Gone are the days of boring, boiled brussels sprouts (thank goodness). This brussels sprout salad, courtesy of America’s Test Kitchen, is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta Salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of bitterness. We dress the salad in the skillet before transferring it to a serving bowl.

TIME: 50 minutes     


  • 1 tablespoon whole-grain mustard
  • Salt and pepper
  • ¼ cup dried apricots, chopped
  • tablespoons vegetable oil
  • cup shelled pistachios, chopped
  • 1 ½ lb Brussels sprouts, trimmed, halved, and sliced thin
  • 1 ½ oz (1 1/2 cups) watercress, chopped
  • 4 ounces Ricotta Salata, shaved into thin strips using a vegetable peeler
    (if you don’t have Ricotta Salata, Parmesan and Cotija cheese are good substitutes)


  1. Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in a bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
  2. Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to a serving bowl. Add watercress and ricotta salata and toss to combine. Season with salt and pepper to taste, and serve immediately.


Per Serving (Serves 6)
Calories 233; Fat 15 g; Saturated 1 g; Trans 0 g; Monounsaturated 10 g; Polyunsaturated 3 g; Cholesterol 0 mg; Sodium 441 mg; Carbs 21 g; Fiber 7 g; Sugars 7 g; Protein 7 g