A Salad That Surprises: Daring Flavors, Recent Crunch, and a Entire Lot of Yum

Should you assume Brussels sprouts are solely destined for roasting or sautéing, it’s time to fulfill your new favourite salad. This Brussels Sprouts Salad with Dates, Parmesan, Pistachios, and Creamy Lemon Dressing is vibrant, recent, and filled with taste and texture.

This salad has all of it! It’s crunchy, candy, salty, creamy, and somewhat tangy. The uncooked Brussels sprouts are thinly shaved, turning them right into a crisp and tender slaw-like base. Add in chewy chopped dates, salty shaved parmesan, nutty pistachios, inexperienced onions, recent herbs and also you’ve obtained a taste mixture that retains each chunk fascinating.

However the true star? The creamy lemon dressing that brings every thing collectively. I exploit plain Greek yogurt as the bottom so it’s tremendous creamy and filled with protein too! It softens the uncooked Brussels sprouts simply sufficient to make them tender with out dropping their crunch. It’s shiny, daring, and precisely what this salad must go from good to wow.

Serve it as a recent facet dish at dinner events, vacation gatherings, or spring brunches. It additionally holds its personal as a light-weight lunch or a make-ahead meal prep star. Pair it with rooster thighs, baked salmon, pasta primavera, pork tenderloin, rooster milanese, or any meal!

Salads

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

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

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 style

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 inexperienced onions, sliced
• 2 tablespoons freshly chopped mint
• 2 tablespoons freshly chopped parsley
• 1 tablespoon lemon juice
• For garnish: additional herbs, pistachios, and Parmesan cheese

• First make the dressing. In a big bowl, whisk collectively the Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt and pepper.

• Shave the Brussels sprouts. Use a meals processor with the slicing attachment and pulse till the Brussels sprouts are thinly sliced. You may as well use a mandoline or sharp knife for those who don’t have a meals processor.

• Add the Brussels sprouts, pistachios, dates, Parmesan cheese, inexperienced onions, and herbs to the dressing.

• Toss till properly coated. Squeeze the lemon juice over the salad. Garnish with additional herbs, pistachios, and Parmesan cheese, if desired.

Storing: Retailer leftover salad in an hermetic container within the fridge for as much as 3 days. Should you’re prepping the salad forward of time, retailer the dressing individually and toss it with the salad about half-hour earlier than serving. The dressing will maintain within the fridge for as much as 5 days. 

Energy: 223kcal, Carbohydrates: 24g, Protein: 10g, Fats: 11g, Saturated Fats: 2g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Ldl cholesterol: 7mg, Sodium: 148mg, Potassium: 573mg, Fiber: 5g, Sugar: 14g, Vitamin A: 722IU, Vitamin C: 71mg, Calcium: 143mg, Iron: 2mg

Key phrases brussels sprouts, dates, lemon, parmesan cheese, pistachio

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