4
1 rating

Brussels Sprout and Date Salad

Staff Writer
Brussels Sprout and Date Salad
Julie Platner

Brussels Sprout and Date Salad

Here's a quick and easy side dish for two that can easily be made to accommodate a crowd. Honey, balsamic vinegar, and dates play off the bitterness in the radicchio, and perfectly cooked Brussels sprouts lend a crisp tender crunch to the dish.

See all Brussels sprout recipes.

Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.

Ingredients

  • 12 medium-large Brussels sprouts, halved
  • 1 Teaspoon extra-virgin olive oil
  • 1/4 Teaspoon kosher salt
  • 1/4 Teaspoon cracked black pepper
  • 1/2 Cup chiffonade radicchio
  • 1/3 Cup balsamic vinegar
  • 1 Tablespoon amber honey
  • 5 Medjool dates, pitted and diced
  • 1/2 Cup walnut halves

Directions

Preheat the oven to 450 degrees.

In a pot, bring water to a boil over high heat and blanch for 3 minutes. Drain and toss the Brussels sprouts with olive oil, salt, and pepper in a bowl. Heat an oven-safe pan over high heat until very hot and add the Brussels sprouts, searing for 3 minutes.

Add the radicchio and toss. Put pan into oven for 10 minutes, tossing after 5 minutes. Remove from the oven and place the pan back onto the stove over high heat. Add the balsamic vinegar and reduce to a syrup, about 2 minutes. Remove from the heat, add the honey, dates, and walnuts, and toss.

Nutritional Facts
Servings2
Calories Per Serving353
Total Fat7g11%
Sugar58gN/A
Saturated0.8g4.1%
Protein6g13%
Carbs73g24%
Vitamin A48µg5%
Vitamin B60.4mg22.3%
Vitamin C98mg100%
Vitamin E2mg8%
Vitamin K231µg100%
Calcium109mg11%
Fiber9g36%
Folate (food)92µgN/A
Folate equivalent (total)92µg23%
Iron3mg16%
Magnesium77mg19%
Monounsaturated2gN/A
Niacin (B3)2mg10%
Phosphorus153mg22%
Polyunsaturated4gN/A
Potassium980mg28%
Riboflavin (B2)0.2mg9.2%
Sodium277mg12%
Sugars, added9gN/A
Thiamin (B1)0.2mg14.3%
Zinc1mg7%