Brussels Sprout Salad
This Brussels sprout salad is a great way to use up leftover bacon. It's also a healthy and delicious side dish that can be served warm or cold. The Brussels sprouts are roasted until tender and slightly browned, and then tossed with bacon, apples, red onion, Dijon mustard, olive oil, and apple cider vinegar. The salad is seasoned with salt and pepper to taste.
Brussels sprouts have been around for centuries, but they only recently became popular in the United States. In the 1950s, frozen Brussels sprouts were introduced to American consumers, and they quickly became a staple in many households. However, frozen Brussels sprouts often have a bitter taste, so many people don't enjoy them. Roasting Brussels sprouts is a great way to bring out their natural sweetness and caramelize them slightly. This salad is a great way to enjoy roasted Brussels sprouts, and it's also a healthy and delicious side dish.
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Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 pound bacon, cooked and crumbled
  • 1/2 cup chopped apples
  • 1/4 cup chopped red onion
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss Brussels sprouts with olive oil and salt and pepper.
  3. Spread Brussels sprouts on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
  4. While Brussels sprouts are roasting, cook bacon in a skillet over medium heat until crispy.
  5. In a large bowl, combine roasted Brussels sprouts, bacon, apples, red onion, Dijon mustard, olive oil, and apple cider vinegar.
  6. Toss to coat.
  7. Season with salt and pepper to taste.
  8. Serve immediately.
Why It Works
  • Roasting the Brussels sprouts brings out their natural sweetness and caramelizes them slightly.
  • The bacon adds a smoky flavor to the salad.
  • The apples add a bit of sweetness and crunch.
  • The red onion adds a bit of sharpness and crunch.
  • The Dijon mustard adds a bit of tanginess.
  • The olive oil and apple cider vinegar add a bit of acidity and help to brighten the flavors of the salad.