Easiest Way to Easy Eating on a Dime Brussel Sprout Salad with Bacon and Blue Cheese

Easiest Way to Easy Eating on a Dime Brussel Sprout Salad with Bacon and Blue Cheese Delicious, fresh and tasty.

Brussel Sprout Salad with Bacon and Blue Cheese. Roasted brussels sprouts tossed with crunchy bacon pieces, sweet dried cranberries and creamy blue cheese crumbles for a decadent side dish your family will be fighting over! Brussels sprouts are quickly becoming my favorite vegetable. This salad features shaved fresh Brussels sprouts, crispy bacon, blue cheese crumbles, and dressed in a warm bacon vinaigrette.

It would make the perfect no-cook Thanksgiving side dish!

Brussels sprouts roasted until crispy then topped with crumbled blue cheese and crispy bacon.

This is a hearty, comforting and wonderfully flavorful winter side dish.

You can cook Brussel Sprout Salad with Bacon and Blue Cheese using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brussel Sprout Salad with Bacon and Blue Cheese

1. It’s 6 tbs of olive oil.

2. Prepare 2 tbs of red wine vinegar.

3. You need 4 tsp of maple syrup.

4. It’s 1 tsp of salt.

5. Prepare 1 tsp of pepper.

6. You need 1/2 cup of blue cheese crumbles.

7. You need 6 cups of brussel sprouts-shredded.

8. You need 3 cups of parsley chopped.

9. You need 1/2 cup of dried cranberries.

10. Prepare 4 tbs of minced red onion.

11. You need 5 strips of bacon cooked and crumbled.

I mean, this is not your typical salad, and to be honest, it is more of a side dish than a salad.

This is a warm salad with all the fixins.

There are caramelized brussels sprouts, apples, pecans, crispy bacon, blue cheese and the sweetest, savoriest caramel apple vinaigrette that can be kind of addicting.

A traditional side dish, Brussels Sprouts, is brought to life with bacon, blue cheese, cranberries, and a splash of citrus.

Brussel Sprout Salad with Bacon and Blue Cheese instructions

1. Whisk together the olive oil, vinegar, maple syrup, salt and pepper. Set aside..

2. In another bowl, toss together the shredded brussel sprouts with the parsley. I used my Ninja to shred the brussel sprouts..

3. Now add the blue cheese crumbles, cranberries, onion and bacon bits to the brussel sprout and parsley. Toss well..

4. Add the olive oil mixture to the brussel sprout and coat well..

Pour in the water and Dijon mustard.

Cook and stir over medium-high heat until the water comes to a boil.

This Brussels sprout salad is made with shredded Brussels sprouts, apples, pomegranate, bacon, pecan and feta cheese, all tossed in a sweet and savory dressing.

The ultimate fall and winter salad that's full of flavor and texture.

I love a good salad, some of my favorites include Asian cucumber salad and Tuscan kale salad.