This hearty and visually stunning salad embodies the essence of autumn with its vibrant colors and rich flavors. The crispy Brussels sprouts paired with smoky bacon create a wonderfully savory base, while the sweet cranberries add a delightful pop of sweetness. This dish, topped with crunchy pecans and creamy feta, is not only a feast for the eyes but also a nutritious option for any meal. Quick and easy to prepare, it's an ideal choice for those looking to impress with minimal effort.
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- 4 cups Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
- Add the halved Brussels sprouts to the skillet and sauté in the bacon fat until they begin to brown, about 5-6 minutes.
- Reduce heat to low, cover, and let the Brussels sprouts cook until tender, about 5 more minutes.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
- Remove the Brussels sprouts from heat and toss with the bacon, dried cranberries, and pecans.
- Drizzle the balsamic dressing over the salad and toss to combine.
- Sprinkle the salad with crumbled feta cheese before serving warm.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 17g | Protéines: 9g | Fat: 23g | Sucre: 9g