Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola

Serves 4 | Prep: 10 minutes | Cook: 10 minutes


  • 1 1/2 pounds Brussels sprouts, trimmed (about 4 cups)
  • 4 slices bacon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Granny Smith apple, peeled, cored and finely chopped (about 1 cup)
  • 2 ounces Gorgonzola cheese, crumbled (1/2 cup)


Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them in a large bowl.

In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.

Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt and pepper, and cook, stirring frequently until browned, 4 to 5 minutes.

Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.

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