Brussels Sprouts Bacon Salad

The bright flavor of this Brussels sprouts bacon salad is a great addition to any meal. Plus, with some protein added in, it makes a satisfying and healthy lunch.

Course Salad, Side Dish

Cuisine American

Keyword bacon, brussels sprouts, kale

Prep Time 10

Cook Time 6

Total Time 16

Servings People

Calories 200kcal

Author Olivia Ribas

Ingredients

For the salad

1 lb Brussels sprouts trimmed, finely grated or shredded
6 slices bacon nitrate and sugar free for Whole30 (ButcherBox has great quality bacon)
3 cups kale chopped
¼ cup red onions

For the dressing

¼ cup olive oil
1 tsp yellow mustard
½ tsp garlic — minced
1 tsp apple cider vinegar
Salt and black pepper

Instructions

FOR THE DRESSING

Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Set aside.

FOR THE SALAD

First, add Brussels sprouts in a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. If you don’t have a food processor, you can use a mandolin (I love this one.) or a very sharp knife.
Heat a skillet over medium high heat. Add bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
Place the shredded Brussels sprouts, kale and onion in a large bowl. Drizzle the salad with the dressing and toss well.
Season with salt and pepper.
Top with bacon before serving.

Notes

If you don't like to eat raw kale or Brussels sprouts you can sauté them for 3-5 minutes in the same skillet you use to cook the bacon. Use some of the bacon fat (about 1 tablespoon) to sauté them.
To save time, you can buy bagged shredded brussels sprouts.
You can use lemon or lime juice or any other vinegar like red wine or sherry in place of the apple cider vinegar.
To store: I recommend storing the salad and dressing separately so it doesn't become soggy. Bring the dressing to room temperature before serving.

Nutrition