Bacon Brussels Sprout Waldorf-ish Salad is a slaw-style, no-mayo side salad made with shredded Brussels sprouts, bacon, apples, walnuts, onion, and pomegranate, tossed in a champagne vinaigrette. It’s perfect for ALL holidays between November and March, and possibly April. It’s in the same family as my Apple Cranberry Shredded Brussels Sprout Slaw.
Bacon Brussels Sprout Waldorf-ish Salad
I love Brussels sprouts in just about any fashion, but sometimes I just need to eat them raw, in full-on salad form.
I do this because I want to fully appreciate their nutrients, flavor, and texture…uncooked.
Don’t get me wrong, I loooovvvve roasted Brussels sprouts, like, too much! If that’s even possible.
What is a waldorf-ish salad?
A Waldorf salad usually has apples, walnuts, celery, and a mayonnaise-based dressing.
What makes this waldorf-style salad an “ish” salad is that I made it with a champagne vinaigrette instead of a mayonnaise-based dressing.
To some people, that’s going to be a huge bonus because they don’t eat mayonnaise, or are cutting back.
I didn’t use celery either, but you could add it…and it would add even more texture.
Of course, I added the bacon and pomegranate…because bacon…and pomegranate!
That’s pretty much it!
Do you need more special occasion salad recipes?
This Citrus Fennel Arugula Salad with Champagne Vinaigrette uses the same vinaigrette recipe…and is loaded with citrus.
This Strawberry Spring Salad is the perfect, late winter early spring, salad recipe for any occasion!
Believe me when I say…both are flavor explosions!
Ingredients I use for Bacon Brussels Sprout Waldorf-ish Salad (see full recipe below):
- raw Brussels sprouts
- cooked bacon
- honey crisp apple
- pomegranate seeds
- red onion
- champaign vinegar
- extra virgin olive oil
- Dijon mustard
- agave nectar
- salt and pepper
Kitchen tools I use this recipe:
- chef knife
- cutting board
- Food processor (to shred Brussels sprouts)
- Large mixing bowl / serving bowl
- lidded jar (for vinaigrette)
- air-tight storage containers
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