Ingredients

The following ingredients have 4 Servings
  • 8 oz Brussels sprouts
  • 4 slices bacon, diced
  • 1/4 cup finely minced red onion
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp pure maple syrup (optional)
  • 1/3 cup dried cherries (preferably unsweetened)
  • 1/3 cup chopped almonds (smoked or toasted)
  • 1/4 tsp salt (or more, to taste)
  • 1/4 tsp pepper (or more, to taste)

Instruction

  • Shred Brussels sprouts in a food processor fitted with the shredding blade, or slice thinly lengthwise into thin ribbons. Set aside.
  • In a medium saucepan, cook the bacon until crisp and browned. Set bacon aside and drain all but 2 Tbsp of the bacon grease.
  • Add onion to pan and saute 2-3 minutes, or until slightly softened and all the browned bits from the bacon are scraped up. Turn off heat.
  • Add vinegar and syrup (if using). Stir to combine, then pour over shredded Brussels sprouts. Add crisped bacon, dried cherries, almonds, salt, and pepper. Toss all together for 2-3 minutes. (At first, you might think there isn’t enough dressing. Continue to stir. As the sprouts wilt a little, they’ll soften and the dressing will be plenty to coat the salad.)
  • Serve immediately.