Description
A vibrant and fresh shaved Brussels sprout salad combined with sweet strawberries, crisp green apple, savory bacon, and tangy feta, all tossed in a homemade balsamic vinaigrette. This salad offers a delightful balance of crunchy textures and bright flavors, perfect for a light lunch or side dish.
Ingredients
Scale
Salad
- 6 cups shaved Brussels sprouts (about 4-5 Brussels sprouts per cup)
- 4 strips bacon
- 1 pound strawberries
- 1 green apple
- 1/3 cup crumbled feta cheese
Dressing
- 3 strawberries (stems & leaves removed)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Cook the Bacon: Cut the bacon into 1-inch pieces. Heat a medium-sized skillet over medium heat and cook the bacon pieces for 6-9 minutes, stirring occasionally, until they reach your desired level of crispiness. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease and cool down.
- Make the Dressing: While the bacon cooks, prepare the dressing by placing 3 strawberries (stems and leaves removed), balsamic vinegar, olive oil, salt, and pepper into a blender or food processor. Blend for about 10 seconds until the mixture is smooth and emulsified. Set aside the dressing.
- Prepare the Brussels Sprouts: If not pre-shaved, clean the Brussels sprouts by removing the ends and outer leaves. Cut them in half, then carefully slice into thin, shaved pieces until you have about 6 cups.
- Prepare the Fruits: Slice the remaining strawberries and dice the green apple into small pieces, leaving the skin on for extra texture and nutrition.
- Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, sliced strawberries, diced apple, cooked bacon, and crumbled feta cheese. Drizzle the dressing over the salad and toss well to coat all ingredients evenly. Serve immediately and enjoy!
Notes
- Shaving the Brussels sprouts thinly ensures a tender texture and makes them easier to eat raw.
- For a vegetarian version, omit the bacon or substitute with smoked tempeh or crispy chickpeas.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Use fresh, ripe strawberries for the best flavor in both the salad and dressing.
- This salad is best served fresh but can be refrigerated for a few hours if needed.
