Brussels Sprouts Salad with Dates, Parmesan Cheese, Pistachios & Creamy Lemon Dressing

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Brussels Sprouts Salad with Dates, Parmesan Cheese, Pistachios & Creamy Lemon Dressing

Recipe from Two Peas and Their Pod

This crunchy, sweet, and savory Brussels Sprouts Salad is tossed with chopped dates, Parmesan cheese, pistachios, and a zesty creamy lemon dressing. Fresh and so delicious!

Prep Time20

Total Time20

Course: Salad

Cuisine: American

Keyword: brussels sprouts, dates, lemon, parmesan cheese, pistachio

Servings:

Calories: 223kcal

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

Storing: Store leftover salad in an airtight container in the fridge for up to 3 days. If you're prepping the salad ahead of time, store the dressing separately and toss it with the salad about 30 minutes before serving. The dressing will keep in the fridge for up to 5 days.

Nutrition