Maple Mustard Brussels Sprout Salad

Summer salads are the perfect way to enjoy fresh produce, beat the heat with no cooking required, and spend less time preparing lunch and more time getting out and enjoying the sunshine with your family! Here at Wellshire we’re trying to soak up the sun as much as possible before the cool air sets in, so salads are an easy meal option. Which is why Maple Mustard Brussels Sprout Salad is the way to go!

We’ve partnered with Kristen Link, a Food Educator and blogger whose website, Wellness by Kristen, is full of yummy recipes and tips on healthy living. Likewise, she recently created a recipe with our Wellshire Virginia Brand Uncured Honey Ham Nugget; we’re excited to be working with her and share her colorfully delicious summer recipe with you! Especially because she made this delicious Maple Mustard Brussels Sprout Salad!

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Wellshire has a lot of great bacon options to choose from! All of our bacon options are all natural. antibiotic free, and humanely raised! No matter what your family needs, we’ve got an option for you to try! From sugar free to organic to turkey, check out all of our varieties here!

Looking for more lunch options? Check out the Eat Wellshire Blog here for even more delicious dishes!

Maple Mustard Brussels Sprout Salad (With Black Forest Bacon!)

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Prep Time 10 minutes
Total Time 10 minutes


For the Salad

  • 1 lb Brussels sprouts trimmed and shredded thinly - see recipe notes
  • 5-6 curly kale leaves stems removed and leaves chopped
  • 1 tsp olive oil
  • pinch salt
  • 1 small red onion thinly sliced
  • 1/2 lb Wellshire Farms Black Forest Uncured Bacon cubed and pre-cooked - see recipe notes
  • 1 cup dried cranberries
  • 1 cup raw pumpkin seeds pepitas

For the Dressing

  • 2 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 cup olive oil


  • Prepare the dressing by mixing together the mustard, maple syrup, apple cider vinegar and salt together in a small bowl. While whisking, drizzle in the olive oil until a creamy dressing forms.
  • In a large bowl, toss together the shredded Brussels sprouts and chopped kale. Drizzle with the teaspoon of olive oil and add the pinch of salt.
  • Using your hands, massage the kale and Brussels sprouts for about 3 minutes or until tender.
  • Add the onion, bacon, cranberries and pumpkin seeds.
  • Toss with the dressing and serve!


To prepare the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Stir the bacon often to ensure even browning. Once cooked, remove from the pan with a slotted spoon and drain on a plate lined with paper towels. Store in an air-tight container for up to 5 days. Bring to room temperature before adding to the salad.
To shred the Brussels sprouts: Slice the Brussels sprout in half lengthwise and then place the Brussels sprout cut side down and thinly slice crosswise from the root to the top of the Brussel sprout.
Recipe originally published by Kristen Link at
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