Apple Bacon Brussels Sprouts Salad

 Apple Bacon Brussels Sprouts Salad is a delicious and hearty salad that combines the savory richness of bacon with the fresh crunch of Brussels sprouts and the sweet, crisp taste of apples. The combination of flavors and textures makes this salad perfect for fall or as a side dish for any meal.

Ingredients:

For the Salad:

1 lb Brussels sprouts, trimmed and thinly sliced (you can also shred them with a mandoline or food processor)

2 apples, cored and thinly sliced (Honeycrisp, Gala, or Fuji work well)

6 slices bacon, cooked and crumbled

1/4 cup red onion, thinly sliced (optional)

1/4 cup toasted pecans or walnuts (optional, for extra crunch)

1/4 cup dried cranberries (optional, for sweetness)

For the Dressing:

3 tbsp olive oil

2 tbsp apple cider vinegar or lemon juice

1 tsp Dijon mustard

1 tsp honey (or maple syrup)

Salt and pepper, to taste

Instructions:

1. Prepare the Brussels Sprouts:

Slice the Brussels sprouts thinly, either with a sharp knife or using a mandoline. If you want a finer texture, you can also use a food processor.

Place the sliced Brussels sprouts in a large salad bowl.

2. Cook the Bacon:

Cook the bacon in a pan over medium heat until crispy (about 6-8 minutes).

Remove from the pan and place on a paper towel to drain the excess fat. Once cooled, crumble the bacon into small pieces.

3. Prepare the Apples:

Core and thinly slice the apples. You can leave the skin on for added texture and color. Toss the apple slices in a little lemon juice to prevent browning.

4. Make the Dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper. Taste and adjust the seasoning as needed.

5. Assemble the Salad:

Add the apple slices, crumbled bacon, red onion (if using), toasted nuts, and dried cranberries to the bowl with the Brussels sprouts.

Drizzle the dressing over the salad and toss gently to combine all the ingredients.

6. Serve:

Serve immediately as a side dish or light main course. The salad is best served fresh but can be refrigerated for up to a day (although the Brussels sprouts may soften slightly).

Tips:

Make it ahead: If making ahead, keep the dressing separate until just before serving to avoid wilting the Brussels sprouts.

For added protein: Top with grilled chicken or turkey for a more substantial meal.

Swap the nuts: Use sunflower seeds or pumpkin seeds if you prefer a nut-free option.

This Apple Bacon Brussels Sprouts Salad is a perfect balance of savory, sweet, and tangy, making it an excellent choice for a fresh and satisfying dish!