This warm salad featuring Brussels sprouts is the perfect mix of savory, sweet and tangy. Enjoy it all on its own or serve it alongside roasted chicken, turkey or pan-seared pork chops.
Growing up, I had only ever heard of Brussels sprouts being used as a torture device to get unruly children to mind their manners. The thought of them seemed borderline despicable to me. It wasn’t until adulthood that I began to give those teensy little cabbages even a second of consideration. I mean, I always enjoyed the stewed cabbage my husband prepared on New Year’s Day…and they were part of the same food family. So, I looked into the matter a little further and after a tidbit of recipe research decided I would give them a try.
Turns out I wouldn’t likely be using the same cooking method as my husband’s New Year’s Day dish, but from what I had gathered, I might have had Brussels sprouts wrongfully pegged. The first cooking method I ever used for Brussels sprouts was a simple pan-sear, followed by a quick roast in the oven.
My husband and I actually really enjoyed them, and my daughter even ate them too. Bummer. As it turned out, I wouldn’t be able to use them as a torture device after all. My Brussels sprout game has evolved and I’ve come to enjoy them in a number of ways, one of which is this easy and delicious salad, perfect for fall and winter eating. Please, enjoy.
- 28 ounces (about 3 cups) Brussels sprouts
- 6 Slices cold, thick-cut bacon diced
- 2 shallots thinly sliced
- 2 teaspoons apple cider vinegar
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/3 cup dried cranberries
- 1/3 cup roughly chopped walnuts
Remove the outer layer and the stems of the Brussels spouts. Have ready the food processor fitted the slicer attachment. Feed in Brussels sprouts through the feed tube. Alternatively, thinly slice the Brussels sprouts by hand. Set aside until ready to use.
Have ready a small plate lined with a paper towel. In a large saute pan or Dutch oven over medium-high heat, saute the bacon, stirring often, until crisp. Remove from the pan using a slotted spoon, leaving behind the bacon grease, and set aside atop the paper towel.
Add the sliced Brussels sprouts and shallots to the pan and sauté about 3 minutes, just until slightly wilted. Drizzle in apple cider vinegar and season with salt and pepper. Stir in cranberries, walnuts and bacon. Remove from the heat and serve right away.
Makes 6-8 Servings
Would pair well with: