Shredded Brussels Sprouts Salad with Bacon and Dried Figs stored in mason jars, will make for the easiest, freshest salad to enjoy all week!
You know how obsessed I am with mason jar salads – they stay fresh for up to five days, you have all the greens ready to eat, and you know you’re setting yourself up for a good week of clean eating! With fall in the air, unless you’re in Florida with a feel like temp of 93, I’m constantly dreaming of harvest-y salads packed with all the fall flavahs. But since we’re in-between all the fresh autumn produce, I like to sub in dried fruit to satisfy a craving.
Fruit Bliss is my go-to dried fruit when I’m looking for a fix; I used their Organic Deglet Nour Dates a ton during my Whole30 in July – dates are a wonderful way to naturally sweeten up so many dishes, including homemade salad dressing, and I knew that for this Shredded Brussels Sprouts Salad, I wanted to showcase how simple and flavorful dried dates are in this mason jar salad. See also: easy.
When I start to think about easy meal prep for weekday lunches, salads always come into play for me, but after a while I do get burnt out on romaine, or mixed greens (and while I like arugula as a garnish or mix in, I am terribly bored by it as my main base to any salad), so raw shaved Brussels sprouts are the way to go when you’re thinking about a harvest-inspired salad.
Since I like to load this mason jar salad up with all the shredded sprouts, I prefer crispy chopped bacon for protein over chicken. And with a citrus infused dressing, this salad needed some sweetness, so roughly chopping a generous handful Organic Turkish Figs is a no-brainer. Plus, it tastes like fall.
I also like to add chopped celery for crunch. You could swap out for chopped apples if you’d like, but I didn’t want sweet apples, and sweet figs in this mason jar salad. But you do you, friend.
This salad recipe does have gorgonzola cheese, but if you’re currently on a round of the Whole30, or can’t have dairy, omit it altogether, and I promise this Brussels salad still has loads of fresh and tangy flavors to enjoy all season long.
Fruit Bliss currently offers 6 different fruit varieties that include tart cherries, figs, deglet nour dates, plums, apricots, and tomatoes. All of their dried fruits are certified non-
gmo, organic, gluten-free, and vegan.
I like to use a blender for the Citrus Vinaigrette to not only blend whole dates, but to also emulsify into one creamy dressing! This dressing is made with avocado oil, so I’d pull this salad out 10 or so minutes before you’re ready to eat so that the dressing comes to room temp, and then you can just shake and go.
Items used to make this recipe:
shredded brussels sprouts salad with bacon and dried figs
- 1 medium lemon - zested and juiced
- 1 small orange - juiced
- 2 dried dates
- 2 cloves garlic - peeled
- 1 cup avocado oil - can also use olive oil
- 1 teaspoon Sea Salt
- 1 teaspoon onion powder
Shredded Brussels Salad
- Citrus Dressing
- ½ cup celery chopped
- 1 cup Fruit Bliss Turkish Figs - roughly chopped
- 1 cup almond slivers - or any nut you prefer
- 1 cup gorgonzola cheese - crumbled
- 6 slices cooked bacon - crumbled or chopped
- 4 cups Brussels sprouts - shredded/shaved in food processor or store bought
- Blend all ingredients until emulsified and smooth. Refrigerate until ready to use. Can be made ahead of time.
Shredded Brussels Salad
- Layer each salad in the following order: 3 tbsp dressing, celery, ¼ cup almonds, ¼ cup cheese, bacon, and 1 cup Brussels sprouts.
- When ready to enjoy, remove from refrigerator 10 minutes before eating. Shake to combine, or mix into a bowl.
other easy meal prep ideas
*This post is sponsored in partnership with Fruit Bliss. All opinions are my own. Thank you for supporting the brands that support Casa de Crews. Please see the disclaimer here