Oh, Brussels sprouts… I will never get tired of you. Especially in this salad! Brussels sprouts can be prepared so many different ways, I just can’t keep up. This salad is the perfect side to any dish + so simple to throw together.
The sprouts are packed with fiber + vitamins, the almonds add the perfect crunch, + the honey dijon vinaigrette is light but flavorful. This dish is super easy to mix up, takes less than 20 minutes + is sure to satisfy the whole family! I think I’m secretly wishing the temperatures would cool off with this warm salad because I know that it is going to be one of my fall favorites.
.01 Cut off the bottom of the sprouts and discard the first layer of leaves. Then, cut the sprouts in half.
.02 In a large skillet, heat a generous amount of olive oil. Add the sprouts and sauté until soft + crispy.
.03 For the dressing: Mix 1 tbsp of dijon mustard, 2 tbsp olive oil, 1.5 tsp apple cider vinegar, & 1 tsp honey.
.04 In a mixing bowl, toss the warm sprouts with the dressing. Add sliced almonds. Optional: add cranberries, goat cheese, thinly sliced onions.
.05 Serve warm.