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Brussels Sprout Salad
This easy Brussels Sprout Salad is filled with shaved Brussels sprouts, candied pecans, goat cheese, and bacon, tossed in a balsamic dressing.
Course
Side Dish
Cuisine
American
Keyword
brussels sprouts, raw brussels sprouts, salad recipe
Prep Time
15
minutes
minutes
Calories
320
kcal
Author
Kat Jeter & Melinda Caldwell
Ingredients
18
ounces
Brussels sprouts
shredded
1
cup
Red Cabbage
thinly sliced
8
slices
Bacon
cooked
5
ounces
Candied Pecans
substitute plain pecans for low carb
4
ounces
Goat Cheese
soft and crumbled
Dressing
1/4
cup
Extra virgin olive oil
3
tablespoons
Balsamic Vinegar
1
teaspoon
Dijon mustard
Salt and pepper to taste
Instructions
Dressing
In a small bowl whisk together the balsamic vinegar, olive oil, dijon mustard, and add salt and pepper to taste.
Salad
In a large bowl combine Brussels sprouts, red cabbage, bacon, and candied pecans and toss together.
Pour dressing over salad and toss before sprinkling with crumbled goat cheese.
Enjoy!
Notes
Note: The nutritional values listed are for serving 8 people as a side salad.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
15
g
|
Protein:
8
g
|
Fat:
25
g
|
Saturated Fat:
6
g
|
Cholesterol:
21
mg
|
Sodium:
294
mg
|
Potassium:
325
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
760
IU
|
Vitamin C:
60.6
mg
|
Calcium:
66
mg
|
Iron:
1.6
mg