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Shaved Brussels Sprouts Salad

This vibrant dish combines crisp Brussels sprouts, sweet dried cranberries, crunchy slivered almonds, and hearty quinoa, all tossed in a tangy honey-Dijon vinaigrette. Topped with crispy bacon, it’s a delightful balance of flavors and textures that will brighten any table.

Ingredients

  • 1/2 cup packed Our Family® Light Brown Sugar
  • 6 slices Our Family® Premium Thick-Cut Bacon
  • 1 pouch (8.5 ounces) microwaveable red and white quinoa
  • 3 Tbsp Our Family® Apple Cider Vinegar
  • 2 Tbsp Our Family® Honey
  • 1 Tbsp Our Family® Dijon Mustard
  • 1 tsp Our Family® Coarse Kosher Sea Salt
  • 1/2 tsp Our Family® Ground Black Pepper
  • 1/4 cup Our Family® Extra Virgin Olive Oil
  • 4 cups lightly packed shaved Brussels sprouts
  • 1 cup thinly sliced red onion
  • 1/2 cup Our Family® Reduced Sugar Dried Cranberries
  • 1/2 cup Our Family® Slivered Almonds

Directions

  1. Preheat oven to 375°; line rimmed baking pan with aluminum foil and wire rack. Place sugar in wide, shallow dish; dredge bacon in sugar to coat and place in single layer on wire rack. Bake bacon 20 minutes or until crisp; cool completely and coarsely chop. Makes about 1 cup bacon.
  2. Prepare quinoa as label directs; cool completely. Makes about 2 cups quinoa.
  3. In large bowl, whisk vinegar, honey, mustard, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Fold in Brussels sprouts, onion, cranberries, almonds, bacon and quinoa. Makes about 8 cups.

 

Approximate nutritional values per serving (1 cup): 340 Calories, 21g Fat, 5g Saturated Fat, 26mg Cholesterol, 755mg Sodium, 31g Carbohydrates, 6g Fiber, 14g Sugars, 13g Added Sugars, 12g Protein

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