout Salad with Creamy Mustard Dressing Recipe a try soon because it’s one of those dishes that feels like a little celebration on your plate. It’s simple but packed with layers of flavor that keep me coming back for more every time. Whether you’re making it for a festive occasion or just jazzing up a weeknight, it’s bound to become a new favorite in your kitchen as it is in mine. Happy cooking!

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