Brussels Sprout Salad with Dates and Pecorino Cheese

January 26, 2026pub

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It’s incredible how a few simple ingredients can come together into something so crunchy and juicy. Fresh Brussels sprouts from SpinneysFOOD are one of my favourite seasonal vegetables this time of year. They make the easiest salad, perfect for preparing ahead and serving at bigger gatherings. The finely sliced sprouts stay crisp, the lemony vinaigrette brightens everything, and the sweet chewy dates bring it all together. The topping of crispy pine nuts and cumin seeds brings the whole salad to life. Finish with plenty of finely grated pecorino Romano, added right before serving – the more the better.

Made using @spinneysuae ingredients.

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Brussels Sprout Salad with Dates and Pecorino Cheese

BY YASMINE IDRISS

Fresh Brussels sprouts from SpinneysFOOD are one of my favourite seasonal vegetables this time of year. They make the easiest salad, perfect for preparing ahead and serving at bigger gatherings. The finely sliced sprouts stay crisp, the lemony vinaigrette brightens everything, and the sweet chewy dates bring it all together. The topping of crispy pine nuts and cumin seeds brings the whole salad to life. Finish with plenty of finely grated pecorino Romano, added right before serving

Ingredients

300 g Brussels sprouts, cleaned, dried and thinly shaved
150 g Pecorino Romano, finely gratedd
8–10 soft dates (Medjool), pitted and roughly choppe

Dressing

Juice of 1 large lemon
Extra virgin olive oil (double the lemon juice volume)
2 tsp Dijon mustard
1 tsp honey
Salt and pepper

To finish

2 tbsp pine nuts
1 tsp cumin seeds
Extra virgin olive oil

Method

1)
Place all dressing ingredients in a jar and shake well until emulsified.
2)
Heat a little olive oil in a pan, add pine nuts and cumin seeds, and fry gently until lightly golden. Set aside.
3)
Add shaved Brussels sprouts and chopped dates to a large bowl. Pour the dressing on top and toss. You can dress the salad up to 1 hour before serving to soften the sprouts.
4)
Add the grated Pecorino Romano just before serving.
5)
Scatter the toasted pine nuts and cumin on top and serve.

About Yasmine

Hello! My name is Yasmine Idriss Tannir, I am from Beirut, Lebanon. I am originally a Graphic Designer, graduated in 2002 from the American University of Beirut.
Dubai has been our home since 2007.

As a child, cooking and food meant family and friends gathering around a table, laughing and chatting for hours. I think this is what instilled the passion for cooking and baking in me.