Description
This crunchy, tangy Bacon and Brussels Sprout Salad is packed with texture and bold flavors. Shredded Brussels sprouts are tossed with crispy plant-based bacon, toasted almonds, cheese, and a zesty maple-mustard vinaigrette for a truly unforgettable bite.
Ingredients
Scale
- 1 pound Brussels sprouts, shredded
- 1/2 cup sliced almonds
- 1/2 cup shredded cheese (parmesan or cheddar)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plant-based bacon bits
Instructions
- Heat a skillet over medium heat and toast sliced almonds until lightly golden. Set aside.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- Crisp the plant-based bacon bits in a hot skillet for 2–3 minutes. Let them cool.
- In a large bowl, combine shredded Brussels sprouts, toasted almonds, shredded cheese, and crispy bacon bits.
- Pour the dressing over the salad and toss well to coat.
- Let sit for 10 minutes to allow flavors to meld. Give it a final toss before serving.
Notes
- Use fresh lemon juice for the brightest flavor.
- Let the salad rest after dressing for a better flavor blend.
- Add fruit like apple slices or dried cranberries for a touch of sweetness.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 4g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
Keywords: brussels sprout salad, vegetarian salad, easy lunch, crunchy salad, plant-based bacon