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brussels salad- cooked

Sauteed Brussels Sprouts Salad with Creamy Mustard Sauce

  • Author: Lindsay Cotter
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


Sauteed Brussels Sprouts Salad with Creamy Mustard Sauce (Vegan, Paleo)



For the Cashew Cream Mustard Sauce:

  • 2/3 cup to 3/4 cup of the my Plain Cashew Cream Sauce* (no add-ins) plus Add in ingredients below note *you will need 1 1/4 raw cashews and 1/4 cup vegetable broth in place of coconut milk for thinner sauce option

Additional Ingredients:

  • 1/4 cup spicy or honey mustard (gluten free)
  • 2 garlic cloves, minced.
  • 1 tsp mustard powder
  • 1 tsp olive or avocado oil
  • 1/4 tsp onion powder
  • sea salt/pepper to taste

See notes for QUICK version if you don’t want to use the cashew cream.

For the sautéed brussel sprouts

  • 45 cups Brussels Sprouts (chopped in half)
  • 1 shallot (sliced) or 1/3 c red onion sliced
  • 1 tbsp olive oil
  • 2 tsp balsamic Vinegar
  • sea salt and pepper to taste
  • Red pepper flakes (optional)
  • Optional cranberries and fresh herbs to garnish


For the Creamy Mustard Cashew Cream Sauce

  1. You will need to soak your cashews for at least 2 hrs or up to 24hrs in the purified water. Once you soaked your cashew, make the plain cashew cream sauce, with the following blended in: Garlic, mustard powder, olive oil, onion powder, salt/pepper, and 1/4 cup broth to thin it out. (If you don’t have time to soak cashews, there is also a quick 10 minute version of this sauce in the notes.)
  2. Blend until creamy. Feel free to thin it out with more water or broth to get the consistency you like.
  3. Pour sauce into a bowl and set aside.


To make the sauteed brussel sprouts salad

  1. Next, wash and cut your brussel sprouts and onion. Remove stems from Brussels Sprouts.
  2. Add 1 tbsp olive to a skillet or fry pan. Heat on medium heat then add in your Brussels Sprouts and onion. Sauté on medium to medium high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges. Add in your balsamic vinegar during the last few minutes of sautéing to brown edges.
  3. Next add add in about 2/3 c to 3/4 cup of your creamy mustard sauce. (Save the extra sauce for another dish or freeze for later).
  4. Mix all together, then add 1/4 tsp pepper and sea salt. Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
  5. Remove from heat. Plate or serve in a bowl. Garnish with red pepper flakes and/or cranberries and fresh herbs.
  6. Serve or store in fridge covered for later. Great hot or cold!


  • If you are not up for making the cashew cream sauce or are short on time, you can use plain hummus, avocado, or a creamy plain yogurt dressing (although not paleo or vegan) and blend with the mustard and garlic and spices! Easy!

  • Prep Time: 60 minutes
  • Cook Time: 15 min
  • Category: side
  • Method: stove
  • Cuisine: American


  • Serving Size:
  • Calories: 218
  • Sugar: 5.9 g
  • Sodium: 256.6 mg
  • Fat: 14.4 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 18.8 g
  • Fiber: 5.4 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg

Keywords: brussel sprouts, sautee, salad, brussels sprouts, vegan side dish, paleo, dairy free, healthy