Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
Salad
- 1 pound Brussels sprouts, trimmed and thinly sliced or shredded
- 6-8 slices thick-cut bacon, diced
- 1 large apple (Honeycrisp, Granny Smith, or Pink Lady work well), cored and chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans or walnuts, roughly chopped
- 1/4 cup crumbled goat cheese, feta cheese, or shredded Parmesan (optional)
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Cook the bacon: Cook the bacon in a large skillet over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the skillet.
Cook the Brussels sprouts: Add the shredded Brussels sprouts to the skillet with the bacon grease. Cook over medium-high heat for 5-7 minutes, or until tender-crisp and slightly browned.
Toast the nuts: While the Brussels sprouts cook, lightly toast the nuts in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Set aside.
Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked Brussels sprouts, bacon, chopped apples, dried cranberries, toasted nuts, and cheese (if using).
Dress and serve: Drizzle the dressing over the salad and toss to coat evenly. Serve immediately, or chill for later for a bolder flavor.
Tips
Variations: Get creative by adding other dried fruits, different nuts, or swapping the cheese for a different flavor.
Make-ahead: You can prepare the Brussels sprouts, bacon, and dressing in advance and store them separately in the refrigerator. Assemble just before serving.
Crispy Brussels sprouts: For even crispier sprouts, roast them in a preheated 400°F (200°C) oven for 15-20 minutes after tossing them with the bacon grease.
