Brussels Sprouts Salad

  • 4 cups brussels sprouts, with leaves removed
  • 1/4 cup dried cranberries
  • 1/4 cup mandarin oranges
  • 1/4 cup bacon, crumbled
  • 1 green apple, sliced thin
  • Shaved Parmesan cheese
  • Black pepper
  • Red pepper flakes


  • 1/3 cup olive oil
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon minced garlic
  • Salt and pepper

Place dressing ingredients in a mason jar; cover and shake well. Blanch brussels sprouts leaves by putting them in simmering water for 45 seconds, then removing to an ice bath. (This will give them a beautiful bright green color.) Dry leaves and place in a large bowl. Slice remaining part of brussels sprouts to the stem and add to bowl. Add dried cranberries, mandarin oranges, bacon and apple slices. Lightly toss with dressing. Top with shaved Parmesan, freshly cracked black pepper and red pepper flakes. This salad should be eaten immediately because it will get soggy if left to sit for several hours.

Recipe and photo courtesy of Katelyn Youngblood