Maple Mustard Brussels Sprout Salad with Black Forest Bacon

In August I’m sharing all of my favorite no-cook meals perfect for these long, hot days of the dwindling summer.

A hearty salad perfect for the transition to autumn, this Maple Mustard Brussels Sprout Salad with Black Forest Bacon is sure to be a weeknight winner.

A hearty salad perfect for the transition to autumn, this Maple Mustard Brussels Sprout Salad with Black Forest Bacon is sure to be a weeknight winner.

This post is sponsored by Wellshire Farms. As always, all of the thoughts and opinions are my own and I am grateful to work with brands that I support.

The end of August is an interesting time when we’re calling it quits on the summer season even though we technically have almost a whole month left until Autumn! Many kids (and parents) are preparing to head back to school if they haven’t already while we are still trying to cram in all of the delicious summer foods. The days are still super hot and yet if you look closely you’ll begin to see even more signs of the seasonal shift.

Earlier sunsets, nights that require a sweater and yes, the beginning of the fall produce season arrives at the farmer’s market. That’s why I wanted to share with you this Maple Mustard Brussels Sprout Salad with Black Forest Bacon as part of the no-cook series. Brussels sprouts are actually one of the first cool weather crops you’ll see appear which makes it the perfect choice for this time of seasonal transitions.

Smokey and a little sweet, Wellshire Farms Black Forest Bacon is perfect for this salad.

Smokey and a little sweet, Wellshire Farms Black Forest Bacon is perfect for this salad.

I love this salad because it is so easy to put together especially if you pre-cook the bacon ahead of time. Since this is about the time of year we start to get back to routines, this salad is also a great way to get inspired to start meal prepping again.

For this salad I love to use Wellshire’s Black Forest Uncured Bacon. Its thick sliced which means you get lots of delicious, subtly sweet flavors in every bite. Plus, as with all of Wellshire’s products, I know this bacon is made using high-quality ingredients and from humanely raised animals which is something really important to me.

An important step: be sure to massage your Brussels sprouts and kale with a little bit of olive oil and sea salt before making the salad. This will help break down these vegetables a little making the salad more enjoyable.

An important step: be sure to massage your Brussels sprouts and kale with a little bit of olive oil and sea salt before making the salad. This will help break down these vegetables a little making the salad more enjoyable.

While this salad is incredibly easy to put together, there is one important step you won’t want to skip which is to massage the Brussels sprouts and kale before adding in the rest of the ingredients. Both the Brussels sprouts and kale are cruciferous vegetables and since they won’t be cooked, they need a little help breaking down before you enjoy them. It’s really simple to do and I’ve included the instructions below.

The maple mustard dressing in this salad is also one you’ll want to use on lots of salads so I suggest doubling the recipe (or tripling it!) to enjoy it all week long. It’s not too sweet but has just the right amount of maple flavor to balance out the tartness of the mustard and vinegar.

As you can see, there’s no better time to serve up this no-cook meal that’s perfect for the changing seasons. Make sure to pick up Wellshire’s Black Forest Uncured Bacon at your local Whole Foods Market and give it a try tonight!

bacon, maple syrup, no-cook, Brussel sprouts, kale
Dinner, No-Cook
American
Yield: 4
Author:

Maple Mustard Brussels Sprout Salad with Black Forest Bacon

Cook up some extra bacon during your weekend brunch or meal-prep and use it during your busy week for this simple, no-cook salad.
prep time: 10 Mcook time: total time: 10 M

ingredients:

For the Salad
  • 1/2 pound Wellshire Farms Black Forest Uncured Bacon, cubed & pre-cooked (see note)
  • 1 pound Brussels sprouts, trimmed and shredded thinly (see note)
  • 5-6 curly kale leaves, stems removed and leaves chopped
  • 1 teaspoon olive oil 
  • Pinch salt
  • 1 small red onion, thinly sliced
  • 1 cup dried cranberries
  • 1 cup raw pumpkin seeds (pepitas)
For the Dressing
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup 
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 cup olive oil 

instructions:

How to cook Maple Mustard Brussels Sprout Salad with Black Forest Bacon

  1. Prepare the dressing by mixing together the mustard, maple syrup, apple cider vinegar and salt together in a small bowl. While whisking, drizzle in the olive oil until a creamy dressing forms. 
  2. In a large bowl, toss together the shredded Brussels sprouts and chopped kale. Drizzle with the teaspoon of olive oil and add the pinch of salt. 
  3. Using your hands, massage the kale and Brussels sprouts for about 3 minutes or until tender. 
  4. Add the onion, bacon, cranberries and pumpkin seeds. 
  5. Toss with the dressing and serve!

NOTES:

To prepare the bacon: In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Stir the bacon often to ensure even browning. Once cooked, remove from the pan with a slotted spoon and drain on a plate lined with paper towels. Store in an air-tight container for up to 5 days. Bring to room temperature before adding to the salad. To shred the Brussels sprouts: Slice the Brussels sprout in half lengthwise and then place the Brussels sprout cut side down and thinly slice crosswise from the root to the top of the Brussel sprout.
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