I know for a fact that Brussels sprouts are one of the most stigmatised and stereotyped veggies on this planet. Many of us just don’t like them. Full stop.
I do get that but it may come a time in life when they are worth another try? Maybe taste buds have changed preferences or maybe it’s just a superb recipe like this one that you won’t even know you are actually eating Brussels sprouts! Yes, I am serious, this salad is seriously good!!
Aww, cute and little poor things!.
Love to hate them….or maybe hate to love them?
Indeed! Not many people that I know of and from what I hear around seem to like them but…. this is it!! You try this recipe and you are a guaranteed convert.
I am bringing to you this recipe which you and even the strongest Brussels sprouts ‘haters’ will definitely fall in love with.
Just give this Brussels sprouts, cranberries and bacon salad a try, make it for somebody that absolutely hates the cute little innocent and so good for us sprouts – maybe choose to not even tell them initially all the ingredients, they will definitely love it.
It is actually guaranteed! I’ve managed to convert two ‘haters’ already! Yeyy!!
Let me know if you have managed to convert anyone to this recipe, I am so sure you will!
Shall I tell you a little secret…? I was never in love with Brussels sprouts myself particularly the cooked ones although if they’re not overly cooked they are amazing but if they too cooked they are simply…. awful. I do like them crispy so even when cooked they should only be boiled for literally 2 minutes and no more.
About this recipe…
Coming back to this recipe the Brussels sprouts are raw, unspoiled and full of goodness and what’s most important especially for those that don’t like them, as I was mentioning a little earlier, they don’t taste anything like Brussels sprouts!! That’s right! Not a bit!
I have made this again for the festive period and was such a winner, it was devoured in absolutely no time. This is how the cranberries idea came about but I also use raisins or any dry fruits. It really works well with any dry berries or apricots, figs and I will let your imagination go wild now with some really original ingredients. Simply dare and then make sure you share 😉
Did you know…..?….
When cooking the little sprouts (not so relevant here for this recipe but I thought it is good to know as a general info) you do not need to cross them. They were crossed traditionally so that the big ones cook at the same time with the little ones.
Brussels sprouts are cabbage! Of course, you may say but did you also know that they’re one of the healthiest food out there?
They’re super rich in so many valuable nutrients like vitamin C and vitamin K, a fabulous source of folate, dietary fibre, manganese, vitamin B1 and B6, choline, even copper, omega-3 fatty acids, potassium and phosphorus. Of course, the list can go on so.
You see, I told you! They are super good, one more reason for us to eat plenty whenever we ‘catch’ some in hands. Of course, the best time to eat them is the winter period when they are in full season.
This is such a full of flavours salad with a subtle tangy slightly sweet taste, Brussels sprouts mixed with cranberries, bacon or pancetta, seeds and onion finished with pouring over a delicious vinaigrette. A full blast!
Let’s get these little health gems on the table, and… fast
Brussels sprouts, cranberries and bacon salad
For the salad:
- 500 g Brussels sprouts
- 180 g bacon smoked and crisped up
- 100 g cranberries dry
- 90 g pumpkin and sunflower seeds toasted or raw
- 2 small red onions
For the sauce /vinaigrette
- 120 ml creamy yoghurt or creme fraiche
- 1 tbsp salad cream
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 -2 tbsp maple syrup or agave syrup
- 1 tbsp cider vinegar
- 1 pinch Salt
- 1 pinch black Pepper
- 1 tbsp sesame seeds I used a mix of black and white
Wash and clean of any yellow/rough looking leaves (if any) the Brussels sprouts.
Shred or chop them nicely and place all in a larger bowl.
Fry the bacon till nice and crispy (pancetta works really well too). I sometimes use ready made crispy bacon from the supermarket.
Chop the onions, bacon and add to the shredded Brussels sprouts, along with the pumpkin and sunflower seeds as well as the dry cranberries.
Make the vinaigrette or sauce however you want to call it, by mixing well all the vinaigrette ingredients in a separate little bowl.
Pour the vinaigrette/sauce over the dry ingredients in the bigger bowl, season well with tiny little salt n’ pepper (remember the bacon is also pretty salty) and mix until all ingredients are well coated with the vinaigrette.
Sprinkle the sesame seeds over and serve on the same day or keep overnight - it will taste even better the next day!
To shred the Brussels sprouts you can use a manual shredder, a food processor or simply a knife to just chop them into thin little round slices. Doing them by knife it’s a little bit more tricky and fiddly but I have done them quite few times like this. I just couldn’t be bothered to get the food processor out😂. I know! I shouldn’t even reveal this, should I but don’t we all have our laid-back moments?
We all have our little moments of...
Wait a minute, I did shread those manually, one by one, that’s not how lazy looks like...? Okay, okay, I was a little lazy, lazy to do all that washing ...
but honestly?...if you have a little spare time in hands it’s pretty fun! Quite rewarding I must say seeing all that shredding done.
The trick is that the knife has to be sharp therefore you have to be pretty good at handling a sharp knife trying to chop those tiny little things into thin slices so the choice is yours. Take the challenge or, don’t even think about trying this at home. 😜