Brussels Sprout Salad with Maple Dressing
This Brussels Sprout Salad with Maple Dressing is a perfect mix of flavors and textures with a sweet, tangy homemade maple dressing that ties it all together.
Servings: 6 - 8 servings
Equipment
- frying pan
- sharp knife
Ingredients
For the Salad
- 1 pound whole Brussels sprouts, shredded
- ¼ red onion, chopped
- 4 slices bacon, cooked and chopped
- ⅓ cup candied pecans
- ⅓ cup dried cranberries (Craisins)
- 1 Honeycrisp apple, chopped (skin on)
For the Dressing
- ⅓ cup pure maple syrup
- ¼ cup good quality olive oil
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
- Heat a skillet and cook the bacon. Remove and drain on a paper towel-lined plate. Allow to cook for about 3 minutes and then roughly chop.
- While the bacon is cooking, place Brussels sprouts in the bowl of a food processor and shred.
- Add shredded sprouts, red onion, pecans, cranberries, apples, and chopped bacon to a large bowl.
- In a mason jar add all of the vinaigrette ingredients. Secure with a lid and shake until combined.
- Drizzle the mixture over the salad when you are ready to serve. Chill the vinaigrette before pouring it on, if desired.
Notes
See blog post for timesaving tips and variations