• Tracey

Brussels Sprouts Salad

Updated: Nov 19, 2020

They go together like bacon and Brussels sprouts. Is that a saying? I think it should be. I discovered a salad similar to this a couple of years ago and lost the recipe. So, I’ve tried to recreate it from several times and wound up with this as the winner. It’s a crowd pleaser and the kids are pretty excited when they hear this is on the menu. It is a crunchy sweet salad with a tangy dressing!


Bacon and Brussels Sprouts Salad

Brussels Sprouts Salad

Makes about 5 Cups


Ingredients:

  • 6 ounces bacon* cooked and diced into small pieces

  • 1 pound Brussels sprouts

  • ½ cup dried cranberries

  • 2 red apples, diced into small pieces

for the dressing:

  • ½ cup olive oil

  • 1/3 cup apple cider vinegar

  • 2 tablespoons Dijon mustard

  • ½ teaspoon salt

  • 1 teaspoon garlic granules

  • ¼ teaspoon pepper

  • 1 tablespoon maple syrup (add another tablespoon if you like it sweeter)


Directions:

  1. Preheat the oven to 350 degrees.

  2. Place the bacon on a parchment lined baking sheet and place in the oven; set your timer for 15 minutes. It typically requires close to 20 minutes to cook the bacon, but I start checking it at 15 minutes to make sure it doesn’t burn.

  3. Once the bacon is cooked to crispy, take it out and let it cool for a bit.

  4. Chop the ends off of the sprouts, quarter them and place them into a colander.

  5. Rinse the sprouts and shake of the excess water.

  6. Place the rinsed sprouts into a food processor and pulse until the sprouts become small pieces.

  7. Place the sprout pieces in a large bowl.

  8. Dice up the apples and bacon, add them to the sprouts along with the dried cranberries. Toss to combine.

for the dressing:

  1. Into a one-cup liquid measuring cup, add all the dressing ingredients and stir to combine.

  2. Pour the dressing over the salad and fold until well coated.

  3. Enjoy!


Notes:

* Make sure that your bacon is from a pig that was raised humanely and without hormones and antibiotics.

* This salad is best when fresh, but will keep well sealed tightly in the fridge to be eaten the following day.



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