Description
This recipe for Brussels Sprouts Salad with Bacon and Fig Dressing is perfect for a fall dinner or even the holidays. It features crunchy shredded Brussels sprouts, juicy pomegranate seeds, tangy blue cheese and a delicious rich and bright bacon and fig dressing.
Ingredients
Units
Scale
- 1 lb. brussels sprouts (about 5 cups), trimmed and halved
- 3 strips thick-cut bacon (about 4 oz.), cut into 1-inch strips
- 1–2 Tbsp. tap water
- 1 Tbsp. fig jam
- 1 Tbsp. whole grain mustard
- 2 tsp. fresh thyme leaves
- salt and pepper, to taste
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 pear, chopper
- 1/2 cup pomegranate arils, plus more for serving
- 1/2 cup crumbled blue cheese, plus more for serving
- 1/2 cup chopped toasted almonds
Instructions
- Shred brussels sprouts in a food processor fitted with a blade attachment. Pulse about 6-10 until shredded but not ground. Transfer mixture to a large serving bowl. Set aside.
- Add bacon and water to a large cast iron skillet or stainless steel skillet and heat over medium. Cook, stirring occasionally, until crispy, about 5 minutes. Remove from heat and transfer bacon to a paper towel-lined plate; leave the drippings in the skillet.
- Return skillet to low heat and add the fig jam and mustard and stir to combine. Stir in the fresh thyme and salt and pepper to taste. Add the vinegar and whisk to combine. Remove skillet from heat and whisk in oil.
- To assemble the salad, top the brussels sprouts with pears, pomegranate arils, blue cheese and almonds. Drizzle with dressing and toss to combine. Serve immediately or store in an airtight container for up to 4 days (tastes best within 2 days). Garnish with more pomegranate arils and blue cheese.Â
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make ahead, store the salad and dressing in separate containers in the refrigerator for up to 4 days.
- You can swap out the pears for apples.
- If you don’t want to use blue cheese, try feta, goat cheese or parmesan.
- I recommend using fresh pomegranate arils, but you can use frozen (and thawed) in a pinch.
- Prep Time: 15 min.
- Cook Time: 6 min.
- Category: Salads
- Method: Skillet
- Cuisine: American