• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Brussels Sprouts and Date Salad

By Linda Capeloto Sendowski 1 Comment

Last week, while having lunch at the popular eatery Joan’s On Third, I tried a roasted Brussels sprouts salad that looked very appealing in the prepared salad case.  I realized, although a bit too dressed for my taste, that Brussels sprouts and dates are a great flavor combination.  Here is my version.  It was a great side dish with the previously posted Pomegranate Chicken last Friday night.

Serves 4 to 6

1 1/ 2 pounds fresh Brussels sprouts, washed, dried, and cut in half

4 tablespoons extra virgin olive oil divided

1/ 2 teaspoon sea salt

8 Medjool dates, pitted and cut in 1/3 inch thick circles

1/2 cup roasted hazelnuts

Vinaigrette:

2 tablespoons aged balsamic vinegar

3 tablespoons whole grain mustard

1 tablespoon honey

Heat the oven to 400° F.  Place prepared Brussels sprouts in a medium-large bowl.  Toss them with 2 tablespoon of olive oil and sea salt.  Place Brussels in a large baking dish, single layer deep and place in hot oven.  Roast for about 20 to 30 minutes or until turning golden brown with some crispy leaves.  Remove Brussels sprouts from baking dish, when cool, and place them back in the medium-large bowl.  Add the sliced dates and hazelnuts to the bowl.

In another bowl whisk vinegar and mustard.  Gradually whisk in remaining two tablespoons oil, until dressing is thick and creamy.  Whisk in honey.  Toss Brussels sprouts and dates with dressing.  Serve cold or room temperature.  This salad makes a wonderful side dish with roast chicken and rice, and could be used at Thanksgiving or Rosh Hashanah. It keeps for several days in refrigerated.

Filed Under: Cookbook, Fresh Produce, Holidays, Rosh Hashanah, Salad, Thanksgiving, Vegetarian Recipes Tagged With: Brussels sprouts, hazelnuts, kosher, Medjool dates, Rosh Hashanah recipe, salad, vegetarian

Reader Interactions

Comments

  1. Lorena says

    September 15, 2011 at 11:09 AM

    Deliciosa combinacion!!!!!!!
    Mil gracias….

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Linda Capeloto Sendowski on Passover Individual Rolled Megina
  • Grace Hazan on Passover Individual Rolled Megina
  • Linda Capeloto Sendowski on Kurabiyes
  • Lori Anne Escalera on Kurabiyes
  • Linda Capeloto Sendowski on Rainbow Moroccan Carrot Salad

Challah Baking

Copyright © 2023 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.