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Brussel Sprout Salad with Israeli Dates


  • 1 lb. Brussel sprouts stems removed then quartered
  • 1/2 c. chopped pitted dates
  • 1/2 c. walnuts
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/4 c. finely diced red onion
  • Orange zest of one orange


  • 2 Tbsp. olive oil
  • 1/2 tsp. apple cider vinegar
  • 1/2 tsp. dijon mustard
  • 1 Tbsp. honey
  • salt and pepper to taste
  • dash of cayenne pepper


  1. Toss the quartered Brussel sprouts with the olive oil. Heat a skillet and add the sprouts and stir until lightly toasted/brown. Remove from skillet and put in bowl.
  2. Make the dressing my mixing all ingredients together until well blended.
  3. Put the butter in another skillet and when melted add the walnuts and stir until lightly toasted. Remove from skillet.
  4. Mix the sprouts with dates, onion, orange zest, walnuts and enough dressing to lightly coat. Salt and pepper to taste.