This vibrant salad transforms often-maligned Brussels sprouts into a crispy, refreshing dish with sweet apples, smoky bacon, and toasted nuts, all brought together with a tangy-sweet dressing that makes vegetables irresistible.
Recipe Details
Ingredients
- 680g fresh Brussels sprouts, trimmed
- 2 large Honeycrisp apples, cored and thinly sliced
- 115g thick-cut bacon, diced
- 85g dried cranberries
- 85g pecans, roughly chopped
- 1/4 small red onion, thinly sliced
- 115g aged sharp cheddar, crumbled
- 45ml apple cider vinegar
- 10ml Dijon mustard
- 15ml honey
- 1 small shallot, minced
- 90ml extra virgin olive oil
- 2.5ml kosher salt
- 2.5ml freshly ground black pepper
- 15ml fresh lemon juice
Instructions
-
Using a sharp knife or mandoline slicer, remove the tough outer leaves from 680g fresh Brussels sprouts and slice them as thinly as possible. Place in a large salad bowl.
-
Toss sliced 2 large Honeycrisp apples with 15ml fresh lemon juice to prevent browning. Add to the Brussels sprouts.
-
Cook 115g thick-cut bacon in a large skillet over medium heat for 6-8 minutes until crispy. Transfer to paper towels to drain, reserving 15ml (1 tbsp) of the bacon fat.
-
Toast 85g pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
-
For the dressing, whisk together 45ml apple cider vinegar, 10ml Dijon mustard, 15ml honey, 1 small shallot, reserved bacon fat, 2.5ml kosher salt, and 2.5ml freshly ground black pepper in a small bowl. Slowly drizzle in 90ml extra virgin olive oil while whisking until emulsified.
-
Add 85g dried cranberries, 1/4 small red onion, toasted 85g pecans, and crispy 115g thick-cut bacon to the Brussels sprouts and apples.
-
Pour three-quarters of the dressing over the salad and toss thoroughly with clean hands to massage the Brussels sprouts and distribute the dressing evenly.
-
Let the salad rest for 10 minutes to allow the Brussels sprouts to soften slightly from the acid in the dressing.
-
Add 115g aged sharp cheddar and gently toss. Drizzle with remaining dressing if needed and serve immediately.
Tips
Brussels Sprouts Prep: Remove any yellowed or damaged outer leaves before slicing. The thinner you slice them, the more tender they'll be in the raw salad.
Slicing Technique: A mandoline slicer creates the most uniform, paper-thin slices, but a very sharp knife works well too. Aim for slices about 2mm (1/16-inch) thick.
Apple Selection: Honeycrisp apples provide the perfect balance of sweetness and crunch, but Gala or Fuji apples work well too. Avoid soft varieties that won't hold their texture.
Massaging Matters: Tossing the salad with your hands helps break down the Brussels sprouts' tough fibers and allows the dressing to penetrate better.
Bacon Alternatives: For a lighter version, substitute toasted pumpkin seeds or sunflower seeds for the bacon, though you'll miss that smoky flavor.
Make-Ahead: This salad can be dressed up to 2 hours ahead and actually improves as it sits. Add cheese just before serving to maintain its texture.
Seasonal Variations: In summer, try substituting pears for apples and walnuts for pecans. In winter, add pomegranate seeds for extra color and crunch.
Storage: Leftover salad keeps refrigerated for 2 days, though the Brussels sprouts will continue to soften from the acid in the dressing.