Shaved Brussels Sprouts Salad with Warm Bacon Mustard Dressing
Looking for a vibrant salad that combines crunchy textures with a savory kick? This Shaved Brussels Sprouts Salad is exactly what you need. It’s a delightful mix of raw Brussels sprouts, nutty pecans, and tangy cranberries, all topped with a warm bacon mustard dressing that elevates the dish to new heights.
This salad isn’t just a side; it’s a showstopper! The contrast of fresh, crisp Brussels sprouts with the warm, rich bacon dressing creates a fantastic balance of flavors. Perfect for gatherings or as a delicious weeknight dinner addition, this recipe is sure to impress.
A Flavorful Shaved Brussels Sprouts Salad
This salad showcases thinly shaved Brussels sprouts, offering a fresh and crunchy base that pairs wonderfully with crispy bacon and creamy Parmesan cheese. The vibrant colors of the ingredients make for an appetizing presentation, perfect for any dining occasion.
The inclusion of dried cranberries adds a hint of sweetness, balancing the savory notes from the bacon. Pecans bring a delightful crunch, enhancing the overall texture of the salad. Together, these elements create a dish that is not only visually appealing but also a joy to eat.
The Warm Mustard Vinaigrette
The warm mustard vinaigrette is the star of this salad. Made from a combination of Dijon mustard, apple cider vinegar, and olive oil, it brings a tangy brightness that complements the rich flavors of the bacon and cheese.
As the dressing is drizzled over the salad, it warms the Brussels sprouts slightly, enhancing their natural flavors without wilting them. This dressing can easily be adjusted to taste, allowing for a personalized touch in every serving.
Preparation Steps
To prepare this salad, start by combining the shaved Brussels sprouts, grated Parmesan, dried cranberries, and chopped pecans in a large bowl. Toss them together for an even mix.
Next, cook the bacon in a skillet until crispy. The rendered fat from the bacon will serve as the base for the vinaigrette, adding depth to the dressing.
Bringing It All Together
Once the bacon is cooked, whisk together the Dijon mustard and apple cider vinegar in the skillet with the bacon drippings. Gradually add olive oil while whisking until the dressing is fully emulsified.
Pour this warm dressing over the salad and toss to combine, ensuring that each ingredient is coated. Finally, incorporate the crispy bacon back into the mix, seasoning with salt and black pepper to enhance the flavors.
Serving Suggestions
This salad is best served warm, making it a delightful addition to any meal. Consider garnishing with additional Parmesan cheese for an extra touch.
It can stand alone as a main course or accompany grilled meats and roasted vegetables. The combination of textures and flavors will surely impress anyone at the table.
Nutritional Benefits
Each serving of this salad offers a balance of nutrients. With approximately 250 calories, it provides healthy fats from the pecans and bacon along with a good source of protein from the cheese.
The Brussels sprouts are rich in fiber and vitamins, making this dish not only satisfying but also a nutritious choice. Enjoying this salad regularly can contribute positively to a balanced diet.
A Flavorful Shaved Brussels Sprouts Salad
This salad features thinly shaved Brussels sprouts, providing a fresh and crunchy base that pairs beautifully with the crispy bacon and creamy Parmesan. The dried cranberries add a sweet touch, while the warm vinaigrette ties everything together, making every bite a delightful experience.
Ingredients
- 4 cups raw Brussels sprouts, thinly shaved
- 1/2 cup grated Parmesan cheese
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 4 slices bacon, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the shaved Brussels sprouts, grated Parmesan, dried cranberries, and chopped pecans. Toss them together to mix well.
- Cook the Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pan.
- Make the Dressing: In the same skillet, add Dijon mustard and apple cider vinegar to the bacon drippings. Whisk together until combined, then drizzle in the olive oil while whisking until emulsified.
- Combine: Pour the warm dressing over the Brussels sprouts salad and toss to coat evenly. Season with salt and black pepper to taste before adding the crispy bacon back into the salad.
- Serve: Enjoy the salad warm, garnished with extra Parmesan cheese if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 18g
- Protein: 8g
- Carbohydrates: 14g
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