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