Crunchy Brussels & Bacon Salad - A simple light 30-minute Brussels sprouts salad piled with crunchy bacon, sliced apple and bursts of pomegranate seeds. A perfect salad for your next holiday dinner celebration!
Brussels sprouts. The vegetable everyone loves to hate. Granted, I’ve had some not-so-great tasting Brussels sprouts in my day. But they’ve since become a love, and one of my go-to veggies for a Fall side dish.
When buying Brussels sprouts, look for firm, brightly colored sprouts. Get them in season (October through December) for the best quality. Store in a perforated container in the vegetable drawer.
While they taste similar to cabbage, they’re milder in flavor. When cooking, take care not to overcook as they’ll turn olive green and will add an unpleasant sulphurous odor to your kitchen.
This Crunchy Brussels & Bacon Salad is packed with shredded Brussels sprouts, sliced apples, crispy bacon, pecans, pomegranate seeds and a yummy lemon tahini dressing. It comes together in under 30 minutes and it’s the perfect side salad for just about any meal-including your holiday celebrations!
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Ready to make this delicious Crunchy Brussels & Bacon Salad? Let’s go!
1 - Prep Brussels sprouts by cutting off the ends and removing the outer leaves. Slice apple and seed the pomegranate.
2 - Cook bacon in a small skillet until super crispy, but not burned. Remove from heat and pat with a towel to remove excess grease. Crumble into small pieces.
4 - Prepare dressing. Combine all the dressing ingredients in a bowl or jar and whisk or shake until fully combined.
5 - Combine salad. In a large bowl, combine shredded brussels sprouts, sliced apple, crumbled bacon, pecans, and pomegranate seeds. Add the dressing and toss to combine. Garnish with parmesan. Enjoy!
Crunchy Brussels & Bacon Salad: Tips, Tricks and Tools
Shredding Brussels Sprouts. The fastest and easiest way is to use a food processor with the shredding blade (I usually use the medium shredding blade), but you can also use a mandoline or a chef’s knife.
To trim brussels sprouts, simply cut off the woody end, remove the outer (dirty) leaves and cut in half. If you’re shredding with a knife, place the sprout flat-side down and thinly slice, then toss to loosen up the leaves.
Get the good bacon. Don’t skimp, especially since we’re only using a little for flavor. Ideally look for local and humanely raised pork.
Make it plant-based by using vegan bacon and parmesan or omitting these ingredients. Use maple syrup instead of honey.
Prep ahead by shredding the brussels sprouts and cooking the bacon in advance. This will speed up the cooking process and you’ll have a salad that comes together in minutes.
We hope you love this simple Crunchy Brussels & Bacon Salad!
It’s quick, simple, and perfect for an easy weeknight side dish or your next holiday celebration.
Did you enjoy this Crunchy Brussels & Bacon Salad as much as we do?
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Crunchy Brussels & Bacon Salad
- 5 cups Brussels sprouts shredded
- 2 slices bacon buy certified humane
- 1 apple julienned
- ¼-1/2 cup pomegranate arils
- ¼ cup pecans sliced
- Parmesan cheese for garnish
- Mise en place: shred Brussels sprouts, julienne apple and peel pomegranate.
- Cook bacon in a small skillet until crispy, remove from pan and pat down with a towel/paper towel to remove excess grease, crumble.
- Meanwhile, prepare dressing by combining dressing ingredients in a bowl or jar and whisk/shake until fully combined.
- Combine shredded Brussels sprouts, crumbled bacon, sliced apple, pomegranate arils and pecans in a large bowl. Add dressing and mix until thoroughly combined. Garnish with Parmesan cheese. Enjoy!
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