Brussels Sprout Salad with Citrus Vinaigrette
Healthy Brussels Sprout Salad with Citrus Vinaigrette is loaded with micro-thin shaved raw Brussels Sprouts, dried tart cranberries, crunchy buttery pecans and well, just because I can't help myself, smokey bacon.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Tbsp Orange Marmalade
- 4 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 1 pinch crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 dozen fresh brussels sprouts (rinsed and drained, see tips)
- 1/2 cup toasted pecans (chopped)
- 1/2 cup dried cranberries (I used Craisens)
- 3 slices bacon (cooked, drained and crumbled)
- 1/2 cup Parmesan cheese
Instructions
- 1
Combine all vinaigrette ingredients in a mason jar, cover and shake well. Store covered in the refrigerator until ready to use.
- 2
Use a mandoline and slice the brussels sprouts as thinly as possible. Hold them by their stem and stop about 2/3 of the way down to protect your fingers. This is not a job for your children, and since the sprouts are so small, you will not be able to use the cutting guard.
- 3
Add the dried cranberries and pecans and toss to combine. Drizzle with about two tablespoons of the Citrus Vinaigrette, toss to combine. Top with the crumbled bacon and Parmesan cheese. Serve immediately.