Description
A refreshing and vibrant Brussels Sprout Salad with a zesty citrus vinaigrette, toasted pecans, dried cranberries, crispy bacon, and Parmesan cheese. This salad offers a perfect balance of sweet, tart, and savory flavors making it an ideal side dish or light meal.
Ingredients
Scale
For the Citrus Vinaigrette
- 3 Tbsp Orange Marmalade
- 4 Tbsp Apple Cider Vinegar
- 4 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Fresh Lime Juice
- 1 pinch Crushed Red Pepper Flakes
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
For the Salad
- 2 dozen Fresh Brussels Sprouts (rinsed and drained)
- 1/2 cup Toasted Pecans (chopped)
- 1/2 cup Dried Cranberries (such as Craisins)
- 3 slices Bacon (cooked, drained, and crumbled)
- 1/2 cup Parmesan Cheese
Instructions
- Prepare the Brussels Sprouts: Rinse the Brussels sprouts thoroughly and drain them well. Trim the stem ends and thinly slice or shred the Brussels sprouts for an easy-to-eat texture.
- Make the Citrus Vinaigrette: In a mixing bowl, whisk together orange marmalade, apple cider vinegar, extra virgin olive oil, fresh lime juice, crushed red pepper flakes, kosher salt, and ground black pepper until fully emulsified and smooth.
- Toss the Salad: In a large bowl, combine the sliced Brussels sprouts, toasted pecans, dried cranberries, and crumbled bacon. Pour the citrus vinaigrette over the salad and toss well to coat all ingredients evenly.
- Add Parmesan and Serve: Sprinkle the Parmesan cheese over the salad just before serving and toss lightly to incorporate. Serve immediately for the freshest flavor and texture.
Notes
- To toast pecans, heat a dry skillet over medium heat and stir pecans for 3-5 minutes until fragrant.
- Use freshly grated Parmesan cheese for the best flavor.
- This salad is best served fresh but can be refrigerated for up to one day.
- For a vegetarian version, omit the bacon and add toasted sunflower seeds or chickpeas for protein.
