Roasted broccoli and brussels sprouts are hands down my favorite two vegetables and I usually don't go a day without eating them in some way- dipped in hummus, guacamole, in my salads or a stir fry. I tend to like them real crispy, almost burnt and salty... 

However, for this recipe the two vegetables, broccoli and brussels are on the crunchier side and doused with a tangy ginger mustard vinaigrette along with chopped dates to give it slightly sweet taste and chopped walnuts and pistachios for added crunch.  I love walnuts because they are full of fiber, antioxidants, Omega 3s, and supposed to be great for inflammation and helping to improve digestion!

I quickly sautéed the broccoli and shredded brussels sprouts in olive oil to slightly cook them however, this salad can be completely raw! If you are eating the salad raw it takes NO time to throw together; making it a really simple side dish to bring to any BBQ or a quick healthy lunch/dinner idea for meal prep with some added protein. Side note; to save time I buy the brussels sprouts pre-shredded from the store- makes it so much easier and less clean up! 

The dressing; ginger mustard vinaigrette is one of my favorites; it is tangy, light and I use it for many of the salads I make - if you need to balance it out at all- I suggest adding in a touch of honey or maple syrup. 

I prefer to make this salad a day ahead of time or at least let everything marinate in the dressing before eating or serving. It just lets all the flavors come together, but if you are short on time it is totally optional! This salad is meant to be eaten cold, but if you are cooking up the veggies slightly you can simply pour the dressing over once they are cooked and then place everything in the fridge to let it cool a bit faster! I also sprinkled mine with hemp seeds for added protein and omega 3s, then topped it off with a touch of sea salt and pepper.

The salad will last up to a week in the fridge and the dressing (if you have left overs) will last for 1-2 weeks. 

Side dish / Meal Prep
Prep time: 10 minutes
Total time: 15 minutes (this will be different if you decide to slightly cook the veggies)

What you need:
Yields about 3 servings; depending if you are serving as a side dish or part of your main meal

1 medium crown of broccoli
1 32 oz bag of shredded brussels sprouts or about 4 cups
6 pitted & chopped dates
1 cup of chopped nuts (I used walnuts & pistachios)

Dressing:
Yields about 1 cup

1/2 cup olive oil
1 tbsp apple cider vinegar
juice of 1 lemon
2-3 tbsp. mustard (any kind)
1 tbsp of ginger (or more to preference)
Dash of EACH: turmeric and sea salt
Pepper to taste
Optional: 1 tbsp of honey, maple syrup or sweetener of choice

What you need to do:

For the dressing, simply mix all the above ingredients in a bowl. Taste test and adjust to preferences. Set aside. 

*If you wish, you can thin it out by adding in more olive oil or 1 tbsp. of water at a time. 

Broccoli & Brussels Sprout Salad:

1. Chop the pitted dates and the nuts you are using. Add to a large mixing bowl. 

2. Chop the broccoli into florets and shred the brussels sprouts or at least cut them into thirds.

3. Add all the ingredients to a large bowl and mix with the ginger mustard vinaigrette. Combine until well incorporated. Let the salad marinate in the fridge (overnight is best) or for at least 30 minutes. 

*IF you are cooking the veggies, lightly sauté in olive oil over medium heat until tender, but with a little crunch. It will take roughly 10 minutes and they will begin to brown slightly. 

Then add the broccoli and brussels sprouts to the mixing bowl, pour over the dressing and allow to cool.