Christine’s Bacon and Brussels Sprout Cranberry Salad is a bold and flavorful dish that brings together smoky bacon, crisp Brussels sprouts, and sweet dried cranberries in one irresistible bowl. The combination of savory, sweet, and tangy flavors creates a beautifully balanced salad that works just as well for casual family dinners as it does for festive gatherings.
Brussels Sprout Cranberry Salad:
Finely shredded Brussels sprouts provide a hearty and crunchy base, while crispy bacon adds depth and richness. Dried cranberries introduce a bright pop of sweetness that contrasts perfectly with the smoky notes. A simple yet vibrant dressing ties everything together, enhancing every ingredient without overpowering it.This salad is both comforting and refreshing—easy to prepare, visually appealing, and packed with texture. It’s a modern classic that turns simple ingredients into something memorable.
History:
Brussels sprouts have long been a staple in European cuisine, particularly in Belgium and surrounding regions, where they were cultivated extensively from the 16th century onward. Traditionally served cooked, they have recently gained popularity in raw or shaved salad preparations.The addition of bacon reflects American culinary influence, where smoky flavors are often paired with vegetables for added richness. Cranberries, native to North America, became widely used in salads and holiday dishes for their sweet-tart brightness.This combination of Brussels sprouts, bacon, and cranberries reflects a modern fusion of European tradition and American comfort food flavors.
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Christine's Bacon and Brussels Sprout Cranberry Salad
Ingredients
- 1 lb fresh Brussels sprouts (trimmed and thinly shredded)
- 6 slices bacon (cooked and crumbled)
- ½ cup dried cranberries
- ¼ cup toasted pecans or almonds
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Cook bacon in a skillet until crispy. Drain on paper towels and crumble.
- Trim and finely shred Brussels sprouts using a knife or food processor.
- Place shredded sprouts in a large bowl.
- Add dried cranberries and toasted nuts.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour dressing over the salad and toss thoroughly.
- Add crumbled bacon and gently mix.
Notes
- Finely shredding improves texture and tenderness.
- Toast nuts for enhanced flavor.
- Use thick-cut bacon for extra richness.
- Adjust sweetness to taste.
- Massage sprouts lightly for softer texture.
- Let salad rest 10–15 minutes before serving.
- Fresh cranberries are too tart unless cooked.
- Best enjoyed within 24 hours.
Tips for Brussels Sprout Cranberry Salad:
- Use a mandoline for even slicing.
- Chill before serving for crisp texture.
- Add sliced apples for extra freshness.
- Sprinkle pomegranate seeds for color.
- Use balsamic vinegar for deeper flavor.
- Add grilled chicken for a complete meal.
- Reserve a little bacon for garnish.
- Taste and adjust seasoning after resting.
FAQs for Brussels Sprout Cranberry Salad:
Q: Can I make this salad ahead of time?
Yes, prepare up to a few hours in advance and refrigerate.
Q: Can I make it vegetarian?
Yes, omit bacon or use a plant-based alternative.
Q: How long does it last in the refrigerator?
Up to 2 days in an airtight container.
Q: What other nuts work well?
Walnuts, almonds, or sunflower seeds.
Q: Can I use bottled dressing?
Homemade dressing provides better flavor, but bottled can be used if needed.
Conclusion:
Christine’s Bacon and Brussels Sprout Cranberry Salad is a vibrant and satisfying dish that perfectly balances smoky, sweet, and tangy flavors. With its crisp texture and bold taste, it’s a standout side dish for holidays, gatherings, or everyday meals. Easy to prepare and full of contrast, this salad is sure to become a favourite at your table.