Brussels Sprouts Salad with Bacon and Dried Cherries

ingredients for Brussels sprouts salad with warm bacon dressing arranged in a white bowl with tongs

Brussels Sprouts Salad with Bacon and Dried Cherries

Shaved Brussels sprouts salad with warm bacon dressing is the ideal side dish to serve with roast pork, beef, or chicken. Tangy, warm bacon dressing is poured over shaved Brussels sprouts, green onions, and dried cherries in this easy but sophisticated tasting recipe.

Servings:

Author: Mary Younkin

Ingredients

4 strips bacon
1 pound Brussels sprouts halved, or quartered if large
¾ teaspoon kosher salt divided
½ cup dried cherries
4 green onions thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon light brown sugar
1 tablespoon water
¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Cook the Bacon

Preheat the oven to 400°F. Line a sheet pan with foil and place the bacon on it. Bake for 12-20 minutes, depending on the thickness of the bacon and desired crispness. Immediately transfer the cooked bacon to a paper towel-lined plate. Carefully lift the foil and use it to pour about 2 tablespoons of the bacon fat into a measuring cup. Set aside. Chop the bacon and set aside.

Prep the Salad

Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. If you don't have a food processor or choose not to use one, trim the ends of the Brussels and slice them as thinly as possible with a sharp knife. Transfer the shaved sprouts to a mixing bowl.
Sprinkle about ¼ teaspoon of salt over the Brussels sprouts and toss with your hands. Scatter the cherries, onions, pecans, and bacon over the Brussels sprouts and set aside.

Make the Dressing

In a stainless saucepan over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, ¼ teaspoon of salt, and pepper. Bring to a boil and whisk to combine. Immediately pour over the salad and toss to coat.
Taste the salad and adjust the salt and pepper if desired. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.

Notes

recipe adapted gently from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood

Nutrition