Easy Warm Brussel Sprout Salad with Bacon
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This shaved brussel sprout salad with bacon and citrus vinaigrette combines crispy bacon, tangy citrus, and crunchy brussels sprouts for a delicious side dish. It's easy to prepare, packed with nutrients, and sure to be a hit.
For more vegetable side dish recipes, check out my roasted broccoli salad, or roasted broccoli and cauliflower.
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⭐️ Why this recipe works
- Flavor Combination: The salty, crispy bacon perfectly complements the sweet dried cranberries and tangy citrus vinaigrette.
- Easy Preparation: This salad requires minimal cooking, making it quick and simple to prepare, perfect as a holiday side salad or to serve with holiday leftovers.
- Texture Balance: Shaved Brussels sprouts provide a textured base, while toasted almonds add an extra layer of crunch. The salad is hearty enough to be made a few hours before serving without wilting.
🧾 Ingredients notes
- Brussels sprouts: Provides a crunchy, nutritious base for the salad.
- Bacon: Adds a salty, savory flavor and crispy texture.
- Parmesan cheese: Contributes a rich, umami taste.
- Toasted sliced almonds: Adds a nutty flavor and extra crunch.
- Dried cranberries: Provides a sweet and chewy contrast.
- Fresh orange juice: Adds a sweet and tangy flavor to the vinaigrette.
- Fresh lemon juice: Enhances the brightness and acidity of the dressing.
- Dijon mustard: Adds depth and a slight tang to the vinaigrette.
- Honey: Balances the acidity with a touch of sweetness.
- Extra-virgin olive oil: Emulsifies the dressing and adds healthy fats.
- Salt and pepper: Enhances all the flavors in the salad.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Brussel Sprout Salad recipe step-by-step
- Prepare the Brussels Sprouts: Trim the ends and remove any damaged outer leaves from the Brussels sprouts. Using a mandoline or a sharp knife, thinly slice the Brussels sprouts.
- Cook the Bacon: Cook the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, then crumble or chop into small pieces.
- Make the Citrus Vinaigrette: In a small bowl, whisk together the orange juice, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, crumbled bacon, grated Parmesan cheese, sliced almonds, and dried cranberries. Pour the citrus vinaigrette over the salad and toss to coat evenly.
- Serve: Transfer the salad to a serving bowl or individual plates. If desired, garnish with extra Parmesan cheese, pomegranate seeds, and sliced almonds.
📖 Substitutions and variations
- Vegan Option: Omit the bacon and replace Parmesan cheese with vegan cheese or nutritional yeast. Add roasted chickpeas for extra protein.
- Nut-Free: Substitute toasted sliced almonds with sunflower seeds or pumpkin seeds.
- Dressing Variations: For a different flavor profile, use apple cider vinegar or white wine vinegar instead of lemon juice.
- Extra Add-Ins: Include sliced apples, pomegranate seeds, or avocado for additional texture and flavor.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Massaging Brussels Sprouts: To soften raw Brussels sprouts, massage them with a bit of olive oil and salt. This helps to break down the fibers, making them more tender and easier to digest.
- Shredding Brussels Sprouts: Using a mandoline ensures even, thin slices, which helps the Brussels sprouts absorb the dressing better.
- Crispy Bacon: For extra crispy bacon, bake it in the oven at 400°F (200°C) for 15-20 minutes instead of frying.
🍯 Storing leftovers
- Fridge: Store the assembled salad in an airtight container in the fridge for up to 3 days. Keep the dressing separate to prevent the salad from becoming soggy.
❓Recipe FAQ's
Toss the salad with the dressing just before serving and store leftovers with the dressing separate from the salad. Storage Tip: If you need to store the salad with the dressing, add a handful of chopped kale or cabbage to maintain the crunch.
Yes, you can substitute almonds with walnuts, pecans, or pistachios for a different flavor and texture.
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Easy Warm Brussel Sprout Salad with Bacon
Ingredients
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon, cooked and crumbled
- ½ cup grated Parmesan cheese
- ⅓ cup toasted sliced almonds
- ¼ cup dried cranberries
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Brussels Sprouts:
- Trim the ends and remove any damaged outer leaves from the Brussels sprouts.
- Using a mandoline or a sharp knife, thinly slice the Brussels sprouts.
Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy.
- Transfer the bacon to a paper towel-lined plate to drain, then crumble into small pieces.
Make the Citrus Vinaigrette:
- In a small bowl, whisk together the orange juice, lemon juice, Dijon mustard, and honey.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- Season with salt and pepper to taste.
Assemble the Salad:
- In a large bowl, combine the shaved Brussels sprouts, crumbled bacon, grated Parmesan cheese, sliced almonds, and dried cranberries.
- Pour the citrus vinaigrette over the salad and toss to coat evenly.
Serve:
- Transfer the salad to a serving bowl or individual plates.
- Garnish with extra Parmesan cheese and sliced almonds if desired.
Notes
- Shaving Brussels Sprouts: If you don’t have a mandoline, a sharp knife works well. Just make sure to slice them as thinly as possible for the best texture.
- Bacon Alternatives: For a vegetarian option, omit the bacon and add roasted chickpeas for crunch.
- Make Ahead: You can prepare the Brussels sprouts and dressing a day in advance. Store them separately in the fridge and combine just before serving.
- Extra Flavor: Add a touch of zest from the lemon or orange for extra citrusy flavor.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
