Parmesan Brussels Sprouts Salad

Shaved Brussels sprouts salads are some of my favorite. They are so packed full of fiber and nutrients, they will keep you full for hours. This Parmesan Brussels sprouts salad is one of my favorites to date. Sweetness from the dates and grapes and saltiness from the freshly grated Parmesan and lemon caper dressing. These flavors make this salad so good, you will be making it all of 2024. I know I will be.

Why you’ll love this Brussels sprouts with dates salad

  • This salad has so many surprising flavors, and I’m totally here for it. I love using dates in many of my recipes, but this is the first salad I’ve put them on, and it won’t be the last!
  • Capers and Parmesan…who would have thought?! The brininess of the capers is just the bite this salad needed.
  • This salad can be paired with a variety of different proteins. I ate this with a tuna steak and it was fantastic! Chicken of just about any kind would go well on this salad as well.

Here’s what you’ll need to make it

  • Mandoline or food processor with slicing blade – I have a mandoline and I love it. I’m sure a food processor would be the easiest, but I can’t find my slicing blade!
  • Large Bowl – Use a bowl large enough to fit the whole salad for serving.
  • Knife – For chopping all the salad goodness.
  • Small Bowl – To make your dressing. It just has to be large enough for all dressing ingredients with room to whisk.
  • Measuring Cups and Spoons
  • Cutting board

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Ingredients & substitutions

Salad

  • Brussels sprouts – Finely shredded. You can either shred your own or buy them pre-shredded.
  • Red grapes – I used red grapes to add some color. But any grape will do!
  • Chopped and pitted dates – Pit and chop your dates into small enough, bite-sized pieces.
  • Parmesan cheese grated – You can also buy this pre-shredded but I think Parmesan is so much better when you buy the block and shred it on your own.
  • Yellow Onion – Thinly sliced. If you wanted a little more color you can also use a red onion.
  • Salted and shelled pistachios – I love the extra salty bite.

Dressing

  • Olive oil – For salad dressings, use a high quality olive oil. I get mine from Grove and Vine.
  • Lemon juice – Juice from one lemon. This is the acid for your dressing.
  • Chopped capers – The brininess of the capers add such a surprising flavor profile to this salad. It’s so amazing!
  • Garlic – Minced, fresh garlic is best, but you can use garlic powder in a pinch.
  • Honey – It adds just a touch of sweetness to the dressing.
  • Dijon – Essential to a good dressing, in my humble opinion.
  • Parmesan cheese
  • pinch of salt
  • pinch of pepper

How to make this salad of Brussels sprouts with capers

Step 1. Shave Brussels sprouts thinly. You can buy them pre-shaved, or you can use a mandolin (this is what I did), or with the proper blade in your food processor.

Step 2. To a bowl, add your shaved Brussels sprouts, halved grapes, chopped dates, grated Parmesan, yellow onion and pistachios. Set aside.

Step 3. To a small bowl, add your olive oil, lemon juice, chopped capers, minced garlic, honey, Dijon, Parmesan, salt and pepper, and whisk together until smooth.

Step 4. Pour dressing over your Brussels sprouts mixture and toss together well.

Step 5. Serve with your favorite protein or as a side salad.

Brussels Sprouts Fun Facts

What is special about Brussels sprouts?

Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health ( 2 ). They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function ( 3 ).

What is an interesting fact about brussels sprouts?

The precursors to modern Brussels sprouts were grown in Ancient Rome, but the sprouts we’re familiar with were first cultivated back in the 13th century, in what is now Belgium. It is thought that the vegetable is named after the Belgian capital, where they became a popular crop in the 16th century.

Who eats the most Brussels sprouts?

Love them or loathe them, the British eat more sprouts than any other European country. From the family Brassicaceae, the same family as cabbage, they are widely grown in Europe and North America.

More Brussels sprouts salad recipes:

More Brussels sprouts recipes:

Parmesan Brussels Sprouts Salad

Brussels sprouts salad with delicious lemon Parmesan caper dressing.
5 from 1 vote
Prep Time 15 minutes
5 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American
Servings 6 Servings
Calories 200 kcal

Equipment

  • 1 mandolin or food processor with slicing blade
  • 1 Large Bowl
  • 1 Knife
  • 1 Small Bowl
  • Measuring Cups and Spoons
  • 1 Cutting board

Ingredients
  

Dressing

  • 4 tbsp olive oil
  • Juice from one lemon
  • 2 tbsp chopped capers
  • 2 cloves garlic minced
  • 1.5 tbsp honey
  • 1 Tbsp dijon
  • 1/4 cup Parmesan cheese grated
  • pinch of salt
  • pinch of pepper

Salad

  • 1 lb Brussels sprouts finely shredded
  • 3/4 cup red grapes cut in half
  • 1/2 cup chopped and pitted dates
  • 3/4 cup Parmesan cheese grated
  • 1/4 cup thinly sliced yellow onion
  • 3/4 cup salted and shelled pistachios

Instructions
 

  • Shave Brussels sprouts thinly. You can buy them pre-shaved, or you can use a mandolin (this is what I did), or with the proper blade in your food processor.
  • To a bowl, add your shaved Brussels sprouts, halved grapes, chopped dates, grated Parmesan, yellow onion and pistachios. Set aside.
  • To a small bowl, add your olive oil, lemon juice, chopped capers, minced garlic, honey, Dijon, Parmesan, salt and pepper, and whisk together until smooth.
  • Pour dressing over your Brussels sprouts mixture and toss together well.
  • Serve with your favorite protein or as a side salad.
Keyword brussels sprouts salad, roasted brussels sprouts

One Comment

  1. 5 stars
    I love the earthy taste of Brussel sprouts and this is a great new way to enjoy them. The cheesy, briney, slightly sweet dressing is perfect with the satisfying chew of the dates and the crunch of the pistachios. Actually, any favorite nut would work well with this recipe. Don’t forget to add that last snow of parmesan to the salad. This is another winning recipe, Erin! Keep them coming!!

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