Something about springtime makes me want to step my salad game up. In the cold northern winters finding actual fresh produce is near impossible, it is either subpar produce or very expensive. So my salad game suffers in the winter (except for maybe my Roasted Pear & Pecan Salad) but now that the snow is gone and the birds are singing let my salad game begin! So today I am sharing my Balsamic Brussel Sprout Salad!
This salad is absolutely perfect to go along with anything grilled. Simple to put together I love paring this salad with grilled chicken breasts or grilled pork chops. It is the perfect combination of crunchy greens, a balanced healthy dressing, sweet raisins, salty bacon, and crunchy seeds, this is the type of side salad that I fill my plate with and lick it clean. And this salad is soooo easy to make 🙂
Balsamic Brussel Sprout Salad is put together in a few simple steps. Over medium heat you cook the bacon in a skillet 5-8 minutes until crispy. Meanwhile in a large bowl whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, and salt & pepper to make the easy dressing. The brussel sprouts are then cut up and added to the dressing along with pumpkin seeds, raisins, and the crumbled bacon. The salad is then tossed and it is ready to serve! So easy right!? So check out my tip & tricks below and then get making this delicious salad!
TIPS & TRICKS:
- Go ahead and buy precut brussel sprouts, I won’t judge 😉
- I use raisins and pumpkin seeds for some sweet and crunch but feel free to mix it up with dried cranberries or other nuts and seeds
- I HATE dishes so I make the dressing and salad together in the same bowl, if you are not serving immediately make the dressing in a separate bowl to add to the salad when you are ready to serve
- For salt & pepper I used about 1/4 teaspoon of each in my dressing ‘to taste’
- 2 pounds brussel sprouts
- 1/3 cup roasted pumpkin seeds
- 1/3 raisins
- 4 strips bacon
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- salt & pepper to taste
- Over medium heat cook bacon in a skillet 5-8 minutes until crispy. Place bacon on a paper towel to let grease drain and for the bacon to cool.
- Meanwhile in a large bowl whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, and salt & pepper to taste.
- Wash & trim the ends off the brussel sprouts. Use a sharp knife to chop the brussel sprouts into shaved pieces.
- Add brussel sprouts, pumpkin seeds, raisins, and crumble the bacon into the large bowl on top of the dressing.
- Toss and serve immediately.
Peace & Love
The Schmidty Wife