Brussels Sprouts Winter Salad
This salad is full of bright and deep flavors, saturated with fried brussels sprouts, bacon, apples, goat cheese and doused in a delicious homemade garlicky vinaigrette.
What you'll need: Serves 4
6-8 pieces raw bacon, reserve rendered fat
1 lb brussels sprouts (thinly sliced, roots trimmed)
10 oz chopped kale
1-2 granny smith apples, diced small
4 oz honey goat cheese
1/4 cup candied walnuts and dried cranberries salad topping
For the garlicky vinaigrette dressing:
1/4 cup olive oil
1 garlic clove, minced
1 tsp Dijon
2 Tbsp maple syrup
2 tsp wine vinegar (red or white)
1 tsp salt
How to make it:
Cook the bacon in a large skillet over medium heat for 10 minutes or until golden brown, flipping halfway. Remove bacon to a paper towel-lined plate to let cool. Turn the heat off until you're ready to use the fat.
Tear off the outer layers of the brussels sprouts. Thinly slice with either a knife or a mandolin, discarding the end.
Add the slivered sprouts into the bacon fat skillet and cook over medium-high. Stir well to coat the Brussels sprouts in the bacon fat and then spread the brussels into an even layer. Let cook until caramelized and mostly golden brown, about 10 minutes, stirring occasionally. Give them time to brown before moving around too much.
Meanwhile, mix up the salad dressing into a mason jar and shake well. Using a large salad bowl, pour dressing over kale. Toss to combine. Dice the bacon into bits, and the apple into small bite pieces.
Assemble the salad. Sprinkle the bacon bits, fried brussels sprouts, diced apple, goat cheese, walnuts and cranberries over top. Give a gentle toss and serve.
Notes:
If you're dairy free, Paleo, or Whole30, you can either omit the cheese or use a non-dairy crumble cheese option. Goat's cheese is a dairy-free alternative to cow's cheese, as it contains less lactose and milk protein allergens. However, it is not suitable for people with lactose intolerance, as it contains more lactose than goat's milk.