Balsamic Brussels Sprout Salad
This wonderful mixture is out of this world! This brussels sprout salad recipe is tossed in a homemade balsamic vinegar dressing on a bed of cool and crisp brussels sprouts. Add crispy bacon, dried cranberries, and fresh shaved Parmesan cheese and you have one incredible tasting salad that pairs perfectly with so many dinner recipes!
Servings: 8 servings
Calories: 219kcal
Ingredients
For the salad
- 1 bag brussel sprouts, (about 6 cups)
- ¼ cup dried cranberries
- ¼ cup bacon, chopped (turkey or pork bacon) 4-5 slices.
- 2 teaspoons garlic, minced
- 4 Tablespoons parmesan cheese, freshly graed or shaved
For the balsamic dressing
- ¼ cup balsamic vinegar
- ⅔ cup extra virgin-olive oil
- 1 Tablespoon dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon chopped parsley, optional
Instructions
- Trim the ends off the brussels sprouts and discard. Then, peel off each leaf until you get to the heart. Do this to each brussel sprout and then rinse well.
- Fill a large pot with water. Add a pinch of salt and bring the water to a boil. While waiting for the water to boil, make an ice bath by getting out a big bowl and filling it with ice and water. Set aside.
- Once the water comes to a boil, add in the brussels sprouts leaves in small batches and blanch for 20-30 seconds in the boiling water. Expert Tip: 20-30 seconds is all you need for the color of the leaves to brighten, yet remain crisp.
- With a slotted spoon, remove the leaves from the boiling water and put them in the ice bath. Once the leaves have cooled in the ice bath, (about 1 minute) you'll notice how the leaves turn a bright green.
- Once they've cooled, place them in a salad spinner to get rid of the excess water. Set aside to dry.
- In a large skillet, sauté the uncooked bacon. Once the bacon is done, cut it into bite-size pieces and then sauté with 2 cloves of minced garlic for 1-2 minutes. Once done, set aside.
- While the brussels sprouts are drying and the bacon is cooling, combine the the balsamic vinegar, EVOO, dijon mustard, and seasoning in a medium-sized bowl. Mix well and set aside.
- Add the brussels sprouts, chopped bacon, and dried cranberries to a large bowl. Drizzle on the balsamic vinegarette dressing and mix well. Top with freshly shaved or grated parmesan cheese and fresh ground black pepper.
- Serve immediately.
Notes
- You can use a traditional style balsamic vinegar, but if you have a flavored one, use it! Balsamic reductions also work really well.
- For the bacon, both turkey and pork bacon work well and taste amazing. If you're looking for a healthier version, turkey bacon is the better option.
- To make this recipe ahead of time, prepare all the ingredients according to the instructions, including the step for blanching. Store each ingredient in a separate container and place in the refrigerator. When you're ready to stir, combine the salad ingredients and drizzle on the dressing and serve.
- The salad and dressing ingredients can be combined, stored in the refrigerator, and enjoyed within 24 hours before the salad gets soggy.
- Do not freeze. This is enjoyed best when it's fresh.
Nutrition
Calories: 219kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 206mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 1mg