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Bacon Brussels Salad

This winter salad combines in-season veggies with blue cheese and bacon, which is why it's probably my favorite way to eat kale and sprouts.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Keyword: gluten-free, main courses, salads
Servings: 6

Ingredients

For the salad:

  • 1 lb bacon
  • 1 lb Brussels sprouts, washed, trimmed and cut in half lengthwise
  • Salt and pepper
  • 1 lb kale, washed, de-stemmed and roughly chopped
  • ½ cup blue cheese, crumbled
  • 1 shallot, thinly sliced

For the dressing:

  • ½ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  • Preheat oven to 400°F. Line two baking sheets with foil, lay bacon strips side-by-side in pan and bake for about 12 minutes, or until bacon is crispy. Let bacon cool and place on paper towel-lined plate. Lift foil and drain grease into medium skillet.
  • Heat drippings on medium-high and add sprouts and salt and pepper to taste. Reduce to medium and saute sprouts for about 10 minutes, stirring occasionally, until tender and browned.
  • In a large salad bowl, toss kale and massage briefly to tenderize. Mix in shallots, cheese and sprouts. Roughly chop bacon and mix that in, too.
  • Whisk dressing ingredients until emulsified, or shake in a mason jar. Serve salad with dressing, storing leftover dressing in separate container to keep the salad crisp.