Brussels Sprouts Salad with Dates, Parmesan Cheese, Pistachios & Creamy Lemon Dressing
Published on April 14, 2025
Quick Summary
This vibrant Brussels Sprouts Salad is anything but ordinary. Shaved Brussels sprouts are tossed with sweet dates, salty Parmesan, crunchy pistachios, and a creamy lemon dressing for a fresh, flavorful dish that’s perfect for lunch, dinner, or entertaining. It’s one of my favorite salads and I think you will love it too!
Pin this now to find it later
Pin ItTable of Contents
A Salad That Surprises: Bold Flavors, Fresh Crunch, and a Whole Lot of Yum
If you think Brussels sprouts are only destined for roasting or sautéing, it’s time to meet your new favorite salad. This Brussels Sprouts Salad with Dates, Parmesan, Pistachios, and Creamy Lemon Dressing is vibrant, fresh, and full of flavor and texture.
This salad has it all! It’s crunchy, sweet, salty, creamy, and a little tangy. The raw Brussels sprouts are thinly shaved, turning them into a crisp and tender slaw-like base. Add in chewy chopped dates, salty shaved parmesan, nutty pistachios, green onions, fresh herbs and you’ve got a flavor combination that keeps every bite interesting.
But the real star? The creamy lemon dressing that brings everything together. I use plain Greek yogurt as the base so it’s super creamy and packed with protein too! It softens the raw Brussels sprouts just enough to make them tender without losing their crunch. It’s bright, bold, and exactly what this salad needs to go from good to wow.
Serve it as a fresh side dish at dinner parties, holiday gatherings, or spring brunches. It also holds its own as a light lunch or a make-ahead meal prep star. Pair it with chicken thighs, baked salmon, pasta primavera, pork tenderloin, chicken milanese, or any meal!
Brussels Sprouts Salad with Dates, Parmesan Cheese, Pistachios & Creamy Lemon Dressing
Ingredients
For the Creamy Lemon Dressing:
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic, minced
- Kosher salt and pepper, to taste
For the Salad:
- 1 lb brussels sprouts, ends trimmed
- 1/2 cup pistachios, chopped
- 1/2 cup chopped dates
- 1/3 cup freshly grated Parmesan cheese
- 2 green onions, sliced
- 2 tablespoons freshly chopped mint
- 2 tablespoons freshly chopped parsley
- 1 tablespoon lemon juice
- For garnish: extra herbs, pistachios, and Parmesan cheese
Instructions
- First make the dressing. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper.
- Shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
- Add the Brussels sprouts, pistachios, dates, Parmesan cheese, green onions, and herbs to the dressing.
- Toss until well coated. Squeeze the lemon juice over the salad. Garnish with extra herbs, pistachios, and Parmesan cheese, if desired.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Frequently Asked Questions for This Recipe
How do I shave Brussels sprouts? You can use a mandoline, a food processor fitted with a slicing blade, or just a sharp knife—slice them as thinly as possible for the best texture.
Can I use pre-shredded Brussels sprouts? Absolutely. Pre-shredded sprouts are a great time-saver. Just make sure they’re fresh and not too dry—if they are, a quick rinse and dry can perk them up.
What can I use instead of dates? You can sub in dried cranberries, golden raisins, chopped dried figs, or even chopped apples or pears for a touch of sweetness.
Can I make it nut-free? Sure! Swap the pistachios for roasted sunflower seeds or pumpkin seeds for a similar crunch without the nuts.
Can I make this Brussels sprouts salad ahead of time? Yes! Store the salad in an airtight container in the refrigerator for up to 3 days. The Brussels sprouts hold up well, even with the dressing, making this a great make-ahead option. If you’re prepping the salad ahead of time, you can store the dressing separately and toss it with the salad about 30 minutes before serving. This keeps the sprouts crisp and the flavors fresh.
More Salad Recipes
- Shaved Brussels Sprouts Salad
- Simple Kale Salad
- Bacon Brussels Sprouts Salad
- Easy Spinach Salad
- Brussels Sprouts Kale Caesar Salad
Check out all of my SALAD RECIPES!
This sounds delicious. i love brussel sprouts. Can you give the serving size as I need to watch my sodium intake?
The recipe serves 6, but that is an estimate. You can always eat less or more:)