Brussels Sprout Salad
This Brussels sprout salad is so easy and can be made ahead of time, perfect for holiday meal planning.
Servings: 6
Calories: 278
Ingredients
- 4 slices bacon
- 1 pound brussels sprouts
- 1 honey crisp apple chopped
- ⅓ cup dried cranberries
- ⅓ cup candied pecans
- ¼ red onion chopped
- ¾ cup maple vinaigrette
Instructions
- In a small skillet on medium high heat, brown bacon on both sides (about 8-10 minutes total). Remove from heat and drain on a paper towel. Allow to cool for 3-4 minutes, then chop. Set aside.
- Meanwhile, to the bowl of a food processor*, add Brussel sprouts and pulse food processor until sprouts are shredded.
- To a large bowl, add shredded Brussel sprouts, bacon, apple, cranberries, pecans, and onion.
- Pour maple dressing over salad and toss to combine. Serve immediately.
Notes
*Brussels sprouts can also be finely chopped, or instead.
- Purchase candied pecans, or make your own at home. Heat 1/4 cup sugar, 1/8 cup water, and 1/8 teaspoon cinnamon in the microwave until sugar is dissolved. Add pecans, toss to coat. Spread over a parchment lined baking sheet and bake in preheated 275˚F oven for 45 minutes, stirring in 20 minute intervals, until they become evenly browned and crisp.
Nutrition
Calories: 278 | Carbohydrates: 23g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 407mg | Potassium: 376mg | Fiber: 4g | Sugar: 14g | Vitamin A: 596IU | Vitamin C: 66mg | Calcium: 44mg | Iron: 1mg