Brussels, bacon, sweet Granny Smith apple, and pungent Gorgonzola cheese come together in a crisp and flavorful salad that you’ll want to enjoy over and over again!
I’m so excited to share this recipe with y’all today. One, because it’s so simple and delicious you’ll want to make it every day of the week. And two, because it comes from my new favorite cookbook, Eating in the Middle, by Andie Mitchell.
This is Andie’s second book, but her first cookbook and it’s perfection. I pretty much stopped tabbing which recipes I wanted to make because honestly, I want to make them all. It’s going to be one of those cookbooks that I cook my way through from front to back. We’re talking Peanut Butter Granola Parfaits, Baked Buffalo Chicken Egg Rolls, Mashed Sweet Potatoes with Orange Zest & Basil, Lemon-Herb Fish with Crispy Oven Fries, Spicy Chipotle Chicken Enchiladas, and Dulce De Leche Cream-Filled Doughnuts with Chocolate Sauce…just to name a few!
If you’ve already fallen in love with Andie through her blog and her memoir, It Was Me All Along, then you know what I mean when I say how excited I was to get my hands on her cookbook. As the title suggests, it’s all about balance and mindfulness when it comes to eating. As someone who was overweight in my pre-teens, underweight in my teens and finally found that balance in my twenties, I so appreciate Andie’s approach to preparing and enjoying food. It truly is all about balance.
I think this brussels sprouts salad I’m sharing with you from the cookbook is the perfect example. It’s healthy and fresh with bites of indulgence from the bacon and cheese.
I have no doubt you’ll fall in love with this salad too. It’s soooo easy to prepare. Brussels sprouts are one of my absolute favorite veggies so knowing that it only takes about 5 minutes to saute them before tossing them with the other yummy ingredients, has me craving this salad constantly.
I think I’ve made it at least 6 times in the past two weeks. I’ve served it as a side with grilled chicken breasts, but most often I just make a meal of it by itself or with a runny egg on top. Oh my yum!
This is just one of the many delicious recipes from Eating in the Middle. If you’re looking for a go-to cookbook with mostly healthy recipes and a few indulgences, this one’s for you too. It’s approachable and delicious!
Thank you, sweet Andie, for sharing your love of food, your talents in the kitchen and your encouragement for all of us to find our balance when it comes to eating and enjoying food. Your cookbook will make it easier for so many of us to prepare delicious yet healthy meals for ourselves and our families. I’m off to make your Greek Yogurt Pancakes for my pancake-loving boys! 🙂
- 1-1/2 pounds brussels sprouts, trimmed (about 4 cups)
- 4 slices bacon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 large granny smith apple, peeled (optional), 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 into 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.