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!
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!
Notes
PREP AHEAD: Cook the bacon and shred the Brussels sprouts in advance to streamline the cooking process. LEFTOVERS/STORAGE: This salad is best eaten fresh. To store, keep the salad and the dressing separate. The apple may brown over time, but it’s still edible. NUTRITION NOTES: This simple Crunchy Brussels & Bacon Salad is packed with fiber and vitamin K and many other nutrients. Bacon can be high in sodium, but is used in relatively small amounts in this salad.MAKE IT VEGAN: Use vegan bacon and Parmesan or omit completely. Use maple syrup instead of honey.SERVING SUGGESTIONS: Pair with lean protein and whole grain for a complete meal. This is one of my go-to Thanksgiving side dishes.