Shredded Brussels Sprout Salad with Bacon, Apple and Almonds

HAPPY first week in September!

Back to school means FAST WEEKNIGHT DINNERS!  At least in our house.

I love planning meals for the week and making them relatively simple so I am not stuck in the kitchen all night.  It is  important to me to have dedicated playtime with H in the evening and simple dinners make that a reality.

I’m also starting to feel the “Fall Vibe” even though I’m not mentally ready. But, Fall is here  so I might as well embrace it.

This Shredded Brussels Sprout Salad with Bacon, Apple and Almonds makes the perfect fall side dish and even works great as an entree or lunch.

And, the best part?  It’s kid-approved!

With all the yummy add-ins like bacon, apple, almonds, pepitas and parmesan you hardly realize you are eating Brussels sprouts.

We have been really blessed that H will pretty much try anything.  He happens to love Brussels sprouts but I know when I was a kid my twin sister and I hated them!  We would hide them in our pockets and then throw them down the sewer in our neighborhood.  We never thought our Mom knew but she totally did!  Still makes me laugh to this day.

Times have really changed and Brussels sprouts have become one of my favorite veggies!  Whether you love them or you hate them I think you are going to really enjoy this recipe.

This salad has OPTIONS!

If you eat Keto (which I know many are these days) this recipe can easily be modified.  Just use a keto-approved sweetener, omit the apple and replace with a lower sugar fruit like blueberries.  However, the amount of apple is minimal once you divide out the servings so you are probably ok enjoying as is.  Do what works for you and works with your daily carbs!

If you are Dairy Free or Paleo the parmesan can be omitted.  I personally love it without.  You won’t miss it a bit.

Unfortunately, this one is not AIP because of the dijon mustard in the dressing.  I have a feeling it would still taste fab without it. If you try please let me know in the comments below.

Cheers to the first week in September and the official start to the fall season.

In Love, Health + Gratitude

Print
Shredded Brussels Sprout Salad with Bacon, Apple and Almonds
Author: 
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1lb Brussels sprouts
  • 1 package of sugar-free bacon (I like Applegate no sugar added)
  • ½ cup raw almonds chopped
  • ½ cup raw pepitas
  • 1 Tbsp avocado oil + 2 pinches of salt
  • 1 medium-sized pink lady, honey crisp or granny smith apple cut into small pieces (you want an apple variety that is tart)
  • ½ cup olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp maple syrup, honey or Lakota Monk Fruit sweetener
  • 2 tsp dijon mustard
  • ¼ tsp salt
  • ¼ black pepper
  • Optional: ⅓ cup shredded parmesan
Instructions
  1. Cook bacon per your preference. Follow instructions on the back of the package. Once cooked cut into small pieces.
  2. Shred Brussels sprouts in a food processor or manually cut thinly by hand and place in a large bowl.
  3. Put 2 Tbsp avocado oil in a pan and add chopped almonds and pepitas. Add two pinches of salt and toast over medium heat. Cook them stirring constantly until golden brown. They will toast quickly so keep an eye on them.
  4. Make the dressing by combining olive oil, red wine vinegar, dijon mustard, sweetener of choice, ¼ tsp salt, and pepper. Mix until well combined.
  5. Add all ingredients along with dressing to the bowl with the Brussels sprouts and mix well.
  6. Serve with a sprinkle of optional parmesan on top.
Notes
This salad does not keep well in the fridge once all ingredients have been mixed together. I recommend storing all ingredients in separate containers in the fridge and tossing a serving together right before eating.

 

Back to Blog