Prepare to revolutionize your salad game with a mouthwatering creation that transforms humble Brussels sprouts into a culinary masterpiece! This Bacon Brussels Sprouts Salad is not just another side dish – it's a flavor-packed adventure that combines crispy bacon, caramelized sprouts, and a tantalizing mix of textures that will have everyone at your table begging for seconds. Whether you're a Brussels sprouts skeptic or a die-hard fan, this recipe is about to change everything you thought you knew about healthy eating.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 6 slices bacon, cooked and crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the tough stem ends. Cut each Brussels sprout in half lengthwise.
- Cook bacon in a large skillet over medium heat until crisp and golden brown. Remove bacon from the pan and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In the same skillet with remaining bacon fat, sauté the halved Brussels sprouts cut-side down. Cook for 6-8 minutes until they develop a golden brown caramelization and become tender.
- While Brussels sprouts are cooking, prepare the dressing by whisking together olive oil, apple cider vinegar, salt, and pepper in a small bowl until well combined.
- Transfer the cooked Brussels sprouts to a large mixing bowl. Add crumbled bacon, thinly sliced red onion, chopped pecans, and dried cranberries.
- Pour the prepared dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature as a delicious side dish or light meal.
Tips
- Bacon Brilliance: Use thick-cut bacon for maximum crispiness and flavor. Cook it slowly to render out the fat perfectly.
- Sprout Selection: Choose fresh, firm Brussels sprouts with tight, bright green leaves. Avoid any with yellowing or black spots.
- Caramelization is Key: When sautéing Brussels sprouts, resist the urge to stir too often. Let them sit cut-side down to develop a beautiful golden-brown crust.
- Make-Ahead Magic: You can prepare the components ahead of time. Cook the bacon and sprouts, then store separately in the refrigerator. Assemble just before serving to maintain optimal texture.
- Customization Corner: Feel free to swap pecans for walnuts or dried cranberries for dried cherries. This recipe loves a personal touch!
- Temperature Tip: Serve slightly warm for the best flavor, but this salad is equally delicious at room temperature.
- Dressing Hack: Whisk the dressing thoroughly and taste before adding to ensure the perfect balance of tangy and rich flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 10g
Fat: 26g
Saturated Fat: 6g
Cholesterol: 25mg
