Brussels Sprouts & Apple Salad

Brussels Sprouts & Apple Salad

serves 4-6

  • 4 cups shredded brussels sprouts
  • lemon bacon vinaigrette, recipe below
  • 2 tablespoons fresh thyme leaves
  • 1 honey crisp apple, cored and thinly sliced
  • 1/2 pecan halves or pieces, toasted
  • 1/4 cup crumbled bacon (or pomegranate for a meatless version) 

Toss the shredded brussels sprouts with lemon bacon vinaigrette and transfer to a serving dish. Top with fresh thyme leaves, apple slices, toasted pecan, and crumbled bacon. Save any leftovers in the refrigerator and enjoy within 2-3 days. 

Lemon Vinaigrette

makes about 1/3 cup vinaigrette

  • 1 tablespoon lemon juice
  • 2 teaspoons stoneground mustard
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons bacon fat, warmed to liquid form (substitute olive oil if preferred) 

In a medium-sized mixing bowl whisk together lemon juice, mustard, vinegar, honey, minced shallot, salt, and black pepper. Stream in warmed bacon fat while whisking until the vinaigrette is well-integrated and creamy. You can also accomplish this by shaking the vinaigrette in a sealed jar, rather than whisking it. Store any leftover vinaigrette in a sealed container in the refrigerator and use within a week. 

Thank you!