Brussels Sprout Salad with Bacon Vinaigrette
This Brussels Sprout Salad with Bacon Vinaigrette is a fresh, flavorful side dish made with thinly shaved Brussels sprouts, crispy bacon, toasted almonds, and shaved parmesan. Tossed in a warm bacon fat vinaigrette, it’s the perfect mix of savory, crunchy, and tangy, ideal for holidays or any weeknight dinner!
Equipment
Ingredients
- 1 lb. Bacon
- 1/2 cup Roasted almonds roughly chopped
- 2, 16 oz. bags Brussel sprouts thinly shaved
- 4 oz. Parmesan cheese shaved
For the Bacon Vinaigrette
- 1/3 cup Bacon fat
- 2 tbsp Dijon Mustard
- 1/4 cup Honey
- 1/2 tsp Salt
- Fresh ground black pepper
Instructions
- Preheat oven to 400 degrees F, layer bacon in a single layer on a sheet pan. Bake for 12-15 minutes until cooked through and crispy. Remove from oven and let cool. Once cooled, chop roughly.1 lb. Bacon
- Set aside 1/3 cup of bacon fat for the dressing, add the remaining bacon fat to a sauté pan. Heat over medium heat, add in almonds, and sauté for 4-5 minutes until toasted. Remove from heat and set aside.1/2 cup Roasted almonds
- Thinly slice Brussel sprouts on a mandolin or carefully with a knife, set aside. Add the 1/3 of bacon fat to a large mixing bowl, combine with honey, Dijon, salt, and pepper. Whisk to combine. Add in the chopped bacon, toasted almonds, and shaved parmesan. Toss to combine.2, 16 oz. bags Brussel sprouts, 1/3 cup Bacon fat, 2 tbsp Dijon Mustard , 1/4 cup Honey, 1/2 tsp Salt, Fresh ground black pepper , 4 oz. Parmesan cheese
- Serve immediately or store in the fridge for up to 24 hours.
Nutrition
Serving: 1servingCalories: 570kcalCarbohydrates: 26gProtein: 19gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 16gTrans Fat: 0.002gCholesterol: 27mgSodium: 1679mgPotassium: 205mgFiber: 6gSugar: 13gVitamin A: 174IUVitamin C: 3mgCalcium: 293mgIron: 4mg