First, cook the bacon in a skillet over medium-low heat. Be sure to save the grease. Chop the bacon and set it aside.
Next, wash and trim the ends of the sprouts, removing any loose leaves. Use a food processor with a slicing attachment or a mandolin to shave the sprouts. Place them in a large mixing bowl.
After that, in a small skillet over low heat, toast the walnuts for 3-5 minutes. Don't let them burn!
Now, thinly slice the onions and set them aside.
Then, wash, core, and slice the Granny Smith apples using a knife or mandolin and set them aside.
Last, add the bacon, walnuts, apples, and onions to the Brussels sprouts. Toss everything together to combine the salad.
First, in a medium bowl or sealable container add the lemon juice, lemon zest, honey, thyme, garlic, salt, and pepper. Use a whisk to combine the ingredients or seal the container and give it a good shake.
Next, slowly add the bacon grease and olive oil to the honey mixture. Once again, use the whisk or shaking method to combine the dressing.
Last, once you're ready to serve the salad, drizzle it with the dressing and toss the salad to coat the sprouts.
When you're serving the salad sprinkle the shaved Parmesan and seeds over the whole dish.
The calories listed are an approximation based on the ingredients and serving size of 1-cup. Actual calories will vary. The Brussel Sprout salad can be stored in your fridge for up to 2-days in a sealed container.