Brussels Sprouts Salad

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.

• 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.

1. 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.
2. 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.
3. Make the dressing. In a bowl whisk the apple cider, olive oil and brown sugar together.
4. 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.

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Recipe originally shared July 12, 2022.