Best Christines Bacon And Brussels Sprout Cranberry Salad Recipes

BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES

Brussels Sprouts with Bacon, Pecans, and Cranberries image

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table! This crispy and crunchy salad might become one of your family's favorite Christmas side dishes! Dried cranberries provide a sweet contrast to the savory Brussels Sprouts. There is a bit of crunch from toasted pecans and chopped cooked bacon.

Provided by Julia

Time 40m

Number Of Ingredients 6

Ingredients

12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
2 tablespoons olive oil
1/4 teaspoon salt
4 slices bacon (cooked and chopped)
1 cup pecans
1/2 cup dried cranberries

Steps:

Preheat oven to 400 F.
Slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
Place Brussels sprouts on the baking sheet, cut side down.
Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
Drain bacon of fat and slice the bacon into small bites.
Line a baking sheet with parchment paper. Add pecans in one layer.
Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

Nutrition Facts : Calories 407 kcal, Carbohydrate 23 g, Protein 7 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 312 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Brussels Sprouts Salad with Cranberries & Dijon Dressing image

Provided by Molly Yeh

Categories side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

Steps:

Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.