Copyright © 2020 Crazy for Crust. Perfect for a Thanksgiving side dish, or for keeping in the fridge for healthy lunches throughout the week! Bacon – again, I like to make a big batch on the weekend and save leftovers for during the week. Spread sprouts oven the baking sheet in a single layer. Bake them cut side down on a cookie sheet. This shredded Brussels sprouts salad is loaded with so many delicious things!  Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette.  It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch. It makes enough for a number of salads over the week. Preheat oven to 400°F. All text and images © DOROTHY KERN for Crazy for Crust. Just kidding.  Any nut will work here – use your favorite! Add 3/4 of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. 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. As much as I love Brussels sprouts (and eat them constantly!) Heat a large skillet over medium high heat, add bacon pieces. Roast an additional 5 minutes, or until walnuts are toasted and bacon is crisp. Prepare double the Brussels sprouts and bacon ahead of time: use them all week! And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. Don’t forget to give it a star rating below!**. Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. Tip: if your sprouts are very large, slice them in thirds! or syrup, *or pure maple syrup or honey (use date paste* for Whole30), raw, shredded (sliced very thinly) or pre-shredded Brussels sprouts, Paleo Roasted Brussels Sprouts with Bacon & Apples {Whole30}, Garlic Balsamic Roasted Brussels Sprouts with Bacon {Paleo, Whole30}, Paleo Candied Pecan Apple Salad with Bacon. Toss with olive oil, salt, and pepper. Season with salt and pepper, to taste, and toss bacon back into pan. Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat. This post may contain affiliate links. Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. Your email address will not be published. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. This looks and sounds delicious!  The salad can be dressed either ahead of time or right before serving. Create an account easily save your favorite content, so you never forget a recipe again. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. It is a great dressing. With crispy, caramelised outer leaves and soft, tender insides - these Roasted Maple Bacon Brussels Sprouts make for an excellent vegetable side this fall season! This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. With apples, pecans, bacon and a balsamic vinaigrette, it’s one of our favorite salad recipes. For this recipe, I actually used pre-shredded + shredded some myself based on what I had available. My parents didn’t like them and my husband doesn’t like them, so there was never a reason to buy or try them. Don’t use foil on your cookie sheet – bake them right on the open pan. All Rights Reserved. Exclusive Member of Mediavine Food. Made this for company last night, and everyone had seconds. Cook 3-5 minutes, stirring, until toasty, careful not to burn. Toss the nuts with the Sprouts and bacon, then add the chopped apples. I’ve been roasting Brussels sprouts for awhile and I finally figured out the secrets to making them crispy and cooked through: Brussels sprouts resemble mini heads of lettuce, and you prepare them similarly: slice the root end off and remove any yellowed or ragged looking leaves from the outside, then cut them in half. apple bacon brussels sprouts dinner pecans salad, Your email address will not be published. If I had this for lunch every day I’d be in heaven! This shredded Brussels sprouts salad is loaded with so many delicious things! These brussels sprouts are extra crispy, perfectly salted, a little spicy, sweet, tangy…and addictive. Oven roasted brussels sprouts and salty bacon, tossed in a warm honey cider vinaigrette that’s sweet and spicy. Cook bacon in a large skillet over medium-high heat until crispy.  You can dress the salad before serving as well.  Avocado oil or light olive oil allows the apple flavor to shine through. Since this salad recipe has roasted Brussels sprouts it does take a bit longer to make than a regular salad, but it’s worth the extra roasting step. of brussels sprouts 4 T extra virgin olive oil Salt and pepper to taste 4 strips of bacon cooked and cut Head of bibb lettuce. And so here we are now with a Brussels sprouts salad that will satisfy all your cravings. Serve immediately. I can confirm that it’s also delicious the next day. I did cook the brussel sprouts a bit after I made the bacon just because of personal preference. Privacy Policy, Join for FREE to start saving your favorite recipes. Loved this recipe because it had great flavor & is healthy too. The hazelnuts were hard to find the first time so I used pecans. Nutritional information not guaranteed to be accurate, **Did you make this recipe? Place cut side down on prepared baking sheet. Be sure to stir or shake the pan occasionally so they don’t stick or burn. I’m so happy you stopped by! More than a little into running and paleo recipes (yoga now too!) Oh my goodness, this sounds like something your Fairy Godmother would bring to you…..yummm Must try!!! Apples – the sweet crunch goes really well with the sprouts. For more information, read my disclosure policy. Goes really well with the dressing with the sprouts and cook, stirring or shaking pan. As good as the fresh salad it isn’t listed as an ingredient bite I fell madly in love with sprouts... With a balsamic vinaigrette, it ’ s why I love this salad so much: has... Use my images without prior permission course, we ’ re starting out here with raw... 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