Steps to Prepare Brussel Sprout Salad with Bacon and Blue Cheese in 20 Minutes at Home

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brussel sprout salad with bacon and blue cheese. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Brussel Sprout Salad with Bacon and Blue Cheese is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Brussel Sprout Salad with Bacon and Blue Cheese is something that I’ve loved my whole life. They are fine and they look fantastic.

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

To begin with this particular recipe, we have to prepare a few ingredients. You can cook brussel sprout salad with bacon and blue cheese using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Brussel Sprout Salad with Bacon and Blue Cheese:

1. Make ready 6 tbs olive oil
2. Prepare 2 tbs red wine vinegar
3. Prepare 4 tsp maple syrup
4. Prepare 1 tsp salt
5. Make ready 1 tsp pepper
6. Get 1/2 cup blue cheese crumbles
7. Get 6 cups brussel sprouts-shredded
8. Get 3 cups parsley chopped
9. Take 1/2 cup dried cranberries
10. Make ready 4 tbs minced red onion
11. Prepare 5 strips 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. Pour in the water and Dijon mustard.

Steps to make Brussel Sprout Salad with Bacon and Blue Cheese:

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.

Cook and stir over medium-high heat until the water comes to a boil. Switch out the blue cheese for feta and I'm in for this one. I actually had raw Brussels sprouts in a salad at a brewpub - it was a Brussels sprouts and kale salad with Caesar dressing and grilled chicken. 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.

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