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Shaved brussel sprout salad with bacon and vinaigrette.

Easy Warm Brussel Sprout Salad with Bacon

This Shaved Brussels Sprout Salad with Bacon and Citrus Vinaigrette is a refreshing and savory dish that’s perfect for any occasion. The combination of crispy bacon, tangy citrus, and crunchy Brussels sprouts makes this salad a crowd-pleaser.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Deborah Rainford

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

Calories: 245kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 255mg | Potassium: 319mg | Fiber: 3g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 54mg | Calcium: 93mg | Iron: 1mg
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