You know those recipes that surprise you? This shaved Brussels sprout & bacon salad is exactly that—it’s unexpectedly bright, smoky, and just the right amount of crunchy. It’s a go-to in my kitchen when I want something fresh but still a little indulgent. Whether you’re serving this up as a quick weeknight side or bringing it to a dinner party, I promise it’ll steal the show (and maybe even convert a Brussels sprout skeptic or two!).
Why You’ll Love This Recipe
This is one of those salads that checks all the boxes—bold flavor, simple technique, and perfect for make-ahead moments. The smoky bacon and tangy dressing balance the crisp sprouts in the best way.
- Crunchy, creamy, smoky: A flavor + texture party in every bite.
- Perfect for any season: Light enough for summer, cozy enough for fall.
- Make-ahead friendly: It actually gets better as it rests!
- Customizable: Add a protein, swap in a different cheese, or make it meatless.
Ingredients Breakdown
Essentials
- 1 1/2 pounds Brussels sprouts, trimmed
- 5–6 slices thick-cut bacon, diced
- 1/4 cup shaved Pecorino or Parmesan cheese
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/4 cup dried cranberries or tart cherries
- 2 green onions or a small bunch of chives, thinly sliced
- Salt and freshly cracked black pepper, to taste
- Optional: 1 tsp freshly grated lemon zest
Pro Tips
- Use a mandoline or food processor for easy, even shreds of Brussels sprouts—it’ll save you loads of time.
- Go bold with cheese: Pecorino adds a salty, tangy note that brings this salad up a notch.
- Warm bacon = better flavor: Toss it in while still warm to help slightly wilt the sprouts for ultimate texture.
- Toast your nuts: Always. The deep flavor makes such a difference.
Step-by-Step Instructions
- Prep the Brussels sprouts: Remove any tough outer leaves. Use a sharp knife, mandoline, or food processor slicing blade to shave the Brussels sprouts into thin ribbons. Discard any tough cores.
- Crisp the bacon: In a large skillet over medium heat, cook the bacon until golden and crisp. Transfer to a paper towel-lined plate and reserve about 1–2 tablespoons of the rendered fat in the pan for added flavor.
- Mix the dressing: In a 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 emulsified. Add 1/2 teaspoon apple cider vinegar for extra tang (optional).
- Assemble the salad: In a large bowl, toss the shaved Brussels sprouts with half the dressing. Add warm bacon, cheese, nuts, cranberries, and green onions. Toss again and drizzle in the remaining dressing. Season with additional salt and pepper to taste, and finish with lemon zest if using.
- Serve: Serve right away while the salad is still slightly warm—or chill for up to 2 hours before serving. Give it a quick toss and brighten with a splash of extra lemon juice if needed.
Chef’s Tips and Tricks
- Don’t skip the lemon zest: It may seem small, but it adds a burst of brightness at the end.
- Serve warm or chilled: It works both ways, but warm bacon brings extra flavor to the mix.
- Pre-shave your sprouts: You can slice them up a day in advance and keep them in a sealed container in the fridge.
- Balance is key: Make sure you balance the tart, sweet, salty, and crunchy elements for the best flavor.
Recipe Variations and Serving Suggestions
- Meatless option: Swap bacon for crispy roasted chickpeas or smoked almonds.
- Add fresh fruit: Sliced apples or pears work beautifully in fall versions.
- Different cheese: Manchego, aged cheddar, or feta are all excellent swaps.
- Make it a main: Top with grilled chicken, citrus-glazed salmon, or a soft-boiled egg.
- Pair it with: Garlic bread, grilled meat, or a fresh glass of Sauvignon Blanc.
FAQs
Can I make this ahead of time?
Yes! You can shave the Brussels sprouts and mix the dressing ahead of time. Store them separately and toss just before serving for the best texture.
Can I use store-bought shredded Brussels sprouts?
Absolutely—just make sure they’re fresh and thinly sliced. Give them a good fluff with your fingers to separate before tossing with the dressing.
What can I use instead of bacon?
Try roasted chickpeas, toasted smoked almonds, or even crumbled tempeh with smoked paprika for a vegetarian-friendly crunch.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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 and set aside.
- Crisp the bacon in a skillet and reserve 1–2 tbsp of the fat.
- In a small bowl, whisk together the dressing ingredients until emulsified.
- Toss Brussels sprouts with half the dressing, then add bacon, nuts, cranberries, green onions, and cheese. Toss again with remaining dressing.
- Finish with lemon zest and serve immediately or chill for up to 2 hours.
Nutrition: ~220 calories per serving
Did you try this salad? Let me know how you personalized it! Leave a comment, rate it, or tag me on Instagram @thekitchensaid so I can see your delicious creations. 💛
