Brussels Sprouts Winter Salad
October 30, 2022 Janneke Phung
This Brussels Sprouts Winter Salad is terrific as-is, but I love how adaptable it is to suit individual dietary needs! Please see my notes for dietary modifications of this salad.
Ingredients
| Brussels sprouts | 1½ lb | |
| bacon | 8 slices | |
| hazelnuts (or walnuts or pecans) | 1 cup | |
| cherries, dried (or raisins) | 1 cup | |
| apple, diced (optional) | 1 |
Dressing
| bacon fat, warm | 2 tbsp | |
| olive oil | 2 tbsp | |
| balsamic vinegar | 2 tbsp | |
| maple syrup or honey (*see recipe notes) | 2 tsp | |
| mustard | 1 tsp | |
| sea salt | 1 pinch |
Directions:
- Preheat oven to 350°F to toast hazelnuts for 10 to 14 minutes (or toast walnuts for 7 minutes at 350°F).
- Cook bacon slices over medium heat on the stove. Once the bacon is cooked, set aside bacon slices to cool, then crumble (or chop) into small pieces. Reserve 2 Tablespoons of bacon fat to mix with dressing. Drain the remaining fat for other uses but don’t clean your pan quite yet!
- While bacon is cooking, shred Brussels sprouts. A food processor with a shredding attachment can be used.
- Mix dressing ingredients together. (2 Tablespoons of olive oil can be subbed for bacon fat.)
- Toss shredded Brussels sprouts in the warm pan with some remaining bacon fat for a couple of minutes.
- Mix together shaved Brussels sprouts, toasted nuts, and dried cranberries in a large mixing bowl, and toss with dressing. The bacon dressing needs to be warm to pour smoothly.
- Garnish with sea salt and a few fresh cranberries (if available). Slightly warm the salad if serving as leftovers the next day.
Recipe Notes:
- AIP: omit nuts (or add sliced tiger nuts), omit mustard, omit black pepper.
- SCD + GAPS: use red wine vinegar instead of balsamic vinegar and use honey instead of maple syrup.
- Vegan: replace bacon with avocado.
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