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Crispy Brussels Salad with Maple Bacon Dressing and Toasted Hazelnuts

This crispy brussels kale salad is topped with a maple bacon dressing and toasted hazelnuts! It's a super hearty, healthy winter salad filled with lots of texture and flavor!

Course Main, Salad
Cuisine Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salad

  • 2 bunches lacinato/Tuscan kale, de-stemmed and shredded
  • 1 pound brussels sprouts, sliced in half and leaves separated
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup hazelnuts, coarsely chopped

For the dressing

  • 1/2 cup apple cider vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 teaspoon grainy mustard
  • 4 tablespoons bacon fat (reserved from cooking the bacon)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400℉. Place brussels on a baking sheet and add olive oil, garlic, and a pinch of salt and pepper. Toss until evenly coated. Bake for 20 minutes or until golden and crispy.

  2. While the brussels are baking, make the dressing. In a medium bowl, combine the apple cider vinegar, maple syrup, and mustard. Stir to combine. Add the bacon fat and whisk until combined. Season to taste with salt and pepper.

  3. Heat a small skillet over medium heat and add the hazelnuts. Toast for several minutes, stirring frequently until golden and fragrant. Watch carefully, they can burn quickly! Set aside.

  4. Add kale to a large bowl. Add half of the dressing to the kale and massage with your hands, rubbing the dressing into the leaves, for a few minutes, until kale is softer and reduced in volume. Add half of the brussels and half of the bacon and toss again.

  5. Top with remaining brussels, bacon, and toasted hazelnuts, and serve with extra dressing!