Delicately shaved brussels sprout salad tossed in a simple maple dijon vinaigrette, complete with crisp bacon and sweet raisins!
I can picture it like it was yesterday.
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 shaved brussel sprout salad with bacon, studded with raisins. Raisins are naturally sweet so they heighten the savory factor of this Shaved Brussels Sprout 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?! 
meal prep tips:
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This salad can be prepped ahead of time; ideal for holiday dinners or dinner parties. Toast the walnuts up to 1 day ahead and store in an airtight container. The brussels sprouts can be sliced up to 1 day ahead and chill, covered.
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Prepare the dressing up to a week ahead and shake well before each serving. Toss the brussels sprouts with remaining ingredients just before serving.
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This salad is great to meal prep for lunches or dinners! Store in individual containers, along with the dressing in small containers, then toss before serving!
Delicately shaved brussels sprout salad tossed in a simple maple dijon vinaigrette, complete with crisp bacon and sweet raisins!
10 minPrep Time
5 minCook Time
15 minTotal Time
Yields 8
Save RecipeIngredients
- 2 pounds brussels sprouts
- 1 cup walnuts
- 6 slices bacon, cooked and crumbled
- 1/3 cup raisins or dried cranberries
- 3/4 teaspoon dijon mustard
- 2 tablespoon maple syrup
- 3 tablespoon apple cider vinegar
- 3 tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 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.
- 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!
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