Citrus Spice Brussels Sprout Salad

You are going to LOVE this fresh, healthy, clean dish! It's sweet, salty, crunchy, and has the perfect dash of tang. Leave the bacon and cheese at the door and you've got a vegan salad ready to go! Enjoy it as a starter salad or add chicken or tofu to make it a meal.

Yields6 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 1 lb Brussels sprouts trimmed and shredded
 1 Large Fuji Apple diced into matchstick pieces
 1 tbsp Lemon juice
 4 Slices cooked bacon, crumbled (can be omitted to be vegetarian or vegan)
  cup Dried Cranberries or Pomegranate Seeds
  cup Sliced almonds, toasted

1

Preheat oven to 350F. Toast sliced almonds for 5 minutes or until lightly golden brown. Cool then roughly chop. Set aside.

2

Either place the bacon on the baking tray used for the almonds and bake until golden, or cook in a skillet. Drain on paper towels.

3

Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.

4

Shred trimmed Brussels Sprouts using the shredding blade of a food processor or slice thinly with a knife.

5

In a large skillet over medium-high heat, add 2 tbsp. olive oil.

6

When heated, add brussels sprouts and sauté 3 minutes until slightly wilted.

7

Remove pan from heat and pour contents into a large bowl.

8

Add remaining tablespoon olive oil, vinegar, apples, bacon and toss until coated.

9

Divide onto four plates and garnish with dried cranberries or pomegranate seeds, toasted almond slices and shaved Pecorino Romano. Serve warm or at room temperature.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 291
% Daily Value *
Total Fat 20.5g32%
Saturated Fat 6.9g35%
Trans Fat 0g
Cholesterol 25.2mg9%
Sodium 590.2mg25%
Potassium 405.4mg12%
Total Carbohydrate 22.3g8%
Dietary Fiber 4.7g19%
Sugars 12.9g
Protein 11g22%

Vitamin A 10%
Vitamin C 106.4%
Calcium 22.7%
Iron 6.2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb Brussels sprouts trimmed and shredded
 1 Large Fuji Apple diced into matchstick pieces
 1 tbsp Lemon juice
 4 Slices cooked bacon, crumbled (can be omitted to be vegetarian or vegan)
  cup Dried Cranberries or Pomegranate Seeds
  cup Sliced almonds, toasted

Directions

1

Preheat oven to 350F. Toast sliced almonds for 5 minutes or until lightly golden brown. Cool then roughly chop. Set aside.

2

Either place the bacon on the baking tray used for the almonds and bake until golden, or cook in a skillet. Drain on paper towels.

3

Cut apple into matchsticks, keeping the skin on. Toss in lemon juice.

4

Shred trimmed Brussels Sprouts using the shredding blade of a food processor or slice thinly with a knife.

5

In a large skillet over medium-high heat, add 2 tbsp. olive oil.

6

When heated, add brussels sprouts and sauté 3 minutes until slightly wilted.

7

Remove pan from heat and pour contents into a large bowl.

8

Add remaining tablespoon olive oil, vinegar, apples, bacon and toss until coated.

9

Divide onto four plates and garnish with dried cranberries or pomegranate seeds, toasted almond slices and shaved Pecorino Romano. Serve warm or at room temperature.

Citrus Spice Brussels Sprout Salad

2 comments on “Citrus Spice Brussels Sprout Salad

  1. I was hoping to buy a few bottles of this awesome vinegar. Can you tell me when it will be back in stock?

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