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Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing

Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing

This is my February kind of salad: roasted Brussels sprouts still warm from the oven, aggressively tossed so they drink up a punchy, spicy-sour dressing and go glossy at the edges. I fold in a loud amount of herbs, sticky dates, and a crunchy pita “granola” that turns it into a main-side—something you can eat straight from the bowl while the rest of dinner catches up.

Yael Mizrahi
Yael Mizrahi
Prep: 20 minutes
Cook: 32 minutes
4
medium
side dishsaladdinner
winter saladbrussels sproutsharissaherb-heavy+1

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Ingredients

  • 700 g Brussels sprouts, trimmed and halved (or quartered if large)
  • 4 tbsp Extra-virgin olive oil(divided)
  • 1 1/2 tsp Kosher salt(plus more to taste)
  • 1/2 tsp Black pepper
  • 1 tsp Ground cumin
  • 1 tsp Aleppo pepper (or mild chili flakes)(plus more to taste)
  • 1 1/2 tbsp Harissa paste(adjust to heat level)
  • 1 tbsp Honey(or date syrup for deeper sweetness)
  • 2 Pita bread(large rounds, torn into 2–3 cm shards)
  • 2 tbsp Sesame seeds(white or mixed)
  • 1 tsp Nigella seeds (optional)(that toasty oniony bite)
  • 6 Medjool dates, pitted and chopped(about 120 g)
  • 3 Scallions, thinly sliced
  • 1 cup Fresh mint leaves(loosely packed, torn)
  • 1 cup Fresh parsley leaves and tender stems(loosely packed)
  • 1/2 cup Fresh dill(loosely packed)
  • 1 Lemon (zest + juice)
  • 3 tbsp Quick-pickle brine (from pickled onions or pickled cucumbers)(or use 2 tbsp vinegar + 1 tbsp water + pinch sugar)
  • 1 tsp Dijon mustard
  • 2 tsp Sumac(plus more to finish)
  • 1 clove Garlic, finely grated
  • 1/2 cup Toasted walnuts, roughly chopped(or pistachios)
  • 80 g Crumbled feta (optional)(for a salty creamy hit)

Instructions

  1. 1

    Heat the oven to 220°C / 425°F. Put a large sheet pan in the oven while it heats—hot pan = better blistering on the sprouts.

    10 min

    Tip: This is my little London flat trick: preheating the tray gives you that restaurant edge-char without deep-frying anything.

  2. 2

    Roast the Brussels sprouts: toss 700 g Brussels sprouts, trimmed and halved (or quartered if large) with 2 tbsp Extra-virgin olive oil, 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Ground cumin, and 1 tsp Aleppo pepper (or mild chili flakes). Carefully spread onto the hot sheet pan, cut-sides down where you can. Roast until deeply browned and tender-crisp, 18–22 minutes, tossing once halfway.

    22 min

    Tip: Don’t be shy with color. Pale sprouts taste like virtue. Dark edges taste like dinner.

  3. 3

    Make the pita “granola”: on a second sheet pan, toss 2 Pita bread with 1 tbsp Extra-virgin olive oil, 2 tbsp Sesame seeds, and 1 tsp Nigella seeds (optional). Bake for 8–10 minutes, tossing once, until golden and very crisp.

    10 min

    Tip: Let it cool on the pan—it crisps as it sits. This is your crunch insurance policy.

  4. 4

    Whisk the warm dressing in a large serving bowl (this matters): 1 1/2 tbsp Harissa paste, 1 tbsp Honey, remaining 1 tbsp Extra-virgin olive oil, 1 Lemon (zest + juice), 3 tbsp Quick-pickle brine (from pickled onions or pickled cucumbers), 1 tsp Dijon mustard, 2 tsp Sumac, and 1 clove Garlic, finely grated. If your kitchen is cold, warm the bowl for 30 seconds with hot water, then dry it and whisk—your dressing will emulsify beautifully.

    5 min

    Tip: Pickle brine is my secret sour note: sharper than lemon, less aggressive than straight vinegar, and it screams “mezze table.”

  5. 5

    Aggressive toss: add the hot roasted sprouts straight into the bowl with the dressing. Toss hard for 20–30 seconds so some sprouts lightly smash and the leaves get coated and glossy.

    2 min

    Tip: This is the technique focus: warm dressing + hot veg + force = a salad that tastes cooked, not just dressed.

  6. 6

    Fold in 3 Scallions, thinly sliced, 6 Medjool dates, pitted and chopped, 1/2 cup Toasted walnuts, roughly chopped, and 1 cup Fresh mint leaves, 1 cup Fresh parsley leaves and tender stems, 1/2 cup Fresh dill. Toss again. Taste and correct: more lemon for brightness, more sumac for tang, more Aleppo for warmth, salt to make it sing.

    3 min

    Tip: Add herbs at the end so they stay green and perfumed, not bruised into sadness.

  7. 7

    Finish and serve: top with 80 g Crumbled feta (optional), a final dusting of 2 tsp Sumac, and the pita “granola” right before serving for maximum crunch.

    2 min

    Tip: If you’re serving later, keep the pita separate and sprinkle at the last second—texture is the whole story here.

Chef's Notes

This salad is basically my Tel Aviv mezze instincts wearing a London winter coat. It’s spicy-sour and herby like the salads I grew up eating next to grilled things, but it has the roasted depth I learned to chase in tiny ovens. Substitutions: swap dates for dried apricots; walnuts for almonds; feta for a spoon of thick yogurt on the side. If you want it to lean more “main-side,” add a can of rinsed chickpeas—toss them in with the hot sprouts so they drink the dressing too.

Frequently Asked Questions

How long does Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing take to make?

Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing takes about 52 minutes total. That includes 20 minutes of prep and 32 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing?

The main ingredients are: Brussels sprouts, trimmed and halved (or quartered if large), Extra-virgin olive oil, Kosher salt, Black pepper, Ground cumin, Aleppo pepper (or mild chili flakes), Harissa paste, Honey, Pita bread, Sesame seeds, Nigella seeds (optional), Medjool dates, pitted and chopped, Scallions, thinly sliced, Fresh mint leaves, Fresh parsley leaves and tender stems, Fresh dill, Lemon (zest + juice), Quick-pickle brine (from pickled onions or pickled cucumbers), Dijon mustard, Sumac, Garlic, finely grated, Toasted walnuts, roughly chopped, Crumbled feta (optional).

What type of meal is Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing?

Hot-Honey Harissa Brussels Sprouts Salad with Crunchy Pita “Granola,” Dates, and a Warm Sumac-Pickle Dressing is categorized as: side dish, salad, dinner.