Bacon & Brussels Sprouts Salad Bowl

Name: Bacon & Brussels Sprouts Salad Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon (11 g) Dijon mustard; 1 tablespoon (15 ml) apple cider vinegar; 1 teaspoon fresh lemon juice; ½ teaspoon pure maple syrup or honey (optional); ½ teaspoon pure maple syrup or honey (optional); 1 pound (450 g) Brussels sprouts, trimmed and halved; 2 tablespoons (30 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 6 slices cooked bacon, diced; ½ avocado, peeled, pitted, and sliced; 4 or 5 radishes, thinly sliced; ¼ small red cabbage, thinly sliced; ½ red bell pepper, thinly sliced; ¼ cup (30 g) toasted almonds or pecans, chopped; ¼ cup (30 g) toasted almonds or pecans, chopped; 2 tablespoons (8 g) fresh parsley, chopped (optional); 1 teaspoon red pepper flakes

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This colorful, keto-friendly bowl pairs crispy bacon and roasted Brussels sprouts with a wholesome mix of low-carb veggies, delivering bright, bold flavors and satisfying textures.

Ingredients

For the Dijon Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (

Gluten-free

Method

Make the Dressing

In a small bowl, whisk together the olive oil, mustard, vinegar, lemon juice, and maple syrup (if using). Season with salt and pepper to taste.

Roast the Brussels Sprouts

Preheat the oven to 400°F (200°C)