shredded brussels sprouts salad with bacon and apple
This salad is loaded with so many crisp, tasty things! Topped with sweet chopped apples, crispy local bacon, toasted nuts, and a homemade tangy vinaigrette. Plus, you don't have to shred the Brussels sprouts.
Ingredients - vinaigrette
3 tbsp apple juice
3 tbsp apple cider vinegar or lemon juice
1 tbsp mustard brown or dijon
1.5 tbsp date paste or syrup, maple syrup or honey
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 cup light olive oil or avocado oil
sea salt & black pepper to taste
Ingredients - salad
1 lb pre-shredded Brussels sprouts
8 slices bacon, cut into pieces
1 tbsp rendered bacon fat
2/3 cup nuts or chopped
sea salt for nuts
1 apple, chopped
2 tsp lemon juice
1/2 cup dried cranberries or fruit
Step 1: Have all ingredients prepped and ready to go before beginning.
Step 2: Heat a large skillet over medium-high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
Step 3: Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
Step 4: Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
Step 5: Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
Step 6: To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
Step 7: Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*