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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 stars (2 ratings)

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 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

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 Facts

Calories 161kcal (8%)Carbohydrates 18g (6%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 6gSodium 252mg (11%)Potassium 387mg (11%)Fiber 4g (16%)Sugar 11g (12%)Vitamin A 672mg (13%)Vitamin C 77mg (93%)Calcium 50mg (5%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!