Bacon and brussels sprout salad loaded with crunchy almonds and creamy pine nuts and topped with a lemon-garlic vinaigrette
When your new favorite lunch involves brussles sprouts, that means you’re an adult now, right?
I wish being an adult was as easy as eating brussles sprouts. There are so many aspects of being a ~real person that I have yet to conquer. Talking on the phone, filing taxes without have a breakdown, and separating my whites from my darks while doing laundry fall into that category of things I need to work on. Maybe I should put over-sharing my life on the Internet onto that list as well.
Anyways.
Being the sophisticated adult that I am, I thought it was time to whip out the mini cabbage and make this bacon and brussels sprout salad because nothing says TGIF like shaved brussels sprouts. Ammirite? I hope the sarcasm there is obvious there.
One thing I am most certainly not sarcastic about (right now) is how crazy I am about this salad. It’s crunchy, nutty, salty, savory, and tangy all at the same time. The best part about it is that every single bite is loaded with a bacon, almonds, pine nuts, and cheese all dressed in a garlic and lemon olive oil based vinaigrette. I’m actually surprised I’ve never posted this dressing on its own before because I put it on almost all of my salads. There is rarely a time that I don’t have a bottle ready made in the fridge because I love it that much.
If you are like me and have neither a food processor or a mandolin, you’ll have to whip out the cutting board and do that part manually. Yes, it’s a bit more laborious than throwing it in a processor to do the work for you, but on the plus side you have less sharp objects to clean up at the end. I’d take less clean up and more time spent cooking any day, but maybe that’s just me. Just put some music on and and try not to reach for the cooked bacon too much as you chop away. I found this youtube video here to be helpful in figuring out the best way to shave those sprouts. It also covers how to work the mandolin and a food processor if you’re not sure how.
So maybe I haven’t quite levelled up to adulthood yet. I’d bet my life savings that there will never be a time where I actually feel like I’ve got things all figured out, but I am totally ok with that. Life is more interesting that way.
Bacon and Brussels Sprout Salad
Bacon and brussels sprout salad loaded with crunchy almonds and creamy pine nuts and topped with a lemon-garlic vinaigrette
Ingredients
For the dressing
- 3/4 cup (177 ml) extra virgin olive oil
- 1/2 cup (125 ml) lemon juice
- 1-2 garlic cloves crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the salad
- 500 grams brussels sprouts*
- 8 bacons strips cooked and crumbled
- 1 cup (96 grams) almonds chopped
- 1/2 cup (70 grams) pine nuts
- 1 cup (88 grams) grated parmesan cheese optional
Instructions
- In a small jar with a lid add the oil, lemon juice, crushed garlic, salt, and pepper. Cover the jar and shake until combined and then place in the fridge until you're ready to use it.
- Cook the bacon as your normally would and set it aside to cool.
- Prepare the brussels sprouts by using a mandolin (watch your fingers!) or food processor if you have either of those tools. If you are doing it manually, hold onto the stem and carefully slice the sprouts into thin pieces to shred.
- Roughly chop your almonds, or if you don't mind getting something else dirty, throw them into a blender for 10 seconds to get them nice and crumbly.
- In a large salad bowl, toss together the sprouts, most of the almonds, pine nuts, bacon bits, and cheese. Drizzle the dressing into the salad and toss again. Top with the remaining almonds, bacon, nuts, and cheese and serve.
Notes
*This will probably be around 4 dozen sprouts
This will keep in the fridge for up to three days
Calories are listed without optional Parmesan included.
Julie says
Shredding Brussels sprouts is such a great way to mix up your veggie side dishes. Looks great!
Sarah says
Right?! It’s probably my favorite way to eat/serve brussels sprouts because it makes mixing it in with other ingredients so much easier. Thanks, Julie!
Cathy says
Bacon and brussel sprouts are a great combo! Yum!! Thank you for sharing on Making Memories Mondays! 🙂
Cathy
Sarah says
Thanks Cathy – my pleasure!
Becky Winkler (A Calculated Whisk) says
This is just my kind of salad!!! Pinning 🙂
Sarah says
Thanks Becky!
Jennifer A Stewart says
Great idea with the almonds too! I love the bacon but those almonds take it over the top! Thanks for sharing with Saucy Saturdays!
Sarah says
Thanks, Jennifer! I really like the almonds in this because they give it a nice crunch!
Marissa @ OMG FOOD says
Brussels sprouts don’t get enough credit; I love them! These pictures are gorgeous and I’m dying for a bite of that salad. 😮
Sarah says
Thanks, Marissa! I agree – they need more love!
Kim~madeinaday says
So love Brussels Sprouts! Pinned! Thanks for linking up to Merry Monday! Sharing on my Fb page tomorrw! Have a great week!
Kim
Sarah says
Thanks, Kim! I’m honored 🙂
Stacey says
Oh, yum! you can’t go wrong with brussel sprouts and bacon 🙂
Sarah says
Thanks, Stacey!
shernell says
This salad looks anything but boring. Thanks for sharing.
Sarah says
Thanks, Shernell!
Gabriel @ The Dinner Special podcast says
This salad is all kinds of awesome! And the photography makes me just want to dive into my screen. (I really shouldn’t be reading about food when I”m starving.) I’ve grown to like brussels sprouts, and with bacon, it’s absolutely a perfect combo for a salad in my opinion. I’d eat both of these bowls right now. If only I could…
Sarah says
Thanks, Gabriel! When I was taking the pictures I kept eating spoonfuls of salad at a time. Eventually I just sat down and ate a bowl so I could get through the shoot hha
Gloria @ Homemade & Yummy says
What a great way to eat brussels sprouts…..and who doesn’t love bacon!!
Sarah says
Thanks, Gloria!