Citrus and Bacon Brussels Sprouts Salad

If Brussels sprouts have never won you over, this is the salad built to change your mind. The trick is doing the bitterness no favors and the tartness every favor. Bacon, cranberries, and a bright citrus dressing pull the sprouts in a direction most people enjoy. Beyond crisping the bacon, nothing here needs to be cooked, which makes it an easy, cooling side on a day when you want something quick. A raw cruciferous side that you actually want to eat is worth keeping in your rotation.

The sprouts are real nourishment in this bowl. Brussels sprouts are a source of vitamin C and fiber, and the fiber helps feed a healthier gut community while the vitamin C supports your immune system and the collagen work of tissue repair. The orange and lemon in the dressing add more vitamin C still, and the cranberries bring their tart, lower-sugar sweetness. The bacon brings salt, fat, and protein that make the whole thing satisfying rather than just virtuous.

The bacon came from an animal, so render it slowly and save the goodness. Shave the sprouts thin, toss everything in a single bowl, and let the colors of cranberry and citrus make the plate beautiful before you ever taste it.

Ingredients

Salad:

• 1 pound Brussels sprouts, shaved thin
• 8 strips bacon, cooked and crumbled
• 1 small shallot, minced
• 1/3 cup dried cranberries

Dressing:

• 1/2 cup extra virgin olive oil
• 6 tablespoons orange juice
• 3 tablespoons lemon juice
• 1/2 teaspoon sea salt

Omit the black pepper the source lists, which is off-limits on strict AIP. The citrus and salt carry the dressing without it. Check that your dried cranberries are sweetened with juice or a Core-safe sweetener and have no added oils or preservatives.

Method

• Cook the bacon until crisp, then drain it and crumble it once it has cooled.
• In a large bowl, combine the shaved Brussels sprouts, crumbled bacon, minced shallot, and dried cranberries.
• Whisk the olive oil, orange juice, lemon juice, and salt into a dressing.
• Pour the dressing over the salad and toss until everything is coated. Serve right away, or let it sit a few minutes to soften the sprouts.

Air fryer variation

If you would rather not stand over a skillet, cook the bacon in the air fryer. Lay the strips in a single layer and cook at about 375F for 8 to 10 minutes, checking toward the end, until crisp. Let it cool, crumble, and proceed with the salad as written. (verify - untested conversion)

*Adapted from acleanplate.com*