Nutty Warm Brussels Sprouts Salad
Elevate your salad game with this irresistible Nutty Warm Brussels Sprouts Salad, a cozy yet vibrant dish perfect for any season. Featuring caramelized Brussels sprouts pan-seared to golden perfection, this salad gets a delightful crunch from toasted pecans or walnuts and a burst of sweetness from dried cranberries. The rich, tangy dressing, made with Dijon mustard, honey, and red wine vinegar, ties it all together with a balanced flavor that’s simply divine. Optional Parmesan shavings add a touch of indulgence, making this dish versatile enough to serve as a hearty side or a light main course. Ready in just 30 minutes, this warm Brussels sprout salad is your go-to recipe for a quick, nutrient-packed meal that doesn’t skimp on taste. Perfect for weeknight dinners or holiday table spreads, this salad is a delicious way to showcase seasonal brussels sprouts like never before!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 3 tbsp Olive oil
- 2 Garlic cloves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 60 g Pecans or walnuts
- 50 g Dried cranberries
- 20 g Parmesan cheese (optional)
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1 tbsp Red wine vinegar
- 2 tbsp Extra-virgin olive oil (for dressing)
Instructions
Wash the Brussels sprouts, trim the ends, and slice them in half lengthwise.
Finely mince the garlic cloves for later use.
Heat 3 tbsp of olive oil in a large skillet over medium heat.
Add the Brussels sprout halves to the skillet, cut side down, and sprinkle with salt and black pepper. Cook for about 5–7 minutes, until the cut sides are golden brown and caramelized.
Flip the Brussels sprouts and stir in the minced garlic. Cook for an additional 5–7 minutes, stirring occasionally, until tender but still slightly crisp.
While the sprouts cook, toast the pecans or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Be careful not to burn them.
In a small bowl, whisk together Dijon mustard, honey, red wine vinegar, and 2 tbsp of extra-virgin olive oil to make the dressing. Adjust the seasoning with a pinch of salt and pepper to taste.
When the Brussels sprouts are ready, remove them from the heat and transfer them to a large salad bowl.
Mix in the toasted pecans, dried cranberries, and if using, shave Parmesan cheese on top.
Drizzle the dressing over the warm salad and gently toss to combine all the ingredients evenly.
Serve immediately as a warm side dish or light meal, and enjoy!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 56.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
