Brussel Sprout Salad w/ Whole Grain Mustard Dressing
| Curated Just for You | Test Kitchen Approved |
Serves: 4 | Prep Time: 5 Minutes | Total Time: 10 Minutes
2 tbsp. extra-virgin olive oil, divided
1 tbsp. plain whole-milk Greek yogurt
2 tsp. whole-grain mustard
1 tsp. honey
½ tsp. kosher salt, divided
¼ tsp. freshly ground black pepper
1 tbsp. water
12 oz. shredded brussels sprouts
3 tbsp. thinly sliced shallot
3 tbsp. pine nuts
Combine 1 tbsp. of the oil, yogurt, mustard, honey, ¼ tsp. of the salt, and black pepper in a large bowl; stir with a whisk. Whisk in water. Set aside.
Heat remaining 1 tbsp. oil in a large skillet over medium-high. Add brussels, shallots, and remaining ¼ tsp. salt; cook 3 to 4 minutes, stirring only occasionally, until slightly wilted and charred in some spots.
Transfer to bowl with dressing; toss to combine. Sprinkle with pine nuts. Enjoy!
Recipe adapted from Dishing Out Health