This bacon and Brussels Sprout Salad is simple, satisfying and incredibly delicious! Made with shaved brussels sprouts, crispy bacon pieces, toasted almonds, creamy pine nuts and grated parmesan cheese tossed in a bright and tangy garlicky lemon vinaigrette.
What’s to love here?
- It’s a crowd pleaser: No holiday meal in my family is complete without this salad and it gets rave reviews every time we share it with newcomers. Bring it to your next potluck, serve at a dinner party, at to your Thanksgiving menu – it’s a sure hit!
- Great make ahead potential: This salad keeps really well! I like to make a big batch and enjoy throughout the week for light lunch or as a side salad at dinner.
- The lemony vinaigrette: Bright, zesty lemon juice and punchy chopped garlic really perk up the raw brussels sprouts in a delicious way!
This salad in made with simple ingredients. Once prepare, add to a large bowl and toss to combine.
- shredded brussels sprouts: You can prep them by hand with a sharp knife or mandolin slicer) and a bit of patience, but a food process with a slicer attachment will do this in no time.
- crispy bacon bits: Choose thin slices of bacon (AKA streaky bacon) to ensure you get crispy bacon pieces.
- crunchy almonds & pine nuts: Toast in a dry pan or buy them pre-toasted for a more robust flavor.
- grated parmesan: Mix into the salad then sprinkle a little more over the top for good measure.
The dressing is super easy to make! Simply combine ingredients in a small bowl or jar with a fitted lid and whisk/shake until combined.
- extra virgin olive oil: Choose a quality olive oil if you can.
- fresh lemon juice: One large lemon usually has about 1/4 cup. Use 1-2 depending on the size.
- chopped garlic: Use 1-2 cloves fresh garlic.
- salt & pepper: The salt tones down the acidity and the pepper adds an extra pop.
- Make it dairy free: Swap out the parmesan for a vegan/dairy free alternative if needed. You can also skip the cheese altogether. While I love the extra umami here, I’ve made this plenty of times without to accommodate for food allergies and it’s still a winner!
- Swap out the nuts: Replace the almonds and/or the pine nuts with other nuts and seeds like pecans, walnuts, pepitas (hulled pumpkin seeds), hazelnuts or pistachios.
- Add croutons: Buy or prepare some homemade gluten free croutons to add an extra crunchy element to this brussel sprout salad. Add croutons just before serving to ensure they stay crisp as croutons in salad don’t usually keep well past a day.
More brussels sprouts recipes:
- Spiced Garlic Sautéed Brussels Sprouts With Creamy Feta Cheese
- Roasted Brussels Sprouts Quinoa Salad With A Sun Dried Tomato Vinaigrette
- Roasted Maple Bacon Brussels Sprouts
- Shaved Brussels Sprouts Salad With Apples & Honey Mustard Vinaigrette
- Crispy Roasted Brussels Sprouts With Bacon
- Sautéed Brussels Sprouts With Dijon Mustard & Hazelnuts
Let me know if you try this Bacon and Brussels Sprout Salad recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
- 1/2 cup extra virgin oil (120ml)
- 1/4 cup lemon juice (60ml)
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound brussels sprouts (450g)
- 8 bacons strips cooked and crumbled
- 2/3 cup toasted sliced almonds (65g)
- 1/3 cup toasted pine nuts (45g)
- 1/3 cup grated parmesan cheese (30g)
Brussels Sprout Prep
- Cut off the tough ends of the sprouts and any browning outer leaves. Slice them as through thinly as possible and then roughly chop the sliced spouts to make them even smaller.
- Alternatively you can do this easily using a food processor by using the slicing blade and pressing the sprouts against the blade with the provided plastic pusher.
- Add all of the ingredients listed for the vinaigrette to a small cup or jar and whisk until fully combined. Taste and season with more salt and pepper if needed. Set aside.
- In a large bowl toss together the sprouts, almonds, pine nuts, chopped bacon, and cheese.
- Pour the vinaigrette over the top and toss again. Taste and season with extra salt and pepper as needed and serve.
- Store leftovers in an airtight container in the fridge, 3-4 days.