Brussels sprouts make this salad above the rest! If you love Brussels sprouts as much as me try this Brussels sprouts Parmesan Salad, Sheet Pan Roasted Garlic Herb Chicken with Potatoes and Brussels sprouts, Maple Roasted Brussels sprouts and Butternut Squash or Roasted Maple Brussel Sprouts with Bacon.
Apple Bacon Brussels Sprouts Salad
My love for Brussels sprouts continues to grow with every recipe I make. They are so fresh, crispy, crunchy and have the flavor that I love in every bite! The crisp apples, bacon and soft cranberries and goat cheese with a little crunch from the pumpkin seeds just brings this salad to life. Have this for a quick lunch throughout the week, as a side salad to any meal or enjoy it over the holidays with family and friends. It all comes together so quickly and easily with a few basic steps. Once you try this, if you love Brussels sprouts then you have to try these Perfect Sautéed Brussels Sprouts with Bacon or these Creamy Parmesan Garlic Brussels Sprouts.
Ingredients to Make a Brussels Sprouts Salad
These ingredients are simple, healthy and go so well together! Drizzle the maple dijon dressing over top and you have one AMAZING salad combination. Check out the recipe card at the bottom of the post for all of the exact measurements.
Brussels sprouts: this is the main ingredient and base for this salad. Green apple: enjoy the crisp, tart flavors of green apples in this salad. Red apple: sweet, juicy and delicious in every slice. Bacon: who doesn’t love a little bacon! Cranberries: soft and sweet add in to mix up with. Pumpkin seeds: plain but subtle seed that is savory and adds another texture in this salad. Goat cheese: a soft cheese that adds a bit of flavor.
Maple Dijon Dressing
Olive oil: this combines all the syrup and adds an extra flavor in the dressing. Maple syrup: sweet and sugary syrup. Apple cider vinegar: this is a tangy and sweet vinegar. Dijon Mustard: savory mustard that adds a hint of spice.
How to Make Apple Bacon Brussels Sprouts Salad
This is a simple salad to make and just needs to be tossed together then whisk the dressing for the complete salad experience. To make it easier, you can even buy store bought shredded Brussels sprouts or bacon pieces to speed up the process and just toss together.
More salad recipes
Avocado, Tomato and Cucumber Arugula Salad Southwest Chickpea Salad Grilled Caesar Salad Broccoli Ramen Salad Chilled Cucumber Tomato Salad
If you have extra shredded Brussels sprouts, just place them in a ziplock bag and store them in the fridge.
Dried Fruit: bananas. apples. craisins or raisins. Fruit: pomegranate seeds or fresh strawberries are fresh and delicious in this salad. Apples: any flavor or type of apple that you prefer are great. I like granny apples or honey crisp. Vegetables: onions, bell peppers or cucumbers are a great way to add more crunchy texture. Cheese: feta cheese or a jalapeño jack cheese is fun to spice it up with. Meat: add in chicken or steak strips. Nuts: walnuts or pecans or almond slices.
Use pre-shredded Brussels sprouts: If you are short on time, buying pre-shredded Brussel sprouts and pre-cooked bacon from your local grocery store. Use different add-ins: Mix and substitute any of the add ins for what you have in your pantry. (see variations listed above) Make it ahead of time: Make the Brussel sprouts ahead of time to help save time on the day of. You can prepare your salad dressing ahead of time too. Use fresh cheese: Enjoy a richer blend of goat cheese by buying a fresh block of goat cheese instead of the pre-crumbed goat cheese that comes in a plastic tube. You can do the same for feta cheese too.
Making the dressing ahead: make this dressing ahead of time and placing in an airtight container for 3 to 4 days and stored in the refrigerator. When ready to use, whisk until all the ingredients are mixed together. Making the Brussel sprouts ahead: Rinse and prepare your shredded Brussels sprouts ahead of time. These will last about one week in an airtight container stored in the refrigerator. In the Refrigerator: Once the dressing and salad is mixed together it is hard to keep it from going bad even when refrigerated. This salad is easy to toss together the day of and making smaller portions is helpful if you are wanting it all week long. You will want to leave your salad dressing off until you are ready to eat.
