I often have to remind myself that some fruits and vegetables reach their peak in the winter months because it just doesn’t seem plausible. Sun-loving citrus fruits are cold weather superstars but surprisingly, so are Brussels sprouts.
To be honest, I don’t love Brussels sprouts when they’re cooked, probably because my experience with them growing up came from a can. My kids adore them but that’s because they know Brussels sprouts as being caramelized until almost charred and sprinkled with crispy bacon.
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They also adore them in this salad which has the whole crunchy, salty-sweet thing going on too.
There are lots more reasons to love it.
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Why I can’t stop eating parmesan Brussels sprouts salad
- It’s a great starter salad. Add some shredded chicken and you have the perfect lunch or light main course salad.
- Meal prep superstar. Make a big batch of this shredded Brussels sprouts salad (sans the dressing) and you have lunches for the week. Change it up by adding to a wrap, tossing in a bowl with some farro, even use a different dressing.
- The dressing is drink-worthy. There isn’t much more that needs said here.
- Sort of a spoon salad. Have you heard of spoon salads? They’re salads that are better eaten with a smaller spoon, like a dessert spoon, so that every last little bite can be scooped up. This fennel Brussels sprouts salad is one too!
If you need a main course idea to pair with this super simple winter salad, try my ginger ale glazed ham. So good for a holiday buffet!
Ingredients
Another short list of ingredients which I personally love because that means less of a chance of forgetting things when I’m running into the store.
The salad
The tangy dressing
Can’t find pitted dates?
Use figs instead. One of my favorite is the dried Mission fig.
-Josie + Nina
Instructions for Brussels sprouts and date salad
- Use the slicing attachment for your food processor to thinly slice the Brussels sprouts. My processor comes with two options and I have found the thicker one creates the perfect “shred”.
- Or – use a sharp knife to slice the Brussels sprouts from root to stem, as shown
- Chop the dates and add to the Brussels sprouts in a large bowl.
- Whisk up the dressing and toss with the sprouts and dates before mixing with the almonds and parmesan.
Pro tip
Slice Brussels sprouts from root to stem, perpendicular to their already vertically sliced leaves.
Tips for Brussels sprouts salad
Add half of the dressing to start, especially if making ahead of time. Add more before serving.
Don’t add the nuts until right before serving the first time.
Amp up the salad with crispy diced bacon for another salty component.
Make ahead.
- Shred the sprouts in advance and place in a resealable bag.
- Toss the dressing and place in a small container. Store at room temp for up to 2 days and shake up before tossing with the dates. Sprinkle in as many almonds and cheese as needed for the number of servings you are making at a time.
When dressed, store in an airtight container for up to 3 days.
Undressed, the sprouts will keep up to 5 days shredded.
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Crispy Shredded Brussels Sprouts Salad with Dates
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Equipment
- food processor optional
Ingredients
- 2 lbs Brussels sprouts, washed and trimmed
- 1 cup dried dates, pitted and chopped
- ½ cup sliced almonds
- ½ cup grated fresh parmesan cheese
For the dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 T Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Use a food processor fitted with a slicing disk to shred the Brussels sprouts. You can also shred them by hand with a mandoline or a sharp knife.2 lbs Brussels sprouts
- Add the Brussels sprouts to a large bowl.
- Chop the dates with a sharp knife into bite sized pieces. They will be a little tacky. Add to the bowl of sprouts.1 cup dried dates
- Mix the oil and vinegar together in a measuring cup. Whisk in the Dijon and seasonings. Taste and adjust to your taste.⅓ cup olive oil, ¼ cup apple cider vinegar, 1 T Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Toss the salad with half of the dressing. Just before serving, toss in the almonds and Parmesan cheese, leaving a bit for garnish on the top.½ cup sliced almonds, ½ cup grated fresh parmesan cheese
Excellent for the early year, as we are tired of so much solid food, this is my favourite for the new year.♥️
Thank you so much, Felix! I agree it’s such a good winter salad 😊