Brussels Sprouts Salad with Dates, Pistachios & Lemon Yogurt Dressing

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

Crisp shaved Brussels sprouts meet chewy dates, salty Parmesan, crunchy pistachios, and a tangy Greek yogurt lemon dressing in this elevated take on a modern spring salad. Whether you're prepping a side for a dinner party or a refreshing weekday lunch, this vibrant, texture-packed dish hits all the right notes.

🌿 Why This Brussels Sprouts Salad Stands Out

• A Flavor Symphony: Sweet, savory, crunchy, creamy, and tangy—all in one bowl.

• No Cooking Required: Just shave, mix, and toss.

• Meal Prep Hero: Holds up beautifully for several days in the fridge.

• Wholesome & Balanced: Packed with fiber, protein, and healthy fats.

• Perfect Pairing: Serve it alongside roasted chicken, baked salmon, or a light pasta.

🛒 Ingredients at a Glance

For the Creamy Lemon Dressing:

• 1 cup plain Greek yogurt

• ¼ cup fresh lemon juice

• 2 tbsp olive oil

• 2 tsp Dijon mustard

• 2 tsp honey

• 2 cloves garlic, minced

• Kosher salt & black pepper, to taste

For the Salad:

• 1 lb Brussels sprouts, ends trimmed

• ½ cup chopped pistachios

• ½ cup chopped dates

• ⅓ cup freshly grated Parmesan cheese

• 2 green onions, thinly sliced

• 2 tbsp chopped fresh mint

• 2 tbsp chopped fresh parsley

• 1 tbsp lemon juice (for finishing)

• Optional garnish: more Parmesan, pistachios, and herbs

🥗 How to Make Brussels Sprouts Salad with Creamy Lemon Dressing

1. Make the Dressing

In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until smooth.

2. Shave the Brussels Sprouts

Use a food processor fitted with the slicing blade, or a mandoline slicer, or slice thinly with a sharp knife. The goal is a slaw-like texture.

3. Toss the Salad

Add shaved Brussels sprouts, pistachios, chopped dates, Parmesan, green onions, mint, and parsley to the bowl with the dressing. Toss until everything is evenly coated.

4. Finish and Serve

Squeeze the additional lemon juice over the top and garnish with extra herbs, cheese, or pistachios if desired. Serve immediately or chill.

🔁 Storage & Make-Ahead Tips

• Refrigerator: Store in an airtight container for up to 3 days. The salad holds up well, even dressed.

• Make-Ahead Tip: Store dressing separately and toss 30 minutes before serving for the freshest texture.

• Dressing Shelf Life: Keeps for up to 5 days in the fridge.

🔄 Ingredient Swaps & Variations

• Nut-Free Option: Replace pistachios with roasted pumpkin seeds or sunflower seeds.

• No Dates? Try chopped dried figs, golden raisins, dried cranberries, or even diced apples or pears.

• Cheese Alternatives: Shaved manchego or aged gouda work beautifully in place of Parmesan.

• Add Protein: Top with grilled chicken, chickpeas, crispy tofu, or poached salmon for a complete meal.

❓ Frequently Asked Questions

Can I use pre-shredded Brussels sprouts?

Yes, they work great for saving time. Just make sure they're fresh. If dry, give them a rinse and pat dry before tossing.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just confirm that your Dijon mustard and yogurt are certified gluten-free if needed.

Can I make this vegan?

Yes! Swap Greek yogurt for a plant-based alternative and use a vegan Parmesan or omit it altogether.

💡 Nutrition Highlights (Per Serving)

• Calories: 223

• Protein: 10g

• Carbs: 24g

• Fat: 11g

• Fiber: 5g

• Sugar: 14g

• Vitamin C: 71mg (79% DV)

Note: Nutritional info is an estimate based on standard ingredients.

Whether you're hosting a spring brunch, packing weekday lunches, or refreshing your weeknight dinner routine, this salad offers the perfect harmony of texture, flavor, and nutrition in every bite.

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