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Balsamic Brussels Sprouts Salad with Bacon and Blueberries

Servings: 4 servings
Author: Stephanie Wise

Ingredients

  • 6 ounces about 4 strips bacon, chopped
  • 24 ounces about 4-5 cups brussels sprouts, stems removed, halved and leaves picked off
  • 1 small shallot minced
  • 1 teaspoon minced garlic
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • ½ cup blueberries
  • 4 ounces goat cheese crumbled

Instructions

  • Heat a large (preferably cast-iron) skillet over medium heat. Add bacon; cook until just crispy, about 5 minutes.
  • Add brussels sprouts, minced shallot and garlic; toss. Saute until brussels sprouts leaves begin to wilt, about 3-4 minutes.
  • Add balsamic vinegar and salt and pepper to taste; toss to combine. Remove from heat and transfer to a serving bowl.
  • Add blueberries and goat cheese; toss lightly to combine. Serve warm.
  • NOTE: If you want to make the salad without bacon, heat a couple of tablespoons of olive oil in a large skillet over medium heat (instead of adding bacon), then proceed as directed.