(brussels Sprouts Salad) Recipe

Cook bacon

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain, then chop into bite-sized pieces.

Toast pepitas

While bacon cooks (or afterward), heat a small dry skillet over medium heat. Add pepitas in a single layer and toast, stirring frequently, until they begin to pop lightly and smell nutty, about 3–5 minutes. Remove to a bowl to cool to prevent burning.

Prepare brussels sprouts

Trim the stem ends of the brussels sprouts and remove any loose outer leaves. Using a sharp knife, mandoline, or food processor slicing disc, very thinly shave the sprouts into ribbons. Measure 4 cups packed. Place shaved sprouts in a large mixing bowl.

Prepare apple

Core the green apple and cut into thin slices or matchsticks. Immediately toss with a teaspoon of apple cider vinegar (from the vinaigrette) or a light squeeze of lemon if desired to prevent browning, then add to the bowl with shaved sprouts.

Drain pickled fennel

If pickled fennel is very wet, drain briefly and pat dry with paper towels. Slice any large pieces into bite-sized strips and add to the bowl.

In a small bowl or jar add apple cider vinegar, minced shallot, Dijon mustard, honey, salt, and pepper. Whisk to combine. Slowly stream in the extra-virgin olive oil while whisking briskly (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more honey for sweetness or more vinegar for brightness.

Add the mixed salad greens to the bowl with the shaved brussels sprouts, apple, and pickled fennel. Drizzle about 3–4 tablespoons of the apple cider vinaigrette over the salad (reserve remaining dressing for serving). Toss gently but thoroughly to coat leaves and sprouts—toss just enough to dress without wilting the greens.

Add chopped crisp bacon, toasted pepitas, and dried cranberries. Toss lightly to distribute evenly.

Scatter crumbled bleu cheese over the top, then season with the remaining salt and freshly ground black pepper to taste (start with the amounts listed and adjust if desired).

Transfer to a serving platter or individual plates and serve immediately with extra dressing on the side.