Do you tire of the same ol’ salad? Even if you are a salad lover, I bet you love to change it up a bit from time to time. Right? This Brussels sprouts salad is just the dish you need!
If the only Brussels sprouts you’ve known are soft and mushy, then you haven’t met the Brussels sprouts of my table. We love them so many ways, and this quick and easy skillet salad is just one of them. It’ll make a Brussels sprouts lover out of just about anyone.
Plus, it has bacon. In the south, bacon is a food group, y’all. We use it in just about EV.ER,Y. THING. Our grandmothers would have never, ever, ever tossed out that bacon fat goodness. They used it for seasoning and smothering. It made its way into biscuits and pie crusts. And well, just about everything.
And it sure makes a tasty addition to this salad. You know it’s healthy again, right?
Well, it’s back in food fashion again anyway.
On the other hand, Brussels sprouts are considered to be one of the world’s healthiest vegetables. They have high levels of several important nutrients and have been linked to a number of ways they benefit your health.
According to healthline.com, 1/2 cup of cooked Brussels sprouts yields:
- Calories: 28
- Protein: 2 grams
- Carbs: 6 grams
- Fiber: 2 grams
- Vitamin K: 137% of the RDI
- Vitamin C: 81% of the RDI
- Vitamin A: 12% of the RDI
- Folate: 12% of the RDI
- Manganese: 9% of the RDI
Brussels sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function. In addition, they are high in antioxidants.
Eating a bowl of this salad is just like spending an hour in the gym! (We can all dream, can’t we?)
Seriously, it’s good. Eat it.
Notes
Adapted from Cook's Illustrated.
Ingredients
Vinaigrette
- 1/4 cup red wine vinegar
- 1 Tablespoon whole grain mustard
- 1 teaspoon honey
- Sea salt
- Freshly cracked black pepper
Salad
- 1 shallot, thinly sliced
- 4 slices Petit Jean Hickory Smoked Bacon, cut into 1/4-inch slices
- 1 - 1 1/2 pounds Brussels sprouts, trimmed and very thinly sliced
- 1 1/2 cups thinly shredded red cabbage, arugula or shredded kale
- 2-3 ounces shaved Parmesan
- 1/2 cups chopped, smoked almonds or pistachios
Instructions
Vinaigrette
- In a small bowl, whisk red wine vinegar, whole grain mustard, honey and pinch of sea salt and freshly cracked black pepper.
- Add thinly sliced shallot, stirring to combine. Cover bowl with plastic wrap and microwave 45-60 seconds.
- Stir; cover and let cool to room temperature.
Salad
- In a large skillet, cook bacon over medium heat, stirring frequently until crisp. Remove bacon from skillet and drain on paper towels; reserve rendered fat.
- Return skillet with fat to heat and add Brussels sprouts and cabbage, arugula or kale, tossing to coat.
- Wilt sprouts and cabbage 1-2 minutes; pour vinaigrette over all and toss well to combine. Stir in bacon.
- Season to taste with additional salt and pepper.
- Transfer to serving bowls. Garnish with shaved Parmesan and chopped, smoked almonds or pistachios.
