Description
A crunchy brussels sprout salad with apple, bacon, pecans, dried cranberries and feta in a maple balsamic dressing.
Ingredients
Scale
For the salad
- 1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
- 2/3 cup dried cranberries
- 1/2 cup chopped pecans
- 1 large apple, cored and chopped
- 4 slices cooked bacon, chopped
- 2 green onions, sliced
- 1/3 cup crumbled feta cheese
For the dressing
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Rinse the brussels sprouts under running water and dry them well. Trim the stems and slice the sprouts as thinly as you can with a sharp knife or a food processor slicing blade.
- Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and chop.
- In a large bowl, combine the shaved sprouts, cranberries, pecans, apple, bacon and green onions.
- In a jar, shake the balsamic vinegar, olive oil, maple syrup, Dijon, salt and pepper until combined.
- Pour about three quarters of the dressing over the salad and toss. Add more if needed.
- Sprinkle the feta on top and serve right away, or let the salad sit for 10 minutes to soften the sprouts slightly.
Notes
- Calories are about 345 per serving. They were added up from USDA FoodData Central values for the listed ingredients and divided by 6 servings.
- Make ahead: shave the sprouts and cook the bacon up to 1 day early and keep them separate in the refrigerator. Dress the salad shortly before serving.
- Leftovers: refrigerate within 2 hours and eat within 3 to 4 days (USDA guidance for leftovers). The sprouts soften over time.
- Swaps: use walnuts for pecans, goat cheese or Parmesan for feta, or leave out the bacon for a vegetarian salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 345