Get ready to transform your salad game with a mouthwatering dish that will make even veggie skeptics beg for seconds! This Shaved Brussels Sprout Apple Bacon Salad is not just a salad – it's a culinary adventure that combines crispy bacon, sweet apples, and crunchy Brussels sprouts in a symphony of flavors that will tantalize your taste buds and leave you craving more. Imagine a salad so delicious, it breaks all the traditional salad rules and turns healthy eating into an irresistible experience!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, shaved
- 1 large apple, thinly sliced
- 4 slices bacon, cooked and crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the Brussels sprouts. Rinse them under cold water to remove any dirt or debris. Trim the ends and remove any damaged outer leaves. Using a sharp knife or a mandoline slicer, shave the Brussels sprouts into thin ribbons and set them aside in a large mixing bowl.
- Next, prepare the apple. Wash the apple thoroughly and slice it into thin wedges or rounds, discarding the core. If desired, you can leave the skin on for added texture and nutrition. Add the apple slices to the bowl with the shaved Brussels sprouts.
- Cook the bacon in a skillet over medium heat until it becomes crispy, about 6-8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Allow it to cool slightly before crumbling it into bite-sized pieces. Add the crumbled bacon to the bowl with the Brussels sprouts and apple.
- In the same skillet, toast the chopped walnuts over medium heat for about 3-4 minutes, stirring frequently until they are golden and fragrant. Be careful not to burn them. Once toasted, remove them from the skillet and add them to the salad bowl.
- Now, add the dried cranberries to the bowl. They will provide a sweet contrast to the savory ingredients. In a small bowl, whisk together the olive oil and apple cider vinegar until well combined. Season with salt and pepper to taste.
- Drizzle the dressing over the salad mixture and toss everything together gently until all ingredients are well coated with the dressing. Taste and adjust the seasoning with additional salt and pepper if needed.
- Let the salad sit for about 5 minutes to allow the flavors to meld. This will also soften the Brussels sprouts slightly. Serve the salad in individual bowls or on a large platter, garnished with extra walnuts or cranberries if desired.
- This Shaved Brussels Sprout Apple Bacon Salad is best enjoyed fresh, but it can be stored in the refrigerator for up to one day. Just be aware that the Brussels sprouts may become a bit softer over time.
Tips
- Shaving Technique: Use a sharp mandoline or a very sharp knife to create thin, delicate Brussels sprout ribbons. The thinner the shave, the more tender and flavorful the salad will be.
- Bacon Perfection: For extra crispy bacon, use a cast-iron skillet and cook slowly over medium heat. Pat the bacon dry before cooking to ensure maximum crispiness.
- Apple Selection: Choose a crisp, slightly tart apple like Granny Smith or Honeycrisp to add a bright, fresh contrast to the savory bacon and Brussels sprouts.
- Toasting Nuts: Watch your walnuts carefully when toasting – they can burn quickly. Remove from heat as soon as they become fragrant and golden.
- Dressing Tip: Let the salad sit for 5-10 minutes after dressing to allow the flavors to meld and the Brussels sprouts to soften slightly.
- Make-Ahead Hack: Prepare ingredients separately and combine just before serving to maintain maximum crunch and freshness.
- Vegetarian Option: Replace bacon with crispy roasted chickpeas or smoked almonds for a similar savory crunch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
