Christine's Bacon and Brussels Sprout Cranberry Salad
Christine’s Bacon and Brussels Sprout Cranberry Salad is hearty and flavorful.Shredded Brussels sprouts create a crisp, fresh base.Crispy bacon adds smoky richness.Dried cranberries bring sweet-tart balance.A light dressing enhances every bite.Perfect for holidays, potlucks, or everyday meals.
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.