I went the first roughly 25 years of my life not eating what are now three of my favorite foods: Bacon, Brussels sprouts and potatoes. What?! My mom would try everything to try to get me to eat potatoes, but it was a no-go. I was never a huge fan of bacon and I don’t think I even saw a Brussels sprout until college. I can’t imagine my life without them, now!
This salad recipe uses two of these foods: bacon and Brussels sprouts. And kale. If we’re being fair, I don’t think I had Kale until my late twenties, either.
The Brussels sprouts are cooked in bacon and then layered over kale and arugula that has been tossed in a sweet and tangy maple mustard vinaigrette. If you are doing Whole30, either make the vinaigrette without the maple syrup (it will still be delicious) or use a prepared vinaigrette such as TesseMaes. Also make sure to use compliant bacon like Pederson Natural Farms.
I’ve also left the chicken off and served it as a side. If I can’t convince you to eat Brussels sprouts, you can leaves those out as well.
Maple Mustard Brussels Sprout Salad
- .5 lbs Brussels Sprouts, ends trimmed, cut into ribbons
- 2 slices Bacon, chopped
- 1 D’Anjou pear, sliced
- 1/4 cup walnuts, roughly chopped
- 1.25 lbs cooked chicken breast or thigh (about three servings)*
- 2 large handfuls of Arugula
- 2 large handfuls of Kale
- Maple Mustard Vinaigrette (Modify to Whole 30 by omitting maple syrup or usuing a regular balsamic such as TesseMaes)4 Tbsp olive oil
- 1.5 Tbsp maple syrup
- 1 tsp red wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- salt and pepper to taste
*If you do not have cooked chicken on hand, start the chicken first. It should need 30-35 minutes in a 350 degree oven.
- In a medium fry pan, fry the chopped bacon until nearly crisp.
- Add in the Brussels Sprouts slowly so you do not splatter the bacon fat. Add salt and pepper to your taste. Cook, stirring occasionally, for 5 minutes.
- While the sprouts are cooking, prepare the salad. In a large bowl, combine kale, arugula, sliced pear, and walnuts.
- Make the dressing. Add all ingredients to a small mason jar and shake well. Pour dressing over salad and toss to coat.
- Divide salad in to three servings. Top with Brussels sprout and bacon mixture, evenly divided. Serve with the chicken on top.