Brussels Sprouts Salad with Bacon Dressing
This flavourful recipe is perfect for your next holiday feast. It combines thinly sliced Brussels sprouts with apple, cranberries and pecans. Elevate the side dish with a rich bacon, mustard and maple syrup dressing, and serve alongside turkey or tourtière.
Ingredients
- 8 slices bacon (about 9 oz/250 g), chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) maple syrup
- 1 lb (450 g) Brussels sprouts, trimmed
- 1/2 tsp salt
- 1 Honeycrisp or Cortland apple, halved and cored
- 6 oz (170 g) aged cheddar cheese, crumbled
- 1/2 cup (75 g) dried cranberries, coarsely chopped
- 1/2 cup (50 g) roasted pecans, coarsely chopped
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Using a slotted spoon, remove the bacon from the skillet and set aside on a plate lined with paper towels.
- Transfer the bacon fat to a large glass bowl. Add the oil, mustard, vinegar and maple syrup. Season with pepper.
- In a food processor fitted with the slicing blade (see note), thinly slice the Brussels sprouts. Add the sliced sprouts to the bowl of bacon dressing. Add the salt and mix well to soften the sprouts.
- In the same food processor fitted with the shredding blade (see note), grate the apple. Add to the bowl of sprouts.
- Add the bacon and remaining ingredients to the bowl (see notes). Toss well to coat all of the ingredients with the dressing. Adjust the seasoning. Serve immediately.
This flavourful recipe is perfect for your next holiday feast. It combines thinly sliced Brussels sprouts with apple, cranberries and pecans. Elevate the side dish with a rich bacon, mustard and maple syrup dressing, and serve alongside turkey or tourtière.