Thanksgiving Side—Waldorf Brussels Sprout Salad

This light flavorful salad is a perfect accompaniment to your Thanksgiving dinner.  You can make this ahead of time and serve at room temp. If you want to make it even easier, buy pre-shredded Brussels sprouts at Trader Joes or you local grocer.  I will be making this all winter long…

Have a safe and blessed Thanksgiving!

Thanksgiving Side---Waldorf Brussels Sprout Salad

 

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Author: Tonja Engen

Ingredients

• For the Salad:
• 12 oz. bacon, cooked and chopped
• 1 lb Brussels sprouts, trimmed and shaved (you can also buy pre-shredded)
• ½ cup walnuts
• 2 celery stalks, diced
• ¼ cup craisins
• ½ Granny Smith apple, cut into thin ¼" matchsticks
• For the Dressing:
• ⅛ cup champagne, red, or white wine vinegar
• 1½ tablespoon spicy brown mustard
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ½ garlic clove or 1½ teaspoons garlic powder
• ⅛ cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Run the Brussels sprouts through the food processor, using the slicing blade. Transfer the shredded sprouts to a serving bowl.
2. In a medium skillet, cook chopped bacon until crisp and remove to paper towel lined plate.
3. In the same skillet over medium-low heat, add walnuts and craisins to the bacon fat. Cook until nuts are toasted and craisins are soft and rehydrated, 3-5 minutes.
4. Pour hot bacon, walnuts, and craisins into the sprouts and toss. This will allow the leaves to wilt and soften slightly.
5. In a small bowl, combine olive oil, vinegar, mustard, honey, garlic, and salt to taste.
6. Add the dressing, celery, and apples to the Brussel sprouts. Toss to combine, and salt to taste. Serve warmed or cool.

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