Brussels Sprouts Salad with Bacon and Apple Vinaigrette

• porciones: 10 servings
• tiempo activo: 15 minutes
• tiempo total: 25 minutes

Ingredientes

3 Tbsp apple juice

3 Tbsp apple cider vinegar (or lemon juice)

1 Tbsp mustard (brown or dijon)

1 1/2 tbsp date paste (or syrup, *or pure maple syrup or honey, use date paste* for Whole30)

1/2 tsp cinnamon

1/2 tsp onion powder

1/2 cup light olive oil (or avocado oil)

Sea salt and black pepper to taste

1 lb brussels sprouts (raw, shredded, sliced very thinly or pre-shredded Brussels sprouts)

8 slices nitrate free bacon (sugar free for Whole30, cut into pieces)

1 tbsp rendered bacon fat

2/3 cup hazelnuts (chopped, or nuts of choice)

Sea salt (for nuts)

1 med apple (chopped)

2 tsp lemon juice

1/2 cup dried cranberries (fruit-sweetened for Whole30)

Instrucciones

Have all ingredients prepped and ready to go before beginning.

Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.

Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.

Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.

Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.

To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.

Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*

Nutrición

• Calorías: 292 kcal
• Grasa Total: 24 g
• Grasa Saturada: 4 g
• Colesterol: 12 mg
• Sodio: 148 mg
• Carbohidratos Totales: 16 g
• Fibra Dietética: 3 g
• Azúcares Totales: 9 g
• Proteína: 5 g