Brussels Sprout & Bacon Salad with Cranberries

I may never eat cooked Brussels sprouts again!  Which isn’t really saying much, since I rarely eat cooked Brussels sprouts to begin with.  The point is, I absolutely loved this salad, and kept wondering why I’d never though of using Brussels sprouts in a slaw-like salad before.  They are, after all, a lot like tiny cabbages.

I served this salad for Thanksgiving dinner and I’m planning to serve it again at Christmas.  I think the festive colors will make for a beautiful presentation on my holiday table.  And I love a side dish that isn’t going to take up oven space.  Who knew Brussels sprouts could be so exciting?

brussels sprout bacon salad

Brussels Sprout & Bacon Salad with Cranberries
 
Prep time
Cook time
Total time
 
Serves: 8 servings
Ingredients
  • Zest and juice of one lemon
  • Juice of one orange
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • ½ cup olive oil
  • 2 teaspoons sugar
  • Salt and pepper, to taste
  • 2 dozen Brussels sprouts
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup toasted almonds, coarsely chopped
  • 1 cup dried cranberries
Instructions
  1. In a medium bowl, combine lemon juice and zest, orange juice, shallot, and garlic.
  2. Pour the oil into the bowl in a steady stream, whisking constantly. Continue whisking until mixture is more creamy than transparent.
  3. Stir in sugar then season with salt and pepper. Refrigerate until ready to use.
  4. Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.
  5. When ready to serve, toss the Brussels sprouts with the dressing.
  6. Stir in the bacon, almonds and dried cranberries.
Who Dished It Up First: Adapted from Pinch of Yum
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Comments

  1. This sounds wonderful. I am going to pin this for my holiday party!

  2. This comment has been removed by the author.

  3. First, let me tell you… I HATE Brussels sprouts. That is, until I made this salad the other day. This was ABSOLUTELY delicious! Instead of shredded sprouts, I made this more as a chopped salad texture. Also used those honey roasted almond slices to kick up the sweetness a notch. Next time I may hold back a little on the shallots (personal preference). Thanks, Danelle, for changing up my boring salad routine!!

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