This 5 Ingredient Brussels Sprout Salad is mixed with crispy bacon and a Dijon mustard, maple and lemon dressing and makes the perfect salad for a meal or can be served as a side dish (think that big holiday that is coming up, Thanksgiving).
I loooove some delicious cooked or roasted Brussels sprouts! They’re super healthy, cook very well, and are fantastic in a salad (especially if said salad includes BACON!).
But I know some people have had some traumatic experience with Brussels sprouts as a child where they were forced to eat mushy ones and forbidden to leave the table unless their Brussels sprouts were eaten, leaving them to (understandably) hate the little guys. My heart goes out to them, it truly does, but I think I have just the salad to get any non lover of Brussels sprouts loving them, THIS weeks Five Ingredient Friday, 5 Ingredient Brussels Sprout Salad!
Making this salad starts by cutting(or using a mandolin) the Brussels sprouts super finely (it gives them almost an airy quality), then one makes a little sauce for them (perfect combo of sweet, savory, and tangy), then one cooks bacon, then one adds Brussels sprouts in with the bacon and finishes it off with the sauce which coats everything to perfection.
Soooo yummy! My hubby even said it’s so good it’s BS (haha, get it, BS=Brussels sprouts). But I can’t take all the credit for this recipe! My good friend Debbie (the one who introduced me to 20 minute turkey taco salad and whose beautiful little daughter ‘kid approved’ the 5 ingredient mac and cheese) made this delicious salad when I was at her house and I just couldn’t get enough of it (I’m pretty sure I ate an entire bowl of it and went back for seconds and possibly thirds lol.)
- 1 Lb Brussels Sprouts shredded
- 1/2 Lb Bacon chopped
- 1.5 Tbs Dijon Mustard
- 1 Tbs Maple Syrup
- 1/2 Lemon juice from lemon
- Cut bacon into little pieces and put in a frying pan and turn heat to medium-high and cook the bacon.
- While the bacon is cooking, shred the Brussels sprouts (I used a mandolin for this, just watch your fingers 🙂 )into a bowl. When Brussels sprouts are done, make the sauce.
- In a small bowl whisk together Dijon Mustard, Maple Syrup, and juice of half a lemon.
- When bacon is done and crispy, add the Brussels sprouts to the pan, stir, coating the Brussels sprouts with the bacon and bacon grease, then add the sauce of Dijon mustard, maple syrup, and juice of lemon. Stir all ingredients and cook for about 5 minutes, until Brussels sprouts are warm, but have not lost all their crispness. Remove from heat, spoon salad into a bowl or onto plates and serve warm.