Middle Eastern Brussels Sprout Salad with Yogurt
A vibrant, protein-packed salad that transforms humble brussels sprouts into something unexpectedly craveable. Bright green sprouts are blanched until just tender, then tossed with a tangy, herb-forward yogurt dressing infused with lemon, garlic, and mustard. Pine nuts add crunch and richness, while baharat—a warm, earthy spice blend—brings authentic Middle Eastern character. The yogurt base keeps the dish light yet satisfying, making it ideal for meal prep or as a side for grilled meats and fish. What sets this version apart is the balance of crisp vegetable texture against creamy dressing, plus the aromatic spice layer that enhances standard salad conventions. Perfect for weeknight dinners or entertaining, it works equally well warm or at room temperature.
Ingredients
- 11 oz brussels sprouts, halved
- extra-virgin olive oil, to drizzle
- ½ cups full-fat Greek yogurt
- lemon zest and juice, from 1/2 lemon
- 1 small clove garlic, crushed
- ½ tsp Dijon mustard
- fresh dill, chopped, plus extra sprigs to garnish
- 2 tbsp pine nuts, toasted lightly in a frying pan with a little oil
- baharat, to sprinklesumac0.5 tspspices
tart, lemony instead of warm
Instructions
- 1
Bring water to boil in a medium saucepan and add halved sprouts.
- 2
Cook until vibrant green and still crunchy.
- 3
Drain, rinse under cold water, then pat dry with kitchen paper.
- 4
Transfer to a serving dish and season lightly with salt and pepper.
- 5
Toss with a good drizzle of olive oil.
- 6
In a mixing bowl, stir together yogurt, lemon zest and juice, garlic, mustard, and chopped dill.
- 7
Season the dressing to taste.
- 8
Toss dressing through the sprouts.
- 9
Sprinkle with toasted pine nuts, baharat, and extra dill sprigs before serving.
Tips
Blanch sprouts only 4-5 minutes to preserve their vibrant color and crisp bite; overcooking dulls both texture and appearance. Cold water stops cooking immediately.
Toast pine nuts in a dry or lightly oiled pan over medium heat for 2-3 minutes, stirring often to prevent burning. This deepens their flavor significantly.
Make the yogurt dressing up to 4 hours ahead; store covered in the fridge so herbs stay fresh and flavors meld before serving.
Good to Know
Covered in fridge up to 2 days. Best eaten within 24 hours before sprouts soften and yogurt thins. Dressing and toppings separate slightly over time.
Blanch and chill sprouts up to 8 hours ahead. Prepare yogurt dressing up to 4 hours ahead. Toast nuts and toast baharat on the day of serving. Assemble just before eating.
Serve at room temperature or lightly chilled as a side to grilled lamb, chicken, or fish. Works alongside grain bowls, flatbread, or mezze platters.
Common Mistakes
Cook sprouts longer than 5 minutes to avoid mushy texture and lost vibrant color; they need bite.
Skip drying sprouts thoroughly to avoid watering down the dressing and diluting flavors.
Add dressing too far ahead to avoid sprouts becoming waterlogged and limp by serving time.
Substitutions
Dairy-Free Swaps
General Alternatives
tart, lemony instead of warm
FAQ
Can I make this salad ahead for meal prep?
Yes. Blanch and chill sprouts separately, make the yogurt dressing, and toast pine nuts in advance. Store each component covered in the fridge up to 24 hours. Assemble within 2 hours of eating for best texture; if you must assemble earlier, keep dressing and vegetables separate.
What if I don't have baharat on hand?
Substitute with 0.5 teaspoon sumac for tartness, or a pinch each of cinnamon, coriander, and paprika. Dukkah also works. The salad remains delicious without it, though less distinctly Middle Eastern in character.
Can I serve this warm instead of chilled?
Yes. Toss warm blanched sprouts with olive oil immediately after draining, then add yogurt dressing while they're still slightly warm to create a creamier texture. Sprinkle toppings just before serving. Eat while warm for best flavor integration.