Description
This Brussels sprout salad with dijon mustard vinaigrette and bacon is a crunchy crowd pleaser and a yummy salad.
Ingredients
28 oz Brussels sprouts, rinsed and thoroughly dried
2 1/2-3 tablespoons Dijon mustard
1 tablespoon avocado oil
1 teaspoon red wine vinegar
1-2 tablespoons plain Greek yogurt (or mayo)
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 tablespoons water, added gradually
4 slices bacon, cooked and chopped
Freshly cracked black pepper, to taste
Optional: 1/2-1 teaspoon maple syrup or honey
Instructions
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Rinse the Brussels sprouts and pat them completely dry.
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Using a food processor or box grater, finely shred the Brussels sprouts. Set aside.
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Cook the bacon using a stovetop, oven, or air fryer until crisp, about 8–12 minutes depending on method. Drain on a paper towel, chop into pieces, and set aside.
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In a bowl, whisk together the Dijon mustard, avocado oil, red wine vinegar, Greek yogurt, garlic powder, and onion powder.
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Add water one tablespoon at a time until the dressing is creamy but not runny.
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Add the shredded Brussels sprouts to the bowl and toss until evenly coated.
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Let the dressed Brussels sprouts rest for 10–15 minutes to soften and lightly “marinate.”
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Sprinkle the chopped bacon over the top and finish with black pepper. Serve.
Notes
The Brussels sprouts are not heat-cooked. They soften during the 10–15 minute rest as the acid in the dressing lightly breaks down the fibers.
Salt is optional; the bacon and Dijon provide enough seasoning for most palates.
A small amount of maple syrup or honey can be added if the Brussels sprouts are especially bitter.
This works well as a side dish or can be made more filling by adding beans, grains, or a soft-boiled egg.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: Salad
- Method: Raw Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 136
- Sugar: 1.4 g
- Sodium: 462.3 mg
- Fat: 9.9 g
- Saturated Fat: 2.8 g
- Carbohydrates: 5.5 g
- Fiber: 2.1 g
- Protein: 4.2 g
- Cholesterol: 12.3 mg
