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brussels sprout salad

Brussels Sprout Salad With Maple Vinaigrette

Indulge in our irresistible Brussels Sprout Salad, a delightful fusion of crispy sprouts, savory bacon, sweet cranberries, and crunchy pecans, all harmonized with a luscious Maple Dressing. An easy-to-make culinary masterpiece, ideal for holidays and chilly seasons.
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Equipment

  • Food processor or Knife
  • Cutting Board
  • Frying pan
  • Mason Jar or Tupperware with a top

Ingredients
  

Ingredients for Salad

  • 1 lb whole Brussels sprouts, shredded or Finely chopped
  • ¼ red onion, chopped
  • 4 slices bacon, fried and chopped
  • ⅓ cup candied pecans
  • ⅓ cup dried cranberries
  • 1 honey crisp apple, chopped

Ingredients for Maple Vinaigrette

  • ⅓ cup maple syrup
  • ¼ cup Olive Oil (high-quality EVOO)
  • 1 lemon, juiced 
  • 1 tsp salt
  • 1 tsp black pepper

Instructions
 

  • Place the Brussels sprouts in a food processor and shred them. If you don’t have a food processor, finely chop the Brussels sprouts instead.
  • Cook the bacon until crispy, drain it, and let it cool for 3-4 minutes. Chop the bacon into small pieces.
  • In a large bowl, combine the shredded Brussels sprouts, red onion, pecans, cranberries, apples, and chopped bacon.
  • In a mason jar, add all the vinaigrette ingredients.
  • Secure the lid on the jar and shake it well to combine the ingredients.
  • When ready to serve, toss the salad in the dressing.
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