The Meat Eater’s Brussels Sprout Salad


The Meat Eaters Brussels Sprout Salad by Mikaela Cowles

Some people grow up in pasta families or salad families. Others spent their childhood nose deep in chicken nuggets and store-bought lasagna.

I grew up in a meat and potatoes household.

Which is to say, the vegan, pagen, paleo, carb-cutting, red-meat banishing, bacon-admonishing diets that have swept through the health and wellness world make me giggle with pure pleasure. 

More bacon for me??? Don’t mind if I do.

I’m never going to be one of those gals who throws out my sugar and bans cheese from my fridge. Or eggs. Can you imagine giving up runny egg yolks? They’re like velvet tongue blankets. They’re lusciousness to their core. They’re stand on the balcony, lick my plate, don’t care if the neighbors see me goodness.

The Meat Eater's Brussels Sprout Salad

And really. How can you go wrong with that?

While I’m not going to climb onto the diet bandwagon, I am quite grateful for all those who have. They’ve made traditionally scarce items into staples. Kale, quinoa, and Brussels sprouts are now as common as apples. No longer does a dinner party blink at grilled sweet potato salad or turn their nose up at wheat berries.

And for all of this food-loving goodness, I say thank you. Thank you to those who have asked grocers to carry five varieties of cabbage. Thank you for insisting there be almond meal in the bakery aisle. (It’s delightful in cookies.)

Now if you’ll excuse me. I’m going to go add some bacon and cheese to my pagen (paleo+vegan) Brussels Sprout Salad.

 

The Meat Eater’s Brussels Sprout Salad

If you have some pagen friends, which I know most of you do, this is a great recipe to have up your sleeve. Simply serve the bacon, cheese and dried cranberries on the side.

And for those who want to throw caution to the wind, serve this bad boy with a soft-boiled egg.

1 TBS Dijon
¼ cup olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
1½ cups thinly sliced Brussels sprouts
½ red onion, finely chopped
1 cup raw, slivered almonds
¼ cup feta
3 strips bacon, cooked and chopped
¼ cup dried cranberries
4 soft boiled egg

In a small bowl combine Dijon, olive oil, vinegar and salt and pepper. Whisk thoroughly to combine.

In a large bowl, combine remaining ingredients. Gradually stream in dressing, stirring to combine. Serve immediately or refrigerate for up to one day.


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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