Brussels Sprouts Salad
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This Brussels Sprouts Salad with crispy bacon, white cheddar and pecans, with a sweet vinaigrette is the absolute best brussels sprouts salad. You only need a few ingredients to make this super easy salad that’s perfect for a quick lunch, or as a side to any meal.
The Ultimate Brussels Sprouts Salad
Bacon and brussels sprouts are a marriage made in heaven, so if you’re not a fan of brussels sprouts then you haven’t tried this salad. This salad is crispy, crunchy, sweet and salty and absolutely delicious.
I know there are many brussels sprouts salads out there where they use raw brussels sprouts, but I strongly recommend cooking them for a few minutes. First of all, they will be easier to eat because they’re a little bit wilted and softened, and secondly, you will get so much more flavor in them since you’re cooking them in some of that bacon fat. However, you try it and you be the judge.
Why We Love This Brussels Sprouts Salad
- Every Bite Is The Perfect Bite. A little bit salty, a little bit sweet, a little bit crispy and loaded with lots of great flavors.
- Easy To Put Together. It really is and you can get this salad done in less that half an hour. If you buy already shaved brussels sprouts, you can have this done in about 15 minutes.
- Great For Prepping Ahead. Simply shred your brussels sprouts, chop your pecans, fry your bacon, shred your cheese and make your dressing. Store everything in the fridge until you’re ready to serve this, all you have to do is toss everything together and lunch is served.
- Brussels Sprouts – You’ll want whole fresh brussels sprouts, ends trimmed and cleaned. Thinly slice them, shred them or use a mandoline. Did you know you can even buy shaved brussels sprouts in your grocery store?
- Bacon – I prefer using thick cut bacon, but use your favorite bacon, it doesn’t matter what you use. You can sub it with pancetta or prosciutto.
- White Cheddar – I love some white cheddar in this recipe but feel free to sub it with some Colby cheese, yellow cheddar, Gouda, or Asiago cheese.
- Pecans – I love adding some chopped pecans here for that extra crunch. Toast the pecans for an extra boost of nuttiness and flavor. You can sub pecans with walnuts or some pine nuts.
- Brown Sugar – I like to add some brown sugar to the dressing, which is a very simple dressing. You can sub with honey, maple syrup, agave syrup or just plain granulated sugar.
- Apple Cider Vinegar – For some sweet and sour taste to our vinaigrette. You can substitute with other vinegars like champagne vinegar, rice wine vinegar, balsamic vinegar, or red wine vinegar or just lemon juice.
- Olive Oil – I recommend a good quality olive oil, regular or extra virgin.
- Cook the bacon. Cut the bacon into ½-inch pieces. Heat a skillet over medium-high heat then add bacon and fry until crisp. Pour off all but 2 tablespoons of the bacon drippings in skillet.
- Cook the brussels sprouts. Add the shredded brussels sprouts to the skillet and cook for 3 to 5 minutes stirring occasionally, until the brussels sprouts are a little bit tender and start to char a bit.
- Make the dressing. In a bowl whisk the apple cider, olive oil and brown sugar together.
- Make the salad. In a larger bowl add the cooked brussels sprouts, bacon, cheese, pecans and dressing. Toss well and season with salt and pepper as needed. Serve warm.
How To Shred/Shave Brussels Sprouts
Brussels sprouts are really not that hard to shave and there are multiple ways you can do them. Here’s how:
- You can already buy them shaved from your grocery store!
- Use a food processor, just cut them in half, add them to your food processor, and pulse a few times until shredded nicely. Easiest way to do them.
- Use a sharp knife to thinly slice them. This is the way I did them and it took me less than 5 minutes to do.
- Use a mandoline if you have one, just make sure to wear the glove that comes with it so that you don’t cut your fingers.
Leftovers
If prepping ahead, the individual ingredients can be stored in the fridge for 2 to 4 days, if stored properly. Any leftover tossed brussels sprouts salad can be stored in the refrigerator for up to 3 days in an airtight container.
Brussels Sprouts Salad Tips
- Make this salad your own by adding other favorite ingredients such as raisins, dried cranberries, apples, pine nuts, sunflower seeds, etc.
- You can shred the brussels sprouts a couple days in advance, they will hold nicely in the refrigerator, stored in a ziploc bag or airtight container.
- The dressing will last in the fridge for about 4 days, so if you’re making this salad ahead, don’t add the dressing until ready to serve.
More Recipes You’ll Love
- Garlic Parmesan Roasted Brussels Sprouts
- Rosemary Balsamic Baby Potatoes and Brussels Sprouts
- Honey Roasted Carrots
- Roasted Brussels Sprouts
- Asparagus and Peas Pasta Salad
- Lemon Orzo with Asparagus
- Sweet And Sour Air Fryer Brussels Sprouts
- Panzanella Salad
- Easy Coleslaw
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Brussels Sprouts Salad
Ingredients
- 6 slices bacon
- 1 pound brussels sprouts (trimmed and shaved, or thinly sliced)
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon brown sugar (packed)
- ½ cup white cheddar cheese (shredded)
- ½ cup pecans (chopped)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the bacon. Cut the bacon into ½-inch pieces. Heat a skillet over medium-high heat then add bacon and fry until crisp. Pour off all but 2 tablespoons of the bacon drippings in skillet.
- Cook the brussels sprouts. Add the shredded brussels sprouts to the skillet and cook for 3 to 5 minutes stirring occasionally, until the brussels sprouts are a little bit tender and start to char a bit.
- Make the dressing. In a bowl whisk the apple cider, olive oil and brown sugar together.
- Make the salad. In a larger bowl add the cooked brussels sprouts, bacon, cheese, pecans and dressing. Toss well and season with salt and pepper as needed. Serve warm.
Notes
- Make this salad your own by adding other favorite ingredients such as raisins, dried cranberries, apples, pine nuts, sunflower seeds, etc.
- You can shred the brussels sprouts a couple days in advance, they will hold nicely in the refrigerator, stored in a ziploc bag or airtight container.
- The dressing will last in the fridge for about 4 days, so if you’re making this salad ahead, don’t add the dressing until ready to serve.
- If prepping ahead, the individual ingredients can be stored in the fridge for 2 to 4 days, if stored properly. Any leftover tossed brussels sprouts salad can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared July 12, 2022.
