Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola cheese come together in a crisp & flavorful salad that you’ll want to enjoy again & again!

Contents

Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola: A Perfect Blend of Flavor and Balance

Prepare to fall in love with a salad that defies expectations! This Shredded Brussels Sprouts Salad is far from your average side dish. It’s a vibrant symphony of flavors and textures, combining the earthy crispness of fresh Brussels sprouts with the savory crunch of bacon, the sweet-tart bite of apple, and the creamy tang of Gorgonzola cheese. The result is an incredibly satisfying and remarkably simple salad that will undoubtedly become a staple in your kitchen. Whether you’re seeking a quick weeknight meal, a show-stopping side for a gathering, or a healthful main course, this recipe delivers on all fronts – promising a delightful culinary experience that you’ll be eager to recreate time and time again.

The Heart of Mindful Eating: Andie Mitchell’s “Eating in the Middle”

Today, I am absolutely thrilled to share this exceptional Shredded Brussels Sprouts Salad recipe with you. My excitement stems from two key reasons: firstly, its sheer simplicity and irresistible deliciousness make it a dish you’ll crave daily; and secondly, it originates from my new favorite culinary companion, Eating in the Middle, a remarkable cookbook by the inspiring Andie Mitchell.

This book marks Andie Mitchell’s first venture into the cookbook world, following her acclaimed memoir, and it is nothing short of perfection. From the moment I first flipped through its pages, I found myself captivated by every single recipe. Honestly, I quickly stopped tagging particular dishes because it became clear that I wanted to cook my way through the entire book, from cover to cover. It’s a rare gem that offers such a diverse and appealing collection. Imagine indulging in delightful creations like Peanut Butter Granola Parfaits for breakfast, savoring Baked Buffalo Chicken Egg Rolls as an appetizer, enjoying a comforting side of Mashed Sweet Potatoes with Orange Zest & Basil, or diving into a hearty main course such as Lemon-Herb Fish with Crispy Oven Fries or Spicy Chipotle Chicken Enchiladas. And for those with a sweet tooth, the Dulce De Leche Cream-Filled Doughnuts with Chocolate Sauce are simply divine! This cookbook truly showcases a range of dishes that cater to every meal and every craving, all while promoting a balanced approach to food.

Why This Salad is a Culinary Gem

For those who have already connected with Andie through her blog and her poignant memoir, It Was Me All Along, you’ll understand the profound excitement I felt upon receiving her cookbook. As its title, “Eating in the Middle,” eloquently suggests, this book champions a philosophy of balance and mindfulness in our relationship with food. Having navigated my own journey through periods of being overweight in my pre-teens and underweight in my teens, before finally discovering a harmonious balance in my twenties, I deeply resonate with and appreciate Andie’s compassionate and realistic approach to preparing and enjoying meals. Her message emphasizes that true well-being comes from embracing moderation, savoring every bite, and finding joy in food without guilt or restriction. It’s a refreshing perspective in a world often focused on extremes.

This particular Brussels sprouts salad, which I’m delighted to share from her cookbook, serves as a perfect illustration of this philosophy. It ingeniously blends wholesome, fresh ingredients with delightful touches of indulgence. The vibrant Brussels sprouts and crisp apple provide a wealth of nutrients and a refreshing crunch, while the savory bacon and creamy Gorgonzola cheese add rich, satisfying flavors that elevate the dish beyond a simple salad. It’s a testament to the idea that healthy eating doesn’t mean sacrificing flavor or enjoyment; instead, it’s about finding that sweet spot where nourishment and deliciousness coexist beautifully. This salad proves that mindful eating can be both incredibly satisfying and utterly delectable.

I am confident that you, too, will quickly fall in love with this Shredded Brussels Sprouts Salad. Its preparation is incredibly straightforward and efficient. As Brussels sprouts are among my absolute favorite vegetables, discovering a recipe that requires only about five minutes to sauté them before combining them with other delectable ingredients has me constantly craving this dish. The speed and ease of assembly make it a perfect option for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen.

Its irresistible appeal is evident in how frequently it appears on my own menu; I’ve prepared it no less than six times in the past two weeks alone! While it makes a fantastic side dish, particularly alongside grilled chicken breasts, my preferred way to enjoy it is often as a complete meal in itself. For an extra layer of richness and protein, I highly recommend topping it with a perfectly runny fried or poached egg. The warm yolk gently coats the salad, creating an even more indulgent and comforting experience. Oh, it’s simply heavenly!

Crafting Your Perfect Brussels Sprouts Salad: Ingredients & Method

Creating this flavorful and balanced Shredded Brussels Sprouts Salad is a delightful experience, thanks to its straightforward ingredients and simple preparation. Here’s what you’ll need to gather:

What Do I Need to Make Shredded Brussels Sprouts Salad?

Brussels Sprouts: Approximately 1 to 1 1/2 pounds, trimmed (this yields about 4 cups once shredded). Look for firm, bright green sprouts without blemishes.
Bacon: 4 slices. Choose a good quality bacon for the best flavor and crispy texture.
Salt: 1/2 teaspoon. Essential for seasoning both the bacon and the sprouts.
Freshly Ground Black Pepper: 1/4 teaspoon. Adds a lovely aromatic warmth.
Granny Smith Apple: 1 large, peeled (optional), cored, and finely chopped (about 1 cup). The tartness of a Granny Smith apple cuts through the richness of the bacon and cheese perfectly.
Gorgonzola Cheese: 2 ounces, crumbled (about 1/2 cup). This provides a creamy, pungent counterpoint that ties all the flavors together.

How to Make Shredded Brussels Sprouts Salad

Follow these easy steps to bring this sensational salad to life:

Prepare the Brussels Sprouts: Begin by halving each Brussels sprout lengthwise. Then, thinly slice them into delicate ribbons. This can be done with a sharp knife or a mandoline for greater precision and speed. Once sliced, gently rub the pieces between your fingers to separate the layers, creating a light and airy texture. Place these shredded sprouts into a large mixing bowl.
Cook the Bacon: In a 12-inch nonstick skillet, cook the bacon over medium-high heat. Allow it to cook for 5 to 7 minutes, stirring occasionally, until it reaches a beautiful crispness. Once cooked, transfer the crispy bacon to a plate lined with paper towels to drain any excess fat, which will ensure maximum crunch.
Sauté the Brussels Sprouts: Carefully pour off all but 1 tablespoon of the rendered bacon fat from the skillet. Return the pan to medium-high heat. Add the prepared Brussels sprouts, along with the salt and freshly ground black pepper. Cook the sprouts, stirring frequently, for 4 to 5 minutes, or until they become tender-crisp and lightly browned, developing a slightly nutty flavor. Be careful not to overcrowd the pan; cook in batches if necessary to ensure even browning.
Assemble and Serve: Transfer the sautéed sprouts to the large bowl containing the shredded sprouts (if you separated them). Crumble the crispy bacon directly on top. Add the finely chopped Granny Smith apple pieces and the crumbled Gorgonzola cheese. Toss all the ingredients together gently until well combined. Divide the vibrant salad among four plates and serve immediately to best enjoy its crisp texture and warm flavors.

Tips for Success and Creative Variations

To ensure your Shredded Brussels Sprouts Salad is perfect every time, consider these helpful tips. For the crispiest bacon, start it in a cold pan and gradually increase the heat. When sautéing the Brussels sprouts, avoid overcrowding the skillet; this ensures they brown nicely rather than steam. If you prefer a milder flavor, try substituting feta or goat cheese for the Gorgonzola. For an added layer of crunch and healthy fats, toasted pecans, walnuts, or slivered almonds make excellent additions. A drizzle of balsamic glaze or a light vinaigrette dressing can also complement the flavors beautifully.

This versatile salad can easily be adapted to suit your preferences. Consider adding dried cranberries or cherries for an extra touch of sweetness and chewiness. For a heartier meal, incorporate grilled shrimp, chicken, or chickpeas. The beauty of this recipe lies in its simplicity and adaptability, allowing you to experiment and make it your own while retaining its core deliciousness. Enjoy exploring the possibilities!

Thank you, sweet Andie Mitchell, for generously sharing your passion for food, your exceptional talents in the kitchen, and your profound encouragement for all of us to discover our unique balance when it comes to eating and truly enjoying our meals. Your cookbook, “Eating in the Middle,” is a true gift that will undoubtedly empower countless individuals and families to prepare delicious, yet wholesome, dishes with ease and confidence. Your message of mindful indulgence resonates deeply, making healthy eating an accessible and joyful endeavor. I’m already planning to whip up your Greek Yogurt Pancakes for my pancake-loving boys this weekend! 😊

Enjoy this incredible salad, y’all!

xoxo,

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

Rated 5 out of 5 stars by 1 reviewer

Author: Maegan – The BakerMama
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 servings
Category: Salads

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Description

Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola cheese come together in a crisp & flavorful salad that you’ll want to enjoy again & again!

Ingredients

1–1/2 pounds brussels sprouts, trimmed (about 4 cups)
4 slices bacon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large granny smith apple, peeled (optional), cored, and finely chopped (about 1 cup)
2 ounces gorgonzola cheese, crumbled (1/2 cup)

Instructions

Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl.
In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes.
Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.

Notes

Recipe from Andie Mitchell’s Eating in the Middle cookbook.