Brussels Salad with Brown Butter Dressing
Fresh, nutty, and irresistibly buttery—this Brussels sprout salad is anything but basic. Shaved Brussels sprouts tossed in a warm brown butter vinaigrette with pops of citrus, crunch, and cheese create a dish that’s as cozy as it is crisp. Serve it warm or room temp—it’s a showstopper either way.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
1 ½ lbs Brussels sprouts, trimmed and finely shaved
¼ cup sliced almonds or pecans
½ cup shaved Parmesan cheese
2 tablespoons dried cranberries or chopped dates (optional)
Zest of 1 lemon
Salt and pepper, to taste
Brown Butter Dressing:
4 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
Salt and pepper, to taste
Instructions
In a skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty (about 3–4 mins). Remove from heat.
Immediately whisk in Dijon mustard, vinegar, lemon juice, and maple syrup. Season with salt and pepper.
In a large bowl, toss shaved Brussels sprouts with lemon zest and a pinch of salt. Pour warm brown butter dressing over the sprouts and toss to coat.
Fold in nuts, dried fruit (if using), and Parmesan. Let sit 5–10 mins for flavors to meld.
Serve slightly warm or at room temperature. Finish with cracked pepper and a touch more cheese if desired.
Nutrition
- Calories: 220
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g