This Bacon and Brussels Sprout Cranberry Salad is a delicious combination of flavors and textures. Crispy bacon, roasted Brussels sprouts, sweet dried cranberries, and toasted almonds are tossed together in a tangy vinaigrette. It's the perfect side dish for your holiday table or any time of year. This salad is not only tasty but also nutritious, packed with vitamins and antioxidants. It's easy to make and requires just a few simple ingredients. Give it a try and impress your family and friends with this delightful salad!
Ingredients
- Bacon strips - 6
- Brussels sprouts - 1 pound
- Dried cranberries - 1/2 cup
- Sliced almonds - 1/4 cup
- Olive oil - 2 tablespoons
- Lemon juice - 2 tablespoons
- Dijon mustard - 1 tablespoon
- Honey - 1 tablespoon
- Salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon
Directions
- Preheat the oven to 400°F (200°C).
- Place the bacon strips on a baking sheet and bake for 10-12 minutes until crispy. Remove from the oven and let it cool. Once cooled, crumble the bacon into small pieces.
- Trim the Brussels sprouts and cut them in half. Place them on a separate baking sheet and drizzle with olive oil. Season with salt and black pepper.
- Roast the Brussels sprouts in the preheated oven for 15-20 minutes until they are tender and slightly browned.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
- In a large mixing bowl, combine the roasted Brussels sprouts, dried cranberries, toasted almonds, and crumbled bacon.
- Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
- Let the salad sit for 5 minutes to allow the flavors to meld together before serving.
- Serve the Bacon and Brussels Sprout Cranberry Salad as a side dish with your favorite main course or enjoy it on its own as a light and nutritious meal.
