Description
This Shaved Brussels Sprout Salad with Bacon and Parmesan is over the top delicious and comes together with just a few ingredients. Plus, this Fall Salad is ready to eat in 20 minutes!
Ingredients
Scale
- 4 strips of original bacon (try to avoid thick cut), cut into 1 inch pieces
- 1/2 lb of brussels sprouts (8 ounces), stems removed
- 3 tablespoons of dried cranberries
- 2 tablespoons of walnuts (whole or pieces)
- 1/4 cup of thin shavings of parmigiano-reggiano cheese, peeled with a vegetable/potato peeler
Instructions
- Prepare the dressing, if you are making homemade. I highly recommend my honey mustard recipe. There is a spicy and regular version. Place it in the fridge while you prepare the salad.
- Wash the Brussels Sprouts and cut off the stems. With the shredding attachment on the food processor on low speed, run the brussel sprouts through to shave. Set aside.
- In a large skillet over medium low heat, pan fry the bacon for 8 to 10 minutes until crispy. Transfer to bacon right into the salad when finished using a slotted spoon, without pouring in the excess grease.
- Assemble the salad by adding the brussels sprouts, walnuts, cranberries, and warm bacon into the salad bowl. Pour about 1/2 cup to 3/4 cup of dressing into the mixture. Toss to combine.
- Top with parmesan cheese and season with salt and pepper. Serve and enjoy!
Notes
- Use the shredder attachment on the food processor to shave the brussel sprouts into the perfect texture.
- When shredding the brussels sprouts, use a low speed on the food processor.
- Prepare all the ingredients before sautéing the bacon, so you can serve it with the bacon still a bit warm. I like to scoop the bacon straight from the pan onto the brussels sprouts. It helps to tenderize them just a bit.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: stovetop
- Cuisine: american