Get ready to transform the often-overlooked Brussels sprout into a culinary masterpiece that will make your taste buds dance! This isn't just another salad - it's a sensational symphony of crispy bacon, sweet cranberries, and delicately shaved Brussels sprouts that will revolutionize your meal prep. Imagine a dish so irresistible that even Brussels sprout skeptics will be begging for seconds. Whether you're looking for a show-stopping side dish or a light, protein-packed lunch, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups Brussels sprouts, shaved
- 1/2 cup dried cranberries
- 1/2 cup cooked bacon, crumbled
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored outer leaves.
- Using a sharp mandoline or chef's knife, carefully shave the Brussels sprouts into thin, delicate slices. Aim for uniform, paper-thin cuts to ensure even texture and quick marinating.
- In a large mixing bowl, combine the shaved Brussels sprouts with the dried cranberries. Gently toss to distribute the cranberries evenly throughout the sprouts.
- Cook bacon in a skillet over medium heat until crisp and golden brown. Drain on paper towels and allow to cool completely before crumbling into small pieces.
- Toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and provide a pleasant crunch.
- Add the crumbled bacon and toasted pecans to the Brussels sprouts and cranberry mixture. Toss gently to combine all ingredients.
- Drizzle the balsamic vinaigrette over the salad, ensuring even coverage. Use a spatula or tongs to mix thoroughly, coating all ingredients with the dressing.
- Sprinkle crumbled feta cheese over the top of the salad. Season with salt and freshly ground black pepper to taste.
- Cover the salad and refrigerate for 10-15 minutes to allow flavors to meld together. This brief resting period will enhance the overall taste profile.
- Before serving, give the salad a final gentle toss to redistribute the dressing and ingredients. Serve chilled as a refreshing side dish or light lunch.
Tips
- Shaving Technique: Use a sharp mandoline or chef's knife to create paper-thin Brussels sprout slices. Uniform, thin cuts ensure better dressing absorption and a more pleasant texture.
- Bacon Perfection: Cook bacon until it's perfectly crisp, but not burnt. Let it cool completely before crumbling to maintain its crunchy texture.
- Toasting Nuts: Always toast pecans briefly to enhance their nutty flavor. Watch carefully and stir constantly to prevent burning.
- Marinating Magic: Let the salad rest in the refrigerator for 10-15 minutes before serving. This allows flavors to meld and intensify.
- Dressing Tip: Add the balsamic vinaigrette just before serving to prevent the Brussels sprouts from becoming soggy.
- Customization: Feel free to swap feta for goat cheese or add grilled chicken for a more substantial meal.
- Freshness Matters: Use the freshest Brussels sprouts possible for the best flavor and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
