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Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
Do ahead: Salad can be made 1 day ahead. Cover and chill.