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 Brussels Sprouts Salad that's perfect for a quick lunch, or as a side to any meal.
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.
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.