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Home ยป Recipes ยป Holidays ยป Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

Published on April 11, 2016 | Updated on April 29, 2020 by The BakerMama

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola cheese come together in a crisp & flavorful salad that you’ll want to enjoy again & again!

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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!

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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.

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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.

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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!

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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!

Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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! 🙂

Enjoy, y’all!

xoxo,

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Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

★★★★★ 5 from 1 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4
  • Category: Salads
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Description

Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola cheese come together in a crisp & flavorful salad that you’ll want to enjoy again & again!


Ingredients

  • 1–1/2 pounds brussels sprouts, trimmed (about 4 cups)
  • 4 slices bacon
  • 1/2 teaspoon salt
  • 1/4 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

Recipe from Andie Mitchell’s Eating in the Middle cookbook.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

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Comments

  1. Andie Mitchell says

    April 13, 2016 at 12:28 pm

    Maegan YOU are truly one of the kindest people I’ve met. All the love you’ve shown me has meant the world to me and I can’t thank you enough! Thank you so much for sharing the cookbook and making the recipe!!

    I loved meeting you last weekend in Portland and I hope we get to see a whole lot more of each other!! <3

    xooxox Andie

    ★★★★★

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Ingredients:

1 (8 ounce) wheel soft-ripened brie cheese
3 fresh peaches
1 crusty baguette
Olive oil
1/4 cup prepared pesto
2 tablespoons chopped fresh basil
Sea salt

Instructions:
1. Preheat the grill to medium heat and brush the grates with oil.
2. Slice the peaches in half and remove the pits.
3. Slice the baguette into ยผ inch thick slices.
4. Place baguette slices, peaches (cut side up) and brie wheel on a baking sheet and brush the tops of everything with olive oil.
5. Put everything on the grill with the olive oiled sides down. Brush the tops of the baguette slices and brie wheel with olive oil while the bottoms are grilling.
6. Grill until you have beautiful grill marks and then flip the brie and baguette slices.
7. Remove everything from the grill once the peaches are soft with good grill marks, the brie is melted (about 2-3 minutes per side) and the baguette slices are toasted on both sides.
8. Transfer the brie to a serving plate.
9. Dice four of the grilled peach halves. Slice the other two peach halves into thin slices.
10. Place the diced peaches on top of the grilled brie.
11. Drizzle with the pesto and garnish with the chopped fresh basil.
12. Sprinkle it with a little sea salt.
13. Serve with grilled baguette and peach slices. Enjoy!
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