Brussels Sprouts and Bacon Salad

Brussels Sprouts and Bacon Salad

I thought about giving the bacon top billing, but truth be told, the Brussels sprouts really are the star of this dish. I know some people don’t like Brussels sprouts. I am not one of them. I have always loved them, even when I was a kid. I like them steamed with butter, roasted, pan fried and even raw.

This salad is a great way to enjoy their crunchiness in raw form. The bacon adds a wonderful smoky flavor. I also added an orange, some dried cranberries and toasted almonds. The dressing, sweetened with maple syrup, rounds out the dish.

An added bonus, it tastes good even the next day. The sprouts are like little cabbages. Unlike lettuce, which wilts quickly once dressed, the sprouts soften some, but retain most of their crunch. I have been known to eat this salad for breakfast the next day.

Brussels Sprouts and Bacon Salad

8- 10 oz. Brussels sprouts
1 large orange, peeled and cubed
4 slices bacon, cooked and crumbled
¾ c. dried cranberries
½ c. toasted slivered almonds*
Dressing:
¼ c. olive oil
¼ c. apple cider vinegar
2 T. maple syrup
1 T. fresh chopped parsley- or 1 t. dried
2 t. hot sauce, or to taste
½ t. dried thyme
½ t. dried basil
Salt and pepper to taste

Trim bottoms off the sprouts, cut in half and slice thin. You should end up with about 4 cups of sliced sprouts. Place in large bowl with the remaining salad ingredients. Place dressing ingredients in a jar with a tight fitting lid and shake well to combine. Toss over Brussels sprout mixture.
Note: The salad ingredients can all be assembled a day ahead, then just dressed when ready to serve. This salad is also good the next day.
*To toast the almonds, place in a skillet over medium low heat and stir occasionally, until toasted. Be careful, once they start to brown, they can burn easily.