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

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.

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. She recently created a recipe with our Wellshire Black Forest Bacon; we’re excited to be working with her and share her perfectly delicious summer recipe with you!

Print Recipe
Maple Mustard Brussels Sprout Salad (With Black Forest Bacon!)
Prep Time 10 minutes
Servings
Ingredients
For the Salad
For the Dressing
Prep Time 10 minutes
Servings
Ingredients
For the Salad
For the Dressing
Instructions
  1. 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.
  2. 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.
  3. Using your hands, massage the kale and Brussels sprouts for about 3 minutes or until tender.
  4. Add the onion, bacon, cranberries and pumpkin seeds.
  5. Toss with the dressing and serve!
Recipe Notes

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 http://wellnessbykristen.com/blog/maple-mustard-brussels-sprout-salad-with-black-forest-bacon.

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