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Take a bite of this Brussels sprout salad with its tangy vinaigrette and get a taste of summer.
*Remember to buy organic and avoid your food allergies when making this recipe! If you don’t know your food allergies, get them tested soon!

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

INGREDIENTS:

Vinaigrette:
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp organic brown mustard
  • 2 tbsp maple syrup
  • 1/2 tsp organic cinnamon
  • 1/2 tsp organic onion powder
  • 1/2 cup organic avocado oil
  • Celtic sea salt and organic black pepper OR grains of paradise

Salad:

  • 1 lb organic Brussels sprouts raw, shredded (sliced very thickly)
  • 8 slices nitrate-free bacon cut into pieces.
  • 2/3 cup of raw nuts of choice, chopped.
  • 1 medium organic apple (red if you like them sweeter, or a green apple for low sugar)
  • 2 tsp organic lemon juice
  • 1/2 cup organic dried cranberries

DIRECTIONS:

  1. Have all ingredients prepped before you begin.
  2. Heat a large skillet over medium-high heat and add bacon pieces.
  3. Cook bacon pieces until crisp, stirring to brown evenly. Remove with a slotted spoon to drain.
  4. Put shredded Brussels sprouts in a large bowl and toss with bacon and 1-2 tbsp of rendered bacon fat.
  5. Heat the same skillet over medium heat, add nuts, and sprinkle with sea salt.
  6. Cook for 3-5 minutes, stirring, until toasty, careful not to burn the nuts.
  7. Toss nuts with Brussels sprouts and bacon.
  8. Add chopped apples to sprouts and bacon.
  9. Add lemon juice and cranberries.
  10. Toss the salad.
  11. Add about half the dressing with the salad, leaving the rest to serve as extra.  Serve and enjoy!

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