Categories: main dish, paleo, salad
Ingredients
- 3 T apple juice
- 3 T apple cider vinegar or lemon juice
- 1 T mustard brown or dijon
- 1 1/2 T pure maple syrup or honey
- 1/2 t cinnamon
- 1/2 t onion powder
- 1/2 c olive oil or avocado oil
- Sea salt and black pepper to taste
- 1 lb brussels sprouts raw, shredded
- 8 slices bacon
- 1 T rendered bacon fat
- 2/3 c nuts chopped
- 1 med apple chopped
- 2 t lemon juice
- 1/2 c dried cranberries
Directions
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Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
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Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
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Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
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Toss the nuts with the sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
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To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
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Toss about half the dressing with the salad, leaving the rest to serve with as extra.