Description
This amazing Brussels sprouts salad has all the flavors of fall. It is crunchy, sweet, savory and so satisfying!
Ingredients
- 24oz Brussels sprouts, roots trimmed
- 8 slices bacon
- 7oz extra sharp white cheddar, crumbled
- 2 medium honey crisp apples, chopped
- 1/2 red onion, thinly shaved
- 4oz candied pecans (like these ones)
Vinaigrette
- 2 tablespoons bacon grease
- 2 large cloves garlic, grated
- 1 teaspoon Dijon mustard
- 2.5 tablespoons honey
- 1/2 teaspoon each salt and pepper
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
Instructions
Shake together the dressing in a jar.
Preheat oven to 375. Bake the bacon on a broiler pan or sheet pan for 20 minutes, then flip. Bake an additional 5-10 minutes until perfectly crispy.
Using the shredding attachment of a food processor (my blade is set to 2) shred the Brussels sprouts. Reduce the blade to a 1 thickness to shred the red onion. Alternatively you could use a mandolin or knife.
Combine Brussels sprouts, red onion, cheese, bacon, apple and pecans. Add however much dressing you like and DIG IN!
Notes
This recipe makes quite a lot. I like to keep the base undressed in my fridge to enjoy for lunches throughout the week. It keeps well for up to 4 days!
Feel free to halve the recipe for fewer servings.
I use Trader Joe’s unexpected cheddar and it is delicious.
Instead of apples you could try pomegranate arils or dried cherries.