A warm Brussels Sprouts Salad is the best way to bring a delicious and healthy Thanksgiving side dish to the table this year!
Two of the major concerns that surround Thanksgiving are time and health (the latter usually kicks in the day after). Luckily, our Brussels Sprouts and Dates Salad is the perfect solution to both concerns and will have you feeling great about what you brought to the table!
When your to-do list keeps growing as the end of the year draws near, carving out a couple hours to make an elaborate Thanksgiving dish is never a welcome addition. The good news is that our quick Thanksgiving recipe takes only 15 minutes to make, but has the refined taste of the most popular salad at a fancy restaurant.
With our simply delicious side, you’ll be ready for Thanksgiving dinner with so much time to spare that you can cross a couple items off your to-do list . . . or fit in a good nap.
Having a mouthwatering yet healthy Thanksgiving may seem challenging, but we can help you make it easy. Because, after enjoying a sumptuous feast, the last thing you want to feel is that holiday weight gain guilt. With our nutritious salad recipe, you can kiss that guilt goodbye!
The powerhouse combo of pitted dates, shredded sprouts, sunflower seeds, and parmesan cheese will bring your friends and family 8 grams of dietary fiber, 9 grams of protein, and plenty of vitamins and minerals that are lacking in many typical Thanksgiving foods.
If you want to have an easier, healthier Thanksgiving this year, follow the quick tips and tricks for our superb salad below!
- Although you can use a knife or mandolin, a food processor is actually the easiest way to get your sprouts ready for Thanksgiving. Just put the slicing disk in the processor and follow the directions on this video to shred Brussel sprouts like a pro:
How to Shred Root Veggies in a Food Processor
In this video we show you just how easy it is to grate veggies in your food processor.
- If you don’t own a food processor yet, definitely consider purchasing one today! It is not only the fastest way to shred Brussels sprouts and other veggies, but it also lets you grind nuts, puree soups, and knead doughs in no time.
- A good skillet is a must for any household and is the best cookware to saute Brussels sprouts. When you get a high quality skillet, you can fry, sear, and brown your way to culinary bliss.
- A handy cheese grater is always a good way to cheese your meals exactly right. With this recipe, you can impress Thanksgiving guests with the delectable flavor of freshly grated parmesan.
For more kitchen and equipment and tool smarts, visit our Essential Kitchen Cookware and Tools
- Maple syrup - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Soy sauce, low-sodium - 1 tsp
- Oil, cooking - 1-1/2 Tbsp
- Cheese, parmesan - 1 oz, grated
- Dates, pitted - 6, sliced (sub dried cranberries)
- Chives - 1 Tbsp, chopped
- Brussels sprouts - 1 lb, shredded
- Oil, olive - 1 Tbsp
- Sunflower seeds - ¼ cup (sub chopped pecans or walnuts)
- Make maple-balsamic vinaigrette – Whisk together maple syrup, vinegar, Dijon mustard, soy sauce, and cooking oil. (Can be done up to 5 days ahead)
- Cheese / Dates / Chives – Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Brussels sprouts – Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)
- Heat a skillet over medium-high heat. To heated skillet add olive oil and then Brussels sprouts with some salt. Saute until Brussels sprouts soften slightly (you want them to hold their shape and still have some crunch), 1 to 2 minutes.
- Transfer Brussels sprouts to a mixing bowl and toss with vinaigrette, dates, chives, cheese, and sunflower seeds.
- Enjoy alongside any Thanksgiving dish (and year-round with an entree like Maple-Balsamic Pork Chops)!
A little note:
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