Warm Brussels Sprout Salad

Brussels Sprout Warm Salad With Spicy Mustard Vinaigrette

An easy and delicious brussels sprout salad that comes together in 20 minutes or less. The slightly spicy vinaigrette can be made in advance and is versatile enough to be used with a variety of veggies and protein.
Course Salad, Side Dish
Cuisine American
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 138 kcal
Author Syama


  • ½ lb Brussel Sprouts 2 C Trimmed
  • 1 Orange/Yellow Bell Pepper

For the Vinaigrette

  • 1 Tbsp Whole Grain Mustard
  • 1 Garlic , Small Clove Minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Apple Cider Vinegar
  • 1/8 tsp Salt Adjust to taste
  • ½ Tsp Paprika
  • ½ Tsp Honey Use as needed
  • Freshly cracked pepper To Taste

To Serve (See Notes)

  • ¼ C Pomegranate seeds / Dried cranberries
  • ¼ C Pecans / Walnuts


  1. Take a small bottle with a closefitting lid. Combine all the ingredients for the vinaigrette except honey in the bottle. Close the bottle and shake vigorously until everything is mixed well. Taste and add honey if necessary. Close the bottle and set aside until serving.
  2. Remove the leaves from the sprouts until the tight core is left. Slice the core into 3 to 4 pieces. Keep the cores and leaves separate as your work. Slice the bell pepper into ½ cm thick strips. Use about 1 C sliced peppers.
  3. Heat 1 Tbsp oil in a thick bottomed pan. When hot add the sliced brussels sprout cores and cook on high heat for about 30 seconds. Toss and cook for another 30 seconds. Remove from the pan to a bowl. If needed add 1 tbsp of oil to the pan and repeat the process with the separated leaves and bell peppers. Take care not to crowd the pan or overcook the veggies.
  4. Pour the vinaigrette on top of the veggies and toss to coat. Transfer to a serving dish and sprinkle pomegranate arils and glazed pecans on top

Recipe Notes

Note:  The calories are approximate and calculated without the including the toppings.