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!
Brussels Sprouts Salad
Makes about 5 Cups
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)
Preheat the oven to 350 degrees.
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.
Once the bacon is cooked to crispy, take it out and let it cool for a bit.
Chop the ends off of the sprouts, quarter them and place them into a colander.
Rinse the sprouts and shake of the excess water.
Place the rinsed sprouts into a food processor and pulse until the sprouts become small pieces.
Place the sprout pieces in a large bowl.
Dice up the apples and bacon, add them to the sprouts along with the dried cranberries. Toss to combine.
for the dressing:
Into a one-cup liquid measuring cup, add all the dressing ingredients and stir to combine.
Pour the dressing over the salad and fold until well coated.
* 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.