Spicy Roasted Veggie Date Salad

Bite into a flavor-packed dish with this Spicy Roasted Veggie Date Salad made with broccoli, Brussels sprouts, almonds, shrimp, and more!

A delicious lettuce-less salad

I’m a big lover of salads, but sometimes life calls for a lettuce-less salad. You know, the kind of salad that’s loaded with other ingredients, whether it be pasta, veggies, etc.! Today, I’m sharing just that. This spicy roasted veggie date salad is a spin on the delicious Roasted Broccoli and Brussels Salad from Giadzy!

Spicy roasted veggie date salad is a dish filled with yummy ingredients like broccoli, Brussels sprouts, almonds, and spicy shrimp. Then, dates add a sweet touch that help create a delicious salty and sweet taste. This salad works as a side but can also be served as a main. It’s a great contender for the holiday season potlucks that will be popping up on our calendars soon!

Ingredients in spicy roasted veggie date salad

This recipe includes two sets of ingredients: those for the salad, and those for the dressing. Below is everything you’ll need!

Salad

• Broccoli: First up for this spicy roasted veggie date salad is 3 heads of broccoli. They should be chopped small before using in the recipe.
• Brussels sprouts: Then, 20oz of shredded Brussels sprouts add flavor and nutrients like fiber and vitamin C.
• Olive oil: 1/4 cup of extra virgin olive oil will be used to drizzle over the broccoli prior to baking. This will help it crisp up nicely.
• Salt: 1 tsp of salt will be sprinkled over the broccoli as well.
• Medjool dates: Next up for this recipe? 10 medjool dates! These are going to add a touch of sweet flavor to the salad.
• Almonds: 1 c of salted almonds add a nice crunch and pair wonderfully with the shrimp, broccoli, and Brussels sprouts.
• Shrimp: As for the shrimp, this recipe calls for 2 lbs.
• Butter: 1 tbsp of butter will be used to cook the shrimp.
• Calabrian chili paste: 1 tsp of Calabrian chili paste will be added to the shrimp to add the spice to the dish.
• Salt: Then, add 1/4 tsp of salt.
• Topping: Finish off the salad by topping it with freshly grated pecorino romano.

Dressing

• Salt: The dressing begins with 1 tsp of salt. This is a must to create the delicious flavor!
• Olive oil: Then, use 1/2 cup of olive oil.
• Calabrian chili paste: Next, add more flavor and spice with 2 tsp of Calabrian chili paste.
• Lemon zest: Add a slight zing with 1 tsp of lemon zest.
• Lemon juice: Follow the lemon zest with lemon juice! Use the juice of 1 lemon.
• Honey: Last but not least, the dressing is made complete with 2 tbsp of honey.

Tools used to make this easy spicy veggie salad

To make this dish, you will need around eight kitchen tools in addition to a variety of measuring cups. Everything is listed below for an easy preparation process!

• Cutting board
• Cutting knife
• Baking sheet
• Parchment paper
• Spatula
• Pan
• Bowl or glass measuring cup
• Whisk
• Large bowl

To measure ingredients, you will need 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup and 1 cup sized measuring cups.

How to make this spicy roasted veggie date salad

Ready to dive in? This roasted vegetable salad is easy to make and comes together in around 45 minutes of prep time and cook time.

To begin, heat the oven to 425°F. Chop the broccoli into very small pieces and place it on a parchment lined baking sheet. Add the shredded Brussels sprouts to sheet. Drizzle with olive oil and salt, and then toss and bake for 20 minutes. Toss halfway through.

While the broccoli and Brussels sprouts bake, chop the pitted medjool dates and salted almonds into small pieces. Set aside.

Peel and remove the tails from the raw shrimp, and then heat a pan over medium-high heat. Add the butter and Calabrian chili paste, followed by the shrimp and a pinch of salt. Cook for two minutes per side and turn off the heat. Set aside.

Next, make the dressing by whisking together the olive oil, Calabrian chili paste, lemon zest, lemon juice, honey, and salt. Set aside.

Assemble the salad by putting the roasted veggies in bowls, and then adding the cooked shrimp, dates, and almonds.

Grate fresh pecorino Romano on top and drizzle the dressing evenly over the salads. Enjoy!

What can I add to this dish?

This salad is suitable for adding a variety of vegetables and toppings. Ideas included carrots, red onion, tofu (if substituting the shrimp), sweet potatoes, cherry tomatoes, feta cheese, cilantro, and even fresh parsley.

How many calories are in an average head of broccoli?

1 head of broccoli typically contains around 100 calories.

Is it necessary to boil broccoli before cooking?

Not at all! Broccoli can go from raw to cooked, but if you want to boil it for a moment before cooking, you will achieve a slightly crispier result.

How do you cut broccoli for roasting?

Start by cutting the florets off of the stem, and then cut it into smaller bite-sized pieces. Aim to create similar-sized pieces so that all pieces cook similarly.

How should this salad be stored?

Wondering about storage? Leftover spicy roasted veggie date salad can be stored in the refrigerator. Place it in an airtight container in the fridge and enjoy with 2-3 days.

If you liked this recipe, you’ll want to try these!

Looking for some more salad recipes? The great thing about all of these dishes is that they work as a side or a main course!

• Grilled BBQ Shrimp Salad
• Pear and Blue Cheese Walnut Salad
• Greek Cucumber Tomato Feta Salad
• Mediterranean Chickpea Salad

Recipe by Erin Morrissey and Photos by The Mindful Hapa