How to make bacon fig Brussel sprouts salad

It’s almost time for the farmer’s markets to get into full spring again.  And with all this fresh and delicious produce available it would be a crime to not embrace the healthy and tasty salads like this Bacon fig Brussel sprouts salad.

This terrific Bacon fig Brussel sprouts salad recipe is by one of our favorite guest bloggers Karyl at her blog, Karyl’s Kulinary Krusade.  Please visit Karyl and learn more about her recipe creations and restaurant reviews!

Bacon fig Brussel sprouts salad

Course: Side Dish

Cuisine: American

Servings: 4 people

Ingredients

• 25 Brussel sprouts
• 8 slices thick-cut bacon
• 3/4 cup dried cranberries
• 1 cup sweet Mission figlets, ends removed and sliced lengthwise
• 1/4 cup sliced almonds
• 1/2 cup red onion, diced

CITRUS VINAIGRETTE

• 1/4 cup avocado oil or olive oil
• 2 lemons
• 2 teaspoons fresh crack black pepper
• 1 teaspoon onion powder
• 3 cloves roasted garlic, mashed

Instructions

1. In a medium bowl, juice lemon. Add onion powder, black pepper, and roasted garlic and combine. Whisk in oil until fully combined. Set aside
2. Add almonds to large, dry skillet. Toast almonds over medium-low heat for 3-4 minutes, until golden. Remove and set aside to cool. When cool enough to handle, add almonds to plastic sandwich bag and crush.
3. Add bacon to same skillet and cook, until the desired level of done. Remove, drain on paper towels, and crumble
4. Cut ends from brussel sprouts. Cut brussel sprouts lengthwise in half (or quarters, if really large). Shred Brussel sprouts in a food processor. Transfer brussel sprouts to the colander, rinse well under running water, and allow to drain well
5. In a large bowl, combine brussel sprouts, figs, dried cranberries, red onion, and bacon. Toss well to combine. I find that when I use my hands to toss, and combine the ingredients in batches rather than all at once, the ingredients distribute more evenly
6. Top with almonds, then drizzle with vinaigrette. Toss again lightly to coat the salad with vinaigrette.
7. FOR BEST RESULTS: Allow salad to rest for at least an hour before serving, to allow flavors to develop. The longer it rests, the better!

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