Shaved Brussel Sprouts Salad with Caramelized Dates & Walnuts


This Shaved Brussel Sprouts Salad with Caramelized Dates & Walnuts is an easy winter salad recipe perfect for holiday parties or weeknight dinners with the family!

But it's also the 2nd appetizer in my Citrus-Inspired Winter Dinner Party Menu, which you can find out more about below.

I didn't have enough time to film how I made my Carrot Souffle with a Crunchy Cornflake Topping, but I have it written out below!

Carrot Souffle with Cornflake Topping Recipe ⬇️

Ingredients you'll need:

  • 1/2 cup Cornflakes, crushed
  • 1/4 cup Pecans or Walnuts, chopped
  • 3 tbsp. Brown Sugar
  • 1 tbsp. Butter, melted
  • 3 lbs. Peeled Carrots
  • 3/4 cup Granulated Cane Sugar
  • 1 tbsp. Baking Powder
  • 1 tbsp. Vanilla Extract
  • 1/4 cup Flour
  • 5 large Eggs
  • 1 stick Unsalted Butter
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Fine Sea Salt


  1. Preheat oven to 350F. You'll be using a 9x13" baking pan.
  2. For the topping, combine the crushed cornflakes, chopped pecans, brown sugar, and butter. Mix well and set aside.
  3. Boil the carrots until fork tender and super soft. Drain well and let steam dry for 5-10 minutes.
  4. Place in a food processor and blend until smooth. Add the remaining ingredients and pulse until well combined.
  5. Transfer the carrot mixture to the baking pan. Bake for 40 minutes, until set on top.
  6. Add the cornflake topping then bake an additional 10-15 minutes, until golden.
  7. Optional) Dust with powdered sugar to enjoy warm!

Citrus-Inspired Winter Dinner Party Menu:

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Shaved Brussel Sprouts Salad with Caramelized Dates & Walnuts

The perfect winter salad that's ready in less than 20 minutes!



Servings: 4-6 (as a side)

  • 1 lb. Brussel Sprouts, trimmed, about 5 cups shaved
  • (Optional) 4 strips of Bacon
  • 1/2 cup Medjool Dates, chopped and pitted
  • 1/3 cup Walnuts, roughly chopped
  • 1 cup Grated Parmesan + more for topping
  • 2 tbsp. Olive Oil
  • 2 tbsp. Apple Cider Vinegar
  • 4 tbsp. Maple Syrup
  • 1 tsp. Dijon
  • (Optional) Juice of 1/2 Lemon


  1. Place the trimmed Brussel sprouts into a food processor. Pulse until shaved. Set aside.
  2. If using bacon, add it to a large skillet over medium high heat. Cook until fat is rendered, browned and crispy. Remove the bacon and chop into bite-sized pieces.
  3. If there's more than a tablespoon of bacon fat in the skillet, remove the excess with a paper towel. Add the chopped dates, 2 tbsp maple syrup, and a pinch of salt. Cook until juice then transfer to a baking pan lined with parchment paper.
  4. Broil the dates for 1-2 minutes, until maple syrup is bubbly and crunchy. Let cool completely.
  5. Add the shaved Brussel sprouts into the same skillet to soak up all those flavors. Cook fror 2-3 minutes. Then immediately remove from the skillet to a serving plate.
  6. Season with salt and black pepper to taste. Toss with the caramelized dates, bacon, parmesan, and walnuts.
  7. In a small bowl, whisk the olive oil, apple cider vinegar, remaining maple syrup, and dijon until smooth. Drizzle over the salad.
  8. Garnish with freshly grated parmesan on top to enjoy warm!

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