Brussels Sprout Salad With Pepitas And Dates

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   1. In a skillet, toast the pumpkin seeds over moderate heat, stirring, until golden, 5 minutes, and then toss with olive oil. Transfer to a plate; season with salt.

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   2. Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanche half of the brussels sprouts until bright green and crisp-tender, about 3-4 minutes. Using a slotted spoon, transfer the brussels sprouts to the ice water bath to cool. Repeat with the remaining brussels sprouts. Drain well and pat dry, place in a baking dish.

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   3. In a large bowl, whisk the olive oil with the lemon juice, vinegar, shallots and mustard. Add to the brussels sprouts, season with salt and pepper and toss to coat.

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   4. Bake at 400 for about 25-30 min, stirring once in between.

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   5. Stir in the pumpkin seeds and dates and serve.

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