Apple Bacon Brussels Sprouts Salad is loaded with freshly shredded Brussel sprouts, crunchy apples, fruity cranberries, cooked bacon pieces, topped with pumpkin seeds and soft goat cheese all tossed together with an amazing maple dijon dressing. A bowl full of deliciousness!
Brussels sprouts make this salad above the rest! If you love Brussels sprouts as much as me try this Brussels sprouts Parmesan Salad, Sheet Pan Roasted Garlic Herb Chicken with Potatoes and Brussels sprouts, Maple Roasted Brussels sprouts and Butternut Squash or Roasted Maple Brussel Sprouts with Bacon.
Apple Bacon Brussels Sprouts Salad
My love for Brussels sprouts continues to grow with every recipe I make.
They are so fresh, crispy, crunchy and have the flavor that I love in every bite!
What you need to make apple bacon Brussels sprouts salad
Apple Bacon Brussels sprouts salad:
- Brussels sprouts: this is the main ingredient and base for this salad.
- Green apple: enjoy the crisp, tart flavors of green apples in this salad.
- Red apple: sweet, juicy and delicious in every slice.
- Bacon: who doesn’t love a little bacon!
- Cranberries: soft and sweet add in to mix up with.
- Pumpkin seeds: plain but subtle seed that is savory and adds another texture in this salad.
- Goat cheese: a soft cheese that adds a bit of flavor.
Maple Dijon Dressing:
- Olive oil: this combines all the syrup and adds an extra flavor in the dressing.
- Maple syrup: sweet and sugary syrup.
- Apple cider vinegar: this is a tangy and sweet vinegar.
- Dijon Mustard: savory mustard that adds a hint of spice.
How to make apple bacon Brussels sprouts salad
- Mix salad ingredients together: In a large mixing bowl add the shredded Brussels sprouts, apples, bacon, cranberries, pumpkin seeds and goat cheese.
- To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard.
- Toss your salad and dressing: Pour over the salad and toss until coated.
How to Shred Brussels Sprouts
Shredding Brussels sprouts are simple and don’t take long.
If you prefer to buy them already pre-shredded from your grocery store that is great too.
I prefer to shred them myself. They seem to be fresher and taste better and more crispy.
First, I always wash them prior to cutting them. Then I cut off the ends of the Brussels sprouts. You do not need to remove the core.
Next, I use one of three tools to shred my Brussels sprouts.
If you have extra shredded Brussels sprouts, just place them in a ziplock bag with a paper towel to lock in freshness and refrigerate for one week.
They are very simple to shred with these three choices:
- Using a knife: remove the ends of Brussels sprouts and chop them in half. Then thinly slice your Brussel sprouts to your liking.
- Using a mandolin slicer: slide your Brussels sprouts down the slicer. Be sure to use your guard to protect your fingers.
- Using a food processor: your food processor can do all the work once you place them in it.
Variations of ingredients in the salad
You can add or substitute any of the following ingredients!
- Dried Fruit: bananas. apples. craisins or raisins.
- Fruit: pomegranate seeds or fresh strawberries are fresh and delicious in this salad.
- Apples: any flavor or type of apple that you prefer are great. I like granny apples or honey crisp.
- Vegetables: onions, bell peppers or cucumbers are a great way to add more crunchy texture.
- Cheese: feta cheese or a jalapeño jack cheese is fun to spice it up with.
- Meat: add in chicken or steak strips.
- Nuts: walnuts or pecans or almond slices.
Tips for making Apple Bacon Brussels Sprouts Salad
- If you are short on time, buying pre-shredded Brussel sprouts and pre-cooked bacon from your local grocery store.
- Mix and substitute any of the add ins for what you have in your pantry.
- Make the Brussel sprouts ahead of time to help save time on the day of.
- Prepare your salad dressing ahead of time too.
- Enjoy a richer blend of feta by buying a fresh block of feta instead of the pre-crumbed feta that comes in a plastic tube.
Storing Apple Bacon Brussels Sprouts Salad
- Making the dressing ahead: make this dressing ahead of time and placing in an airtight container for 3 to 4 days and stored in the refrigerator. When ready to use, whisk until all the ingredients are mixed together.
- Making the Brussel sprout ahead: rinse and prepare your shredded Brussels sprouts ahead of time. These will last about one week in a ziplock bag stored in the refrigerator.
- Refrigerating: Once the dressing and salad is mixed together it is hard to keep it from going bad even when refrigerated. This salad is easy to toss together the day of and making smaller portions is helpful if you are wanting it all week long. You will want to leave your salad dressing off until you are ready to eat.
More salad recipes
- Avocado, Tomato and Cucumber Arugula Salad
- Southwest Chickpea Salad
- Grilled Caesar Salad
- Broccoli Ramen Salad
- Chilled Cucumber Tomato Salad
- 1 pound Brussels sprouts (shredded)
- 1 green apple (sliced)
- 1 red apple (sliced)
- 1/2 pound bacon (cooked and crumbled)
- 1/4 cup cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup goat cheese
Maple Dijon Dressing:
- 1/4 olive oil
- 2 Tablespoons maple syrup
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon dijon mustard
- In a large mixing bowl add the shredded Brussels sprouts, apples, bacon, cranberries, pumpkin seeds and goat cheese.
- To make the dressing: In a small bowl whisk together olive oil, maple syrup, apple cider vinegar and mustard.
- Pour over the salad and toss until coated.
from The Recipe Critic https://ift.tt/2nE9J5a
No comments:
Post a Comment