Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your meal prep with this mouthwatering Bacon and Brussels Sprout Salad that transforms the humble Brussels sprout into a crispy, savory masterpiece. Packed with irresistible bacon, crunchy almonds, and sweet dried cranberries, this dish is about to become your new obsession – even for those who swear they hate Brussels sprouts!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups brussel sprouts, halved
- 4 slices bacon, cooked and crumbled
- 1/4 cup almonds, sliced
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the Brussels sprouts under cold water, then trim the ends and cut them in half. Set aside.
- In a large skillet or frying pan, cook the bacon over medium heat until crispy. This should take about 8-10 minutes. Once cooked, remove the bacon from the pan and place it on a paper towel to drain excess grease. Crumble the bacon into small pieces once it has cooled slightly.
- In the same skillet, using the rendered bacon fat, add the halved Brussels sprouts cut side down. Sauté them over medium heat for about 5-7 minutes until they are golden brown and tender. Stir occasionally to ensure even cooking.
- While the Brussels sprouts are cooking, prepare the remaining ingredients. Slice the almonds and measure out the dried cranberries.
- Once the Brussels sprouts are cooked, remove the skillet from heat. In a large mixing bowl, combine the sautéed Brussels sprouts, crumbled bacon, sliced almonds, and dried cranberries.
- Drizzle the balsamic vinaigrette over the salad mixture. Season with salt and pepper to taste. Toss everything together gently until all ingredients are well combined and coated with the vinaigrette.
- Serve the salad warm or at room temperature. Enjoy your delicious Bacon and Brussels Sprout Salad!
Tips
- • For maximum flavor, use thick-cut bacon and cook it until it's perfectly crisp. • Make sure to sauté the Brussels sprouts cut-side down to get a beautiful golden-brown caramelization. • Don't overcrowd the pan when cooking Brussels sprouts – this ensures they get crispy instead of steaming. • For extra crunch, toast the almonds lightly before adding them to the salad. • Use a high-quality balsamic vinaigrette to elevate the overall flavor profile. • This salad is best served immediately, but can be stored in the refrigerator for 1-2 days if needed. • For a vegetarian version, substitute bacon with crispy coconut bacon or roasted chickpeas.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 20mg
