Delicately shaved brussels sprout salad tossed in a simple maple dijon vinaigrette, complete with crisp bacon and sweet raisins!
Around 23 years ago, with a long blonde ponytail, playing catch with my Dad in our front driveway. With one swift throw, missing my Dad’s glove and nailing his truck’s side mirror. Despite how well he hid his anger (not an easy thing…), he comforted me knowing it as a mistake. Poor aim more than anything. But he always comforted me with my favorite snack on the run; a box of raisins. Healthy, sweet and irresistible. And 23 years later, I am still seen snacking on those little gems. This holiday season, rather than handing out boxes of raisins for Christmas presents, I will be bringing this Brussels sprout and bacon salad studded with raisins. Raisins are naturally sweet so they heighten the savory factor of this salad. The bacon is bolder. The Brussels sprouts are sharper. And the maple Dijon dressing appears sweeter with a minimal amount of actual maple used. California Raisins are packed with fiber and iron, and happen to be one of the most economical dried fruit around, which makes me rethink swapping out the dried fruit in my favorite granola recipe. Along with throwing them into more cookies. Because who can turn down a cookie?!
Tools I used to make this recipe:
- 2 lbs brussels sprouts
- 1 cup walnuts
- 6 slices bacon, cooked and crumbled
- ⅓ cup California Raisins
- ¾ tsp dijon mustard
- 2 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 4 Tbsp extra virgin olive oil
- ¾ tsp salt
- ½ tsp pepper
- To make the salad: Holding each brussels sprout by stem end, carefully cut into very thin slices using mandolin or a sharp knife. Add to a large bowl, toss to separate layers.
- In a saute pan, add the walnuts over medium heat, toss around to toast. Once fragrant, 5 mins, remove from the heat and add to brussels sprouts.
- Add the bacon and raisins to the bowl and toss.
- To make the vinaigrette: In a small bowl or small blender, whisk together the dijon, maple, apple cider vinegar, salt and pepper. Slowly add the olive oil and whisk or blend until well combined.
- Toss the salad with the vinaigrette and serve immediately.
*This is a sponsored post written by me on behalf of California Raisins via the Kitchen PLAY network. But as always, opinions are my own. Thank you for supporting companies that support With Salt and Wit!
Hungry for more tasty side dishes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!0