Categories: main dish, paleo, salad

Ingredients

• 3 T apple juice
• 3 T apple cider vinegar or lemon juice
• 1 T mustard brown or dijon
• 1 1/2 T pure maple syrup or honey
• 1/2 t cinnamon
• 1/2 t onion powder
• 1/2 c olive oil or avocado oil
• Sea salt and black pepper to taste
• 1 lb brussels sprouts raw, shredded
• 8 slices bacon
• 1 T rendered bacon fat
• 2/3 c nuts chopped
• 1 med apple chopped
• 2 t lemon juice
• 1/2 c dried cranberries

Directions

1. Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.

2. Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.

3. Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.

4. Toss the nuts with the sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.

5. To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.

6. Toss about half the dressing with the salad, leaving the rest to serve with as extra.

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