- 6 slices bacon, chopped
- 2 tablespoons apple cider
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup pumpkin seeds
- 1 lb brussels spouts, trimmed and shaved
- 1 apple, peeled and shredded
- 1/2 cup grated parmesan cheese
- Add bacon to a cold large frying pan, and set over medium heat.
- Cook, stirring occasionally, until bacon is crisp. Turn off heat, remove from pan and let drain on paper towels.
- Pour off all but 2 tablespoons of grease in pan, and then add apple cider, lemon juice and mustard to bacon grease.
- Whisk everything to combine (be careful – it might splatter a bit!). Add olive oil and whisk again to combine. Add salt and pepper.
- In a large bowl, add shaved brussels sprouts, shredded apple and pumpkin seeds. Pour warm dressing over and toss to combine.
- Add parmesan cheese right before serving.
For someone who would only eat a roasted brussels sprout for years, I really have changed by tune.
So yes. This is a raw brussels sprout salad, and yes, I am asking you to serve it on Thanksgiving.
It has some of the usual suspects, aka bacon and parmesan.
But also apples (for sweet!) and pumpkin seeds (for crunch!). And you best believe we use some of that bacon grease to make a little dressing.
Yes yes yes.
Honestly, the most annoying part of this dish is slicing the brussels sprouts so thin. I use a mandolin, but if you are concerned for your fingers a little time and patience with a good ol’ knife will do the trick.
This is a great dish to make ahead of time as it gets better as it sits. So make it the morning of, or even the night before, and just let it sit until you’re ready. You can serve this one at room temperature, or warm it up a smidge if you’d like. Not enough to cook anything, but just to loosen things up a bit if you want. Options!
Brussels sprouts forever <3