You know those recipes that completely surprise you? This shaved brussels sprout salad with crispy bacon is exactly that, unexpectedly bright, smoky, and just the right amount of crunchy. It has become a true go-to in my kitchen whenever I want something fresh but still a little indulgent, the kind of dish that feels light and vibrant yet deeply satisfying. I promise it will steal the show at any table and may even convert a Brussels sprout skeptic or two along the way.
What makes this salad so special is the way every element plays off the others. Thin ribbons of raw Brussels sprouts stay crisp and fresh, warm bacon lends smoky richness, and a tangy lemon-Dijon dressing pulls it all together. Toss in toasted nuts, chewy dried cranberries, and shaved cheese, and you have a salad with texture and flavor in every single bite. Whether you serve it as a quick weeknight side or bring it to a holiday dinner party, this one always earns its spot on the menu.
Why You’ll Love This Recipe
This is one of those salads that checks all the boxes: bold flavor, simple technique, and genuinely make-ahead friendly. The smoky bacon and tangy dressing balance the crisp raw sprouts beautifully, creating a flavor and texture party in every forkful. It is the rare salad that feels both wholesome and a little decadent at the same time.
It is also wonderfully versatile across the seasons. Light and refreshing enough for a summer spread yet cozy and hearty enough for a fall or holiday table, it adapts to whatever the occasion calls for. Unlike delicate leafy salads that wilt within minutes, this one actually gets better as it rests, since the sturdy shaved sprouts soak up the dressing without turning soggy.
Best of all, it is endlessly customizable. Add a protein to turn it into a main, swap in a different cheese, or make it entirely meatless with a smoky substitute for the bacon. This recipe is a reliable, flexible base that you can tailor to your taste, your pantry, and whoever you are feeding.
Ingredients
For the salad itself, you will need 1 1/2 pounds of Brussels sprouts, trimmed and shaved into thin ribbons, plus 5 to 6 slices of thick-cut bacon, diced. Add 1/4 cup of shaved Pecorino or Parmesan cheese, 1/2 cup of toasted walnuts or pecans, roughly chopped, and 1/4 cup of dried cranberries or tart cherries for pops of sweetness. Finish with 2 green onions or a small bunch of chives, thinly sliced, salt and freshly cracked black pepper to taste, and an optional 1 teaspoon of freshly grated lemon zest for brightness.
The dressing is a simple lemon-Dijon vinaigrette that comes together in one small bowl. Whisk together 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and a pinch each of salt and pepper. Slowly whisk in 1/3 cup olive oil until the dressing emulsifies, and add 1/2 teaspoon apple cider vinegar for an extra tangy edge if you like.
A few smart choices elevate the whole dish. Pecorino brings a saltier, tangier note than Parmesan and really lifts the flavor, while toasting the nuts deepens their taste in a way that makes a noticeable difference. Using a mandoline or the slicing blade of a food processor makes shaving the sprouts fast and even, saving you a good deal of time and knife work.
Step-by-Step Instructions
Start by prepping the Brussels sprouts. Remove any tough or bruised outer leaves, then use a sharp knife, a mandoline, or a food processor slicing blade to shave the sprouts into thin, delicate ribbons, discarding any tough cores. Shaving them finely is the secret to a tender salad, since it lets the raw sprouts soften just enough once they meet the dressing.
Next, crisp the bacon. In a large skillet over medium heat, cook the diced bacon until golden and crisp, then transfer it to a paper towel-lined plate. Reserve about 1 to 2 tablespoons of the rendered bacon fat in the pan, which adds a lovely smoky richness you can drizzle into the salad for extra depth of flavor.
While the bacon cooks, mix the dressing. In a small bowl, whisk together the lemon juice, Dijon mustard, honey or maple syrup, and a pinch each of salt and pepper. Slowly stream in the olive oil while whisking until the mixture emulsifies into a smooth, glossy dressing, then whisk in the apple cider vinegar if you want an extra tangy finish.
To assemble, toss the shaved Brussels sprouts with about half the dressing in a large bowl. Add the warm bacon, shaved cheese, toasted nuts, dried cranberries, and green onions, then toss again and drizzle in the remaining dressing. Season with additional salt and pepper to taste and finish with lemon zest if using. Serve right away while it is still slightly warm, or chill it for up to 2 hours and give it a quick toss with a splash of extra lemon juice before serving.
Tips for the Best Brussels Sprout Salad
Do not skip the lemon zest at the end, because that small addition delivers a burst of brightness that lifts the entire salad. Balancing the tart, sweet, salty, and crunchy elements is the real key to success here, so taste as you go and adjust the dressing, cheese, or cranberries until every bite hits all four notes. That balance is what turns a simple salad into something memorable.
Tossing the bacon in while it is still warm helps to slightly wilt and soften the shaved sprouts for the ideal texture, so time that step to coincide with assembling the salad. You can also shave the sprouts up to a day in advance and store them in a sealed container in the fridge, which makes this a fantastic make-ahead dish for entertaining. If you love this vegetable, try my roasted Brussels sprouts with sweet balsamic glaze or these crowd-pleasing bacon wrapped Brussels sprouts for your next gathering.
This salad also welcomes plenty of variations. Make it meatless by swapping the bacon for crispy roasted chickpeas or smoked almonds, or add sliced apples or pears for a lovely fall twist. Different cheeses like Manchego, aged cheddar, or feta all work beautifully, and topping it with grilled chicken, citrus-glazed salmon, or a soft-boiled egg turns it into a satisfying main course.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
As an Amazon Associate, The Kitchen’s Aid earns from qualifying purchases at no extra cost to you.
Frequently Asked Questions
Can I make this brussels sprout salad ahead of time?
Yes. You can shave the Brussels sprouts and mix the dressing in advance, but store them separately and toss just before serving for the best texture and freshness.
Can I use store-bought shredded Brussels sprouts?
Absolutely, just make sure they are fresh and thinly sliced. Give them a good fluff with your fingers to separate the ribbons before tossing them with the dressing.
What can I use instead of bacon?
Try roasted chickpeas, toasted smoked almonds, or crumbled tempeh seasoned with smoked paprika for a vegetarian-friendly crunch that still delivers that savory, smoky note.
How long does the salad keep?
Because the sprouts are sturdy, dressed leftovers hold up well in the fridge for a day, though the bacon and nuts are crispiest when freshly added. Store extra dressing separately if you can.
Can I serve it warm or chilled?
Both work wonderfully. Warm bacon brings extra flavor and a slightly wilted texture, while chilling the salad for up to 2 hours makes it refreshing and lets the flavors meld before serving.
If you give this shaved Brussels sprout and bacon salad a try, I would love to hear how you personalized it, and for more inspiration you can explore these healthy eating ideas. Snap a photo of your bowl and tag @thekitchensaid on Instagram, because I truly love seeing your delicious creations.
Brussels Sprout and Bacon Shaved Salad
American · Salad
A vibrant, crunchy shaved Brussels sprout salad with smoky bacon, lemon-Dijon dressing, toasted nuts, and dried cranberries.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and shaved
- 5-6 slices bacon, cut into small pieces
- 1/4 cup shaved Parmesan or Pecorino
- 1/2 cup toasted walnuts or pecans
- 1/4 cup dried cranberries or tart cherries
- 2 green onions or chives, sliced
- 1 tsp lemon zest (optional)
- Salt and pepper, to taste
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 tsp apple cider vinegar (optional)
Instructions
- Shave the Brussels sprouts into thin ribbons and set aside.
- Crisp the diced bacon in a skillet and reserve 1-2 tbsp of the fat.
- Whisk lemon juice, Dijon, honey, salt and pepper, then stream in olive oil until emulsified.
- Toss sprouts with half the dressing, add bacon, cheese, nuts, cranberries and green onions, then toss with remaining dressing.
- Finish with lemon zest and serve immediately or chill up to 2 hours.
Nutrition: 220 calories
