Easy. Straightforward. Delicious. Packed with nutrition.
When a meal meets those four standards, I know it’s a keeper. I made this for the fam this past weekend and seriously, the word “WOW” kept coming out of our mouths as we shoveled fork-fuls of brussels sprouts and bacon in.
It’s something quick-that you can pull together in an instant.
I needed a dinner like this after having a tiny tailgate in our house Saturday afternoon. Our living room was filled with homemade nachos, screaming Aggies and by the end of the night, frustration (um, we lost). By the time everyone left, my house was a wreck, and so was my die-hard Aggie husband (Hi, Honey!).
This Brussels Sprout Salad was a refreshing end to the day and since we were both exhausted and needed a low-fuss meal, it fit the bill perfectly.
Brussels Sprout Salad with Bacon
Inspired by Pinch of Yum’s Chopped Brussels Sprout Salad with Chicken
Ingredients
1 cup cooked chicken, shredded
1 lb. Brussels sprouted, thinly sliced
4 slices bacon, preferably nitrate-free and from foraged pork
1/2 cup walnuts
1/4 cup parmesan cheese
1/4 cup chopped onion
juice of 1 orange
1 Tbsp. honey
2 Tbsp. olive oil
unrefined sea salt, to taste
freshly ground black pepper, to taste
Directions
Prep
Prepare the chicken and set aside. Using a food processor (with vegetable slicing attachment), a mandoline or sharp knife, thinly slice the Brussels sprouts. Chop the walnuts in the food processor. Set aside.
Cook
In a skillet without any oil, toast the walnuts until golden brown and fragrant. Stir constantly. Set aside. In a skillet over medium heat, fry bacon until crisp. With a slotted spoon, remove bacon and place on a paper/cloth towel-lined plate. Discard all but 1 Tbsp. of bacon grease from the pan. Chop the bacon and set aside.
Make the dressing
In the same skillet over medium-high heat, sautee onions for about 5 minutes until soft and golden brown. Transfer the onions to the food processor. Add honey, orange juice, and olive oil. Blend until a smooth liquid.
Last Steps
Using the same skillet (it should be empty now), sautee the Brussels sprouts over high heat until bright green, but still crisp (about 2 minutes). Remove from heat and transfer to a large bowl. Mix in chicken, walnuts, chopped bacon, and parmesan cheese. Season with salt and pepper.
Pour the dressing over the salad and toss together. Salad can be enjoyed warm or cold. (If there will be left overs, keep dressing separate so it doesn’t get soggy.)
Enjoy!
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