We all know that Brussels sprouts can be roasted, boiled, and fried, but have you ever tried the simplest preparation? Aka, hardly any preparation at all? It turns out that raw sprouts — shaved thinly with a sharp knife or on a mandolin — make for a fresh, simple salad base. So when culinary creator and fitness expert Katie Austin lent us her bacon Brussels salad recipe, we were extra excited for lunchtime.
As the founder of the KA Daily app, Austin specializes in creating balanced meals. Here, the light, mild, crunchy sprouts are contrasted by bits of savory crumbled bacon. Diced cheese adds a pop of creamy indulgence to each bite, while candied nuts contribute a toasty sweetness. This salad is graced with an outstandingly easy, tangy dressing comprised of pantry ingredients — think tart lemon juice, zingy balsamic vinegar, raw garlic, and maple syrup. Consider this simple dish your gateway into the surprisingly delicious world of raw Brussels.
Bacon Brussels Salad with Creamy Lemon Maple Dijon Balsamic Dressing
Ingredients
For the salad
- 4 cups finely chopped raw Brussels sprouts
- 4-5 slices cooked crispy bacon (crumbled)
- ½ cup Toscana pepper cheese, Parmesan, or white cheddar
- ⅓ cup candied nuts — pecans or walnuts work great!
For the dressing
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic
- ¼ cup olive oil
- ½ tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- To prep your Brussels sprouts, trim the ends, remove any wilted outer leaves, and slice thinly with a sharp knife or mandoline. Alternatively, pulse them in a food processor until finely shredded.
(Store-bought shredded works great, too.) - Cook the bacon until crispy (pan fry, bake, or air fry), then let it cool before crumbling into bite-sized pieces.
- Dice the Toscana pepper cheese or the cheese of your choice.
- For the candied nuts, use store-bought or make your own by toasting nuts in a pan with a little sugar and butter until caramelized. Let them cool completely before chopping if needed.
- Combine all dressing ingredients in a small bowl or jar. Whisk or shake until creamy and smooth. Adjust salt and pepper to taste.
- In a large bowl, toss the shredded Brussels sprouts, crumbled bacon, shredded cheese, and candied nuts.
- Drizzle the dressing over the salad, mix well to evenly coat the ingredients, and enjoy!
Katie Austin is the founder of the KA Daily app.
