This shaved Brussels sprouts salad is the perfect fall side dish, ready in just 30 minutes with apples, dried cherries, and a warm bacon dressing. It might just change the mind of even the most avid Brussels sprouts hater!
Jump to:
- Why You’ll Love This Brussels Sprouts Salad With Bacon
- Ingredient Information and Substitutions
- How To Make Warm Brussels Sprouts Salad
- Frequently Asked Questions
- Tips For Making This Brussels Sprouts Recipe
- What To Serve With Brussels Sprouts Bacon Salad
- Other Fall Salad Recipes To Try
- Shaved Brussels Sprouts Salad
Why You’ll Love This Brussels Sprouts Salad With Bacon
It wasn’t until I was an adult that I discovered my love for Brussels sprouts, and it wasn’t until last year that I discovered my love for them in a salad. Before that, I liked roasting them with simple olive oil, salt, and pepper until they were nicely browned on the outside, with the most perfectly nutty flavor.
Today, it’s all about this salad. Shredded sprouts, crisp apples, and chewy dried cherries come together under a warm bacon dressing that’s sweet, tangy, and smoky all at once. It’s light, fresh, and crazy easy to make. Here’s why these Brussels sprouts with bacon are such a hit:
- Crunchy
- Smoky bacon
- Sweet and tangy
- Easy to make
- Fall favorite
Ingredient Information and Substitutions
- Brussels sprouts- Give the salad a fresh, nutty crunch and form its base. Look for firm sprouts with vibrant green leaves.
- Bacon- Brings smoky, salty flavor, and its reserved grease becomes the warm dressing.
- Apples- Add a sweet, juicy crunch. I used RubyFrost apples, but Granny Smith is a great option if you’d like something more tart.
- Onion- Softens in the bacon grease, building savory depth in the dressing. Shallots work as a milder substitute.
- Lemon juice- Brightens the apples with a tangy note.
- Apple cider vinegar- Cuts through the rich bacon grease with a sharp tang. White wine vinegar works as a substitute.
- Water- Loosens the dressing and helps the sugar dissolve.
- Dried cherries- Deliver chewy sweetness and a festive pop of color. Dried cranberries or dried currants work as substitutes.
- Granulated sugar- Balances the vinegar for a sweet and tangy dressing.
- Salt- Seasons the whole salad.
- Black pepper- Gives a little warmth.
How To Make Warm Brussels Sprouts Salad
Step 1- Cook the bacon.
Fry the bacon in batches in a frying pan until crisp, reserving all the bacon grease for later. Move the cooked bacon to a paper towel-lined plate to cool.
Step 2- Make the salad base.
While the bacon cooks, shred the Brussels sprouts, dice the apples, and combine them in a large bowl with the dried cherries. Crumble all the bacon (except for two slices) into the bowl and set aside.
Step 3- Make the warm dressing.
Add all the bacon grease back to the pan with the onions and sauté, stirring frequently, for 5 to 7 minutes until soft. Stir in the vinegar, water, and sugar, and simmer for 2 to 3 minutes to dissolve the sugar.
Step 4- Dress and serve.
Pour the dressing over the salad and toss to coat, seasoning with salt and pepper to taste. Crumble the remaining 2 slices of bacon over the top and serve immediately.
Frequently Asked Questions
Yes, some of it. Make the dressing in advance, then reheat it and dress the salad just before serving. I don’t recommend dressing the salad ahead, since the bacon grease will solidify and the texture isn’t as good. This is also best served a little warm.
A food processor with the shredding blade makes it so much quicker and easier. If you don’t have one, trimming and thinly slicing them with a chef’s knife works too. Or you can shave them with a mandolin.
Yes, it’s a delightful addition to a Thanksgiving feast and a nice contrast to heavier holiday dishes.
Tips For Making This Brussels Sprouts Recipe
- Clean the Brussels sprouts well. Cut off the bottoms, remove any dirty outer leaves, and halve any larger ones.
- Pat the sprouts dry after washing, so the salad doesn’t turn watery.
- Sprinkle a little lemon juice over the diced apples as soon as you cut them to keep them from turning brown.
- Dice the apples about the same size as the shredded sprouts, so every bite has a little of everything.
- Use a large bowl, so you have plenty of room to toss the dressing evenly.
- Ingredients to prep ahead- Clean and shred the Brussels sprouts and mince the onion so you can assemble the salad quickly. Cook the bacon but be sure to save the grease!
- Leftovers and storage- Leftovers still taste fine, but this is best served right away. Store in an airtight container in the fridge for up to 3 days, then warm briefly in the microwave to loosen the dressing.
What To Serve With Brussels Sprouts Bacon Salad
I love building a full fall dinner around this salad, with a hearty main, a few other sides, and something sweet to finish. Here are some of my favorite pairings:
Other Fall Salad Recipes To Try
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Shaved Brussels Sprouts Salad
Equipment
- Fry pan
Ingredients
- 12 slices bacon
- 1 cup onion, diced
- ½ cup apple cider vinegar
- ¼ cup water
- 2 Tablespoons granulated sugar
- 3 cups shredded Brussels sprouts, cleaned and trimmed before shredding
- 2 cups apples peeled, cored and dice
- 1 Tablespoon lemon juice drizzle over diced apples
- ¾ cup dried cherries (or dried cranberries)
- Salt and Pepper to taste
Instructions
- Fry the bacon in batches in a frying pan until crisp, reserving all the bacon grease for later. Remove cooked bacon to a paper towel-lined plate and set aside to cool.
- While the bacon cooks prepare Brussels sprouts, apples and dried cherries and combine in a large bowl. Crumble all bacon except for 2 slices into the bowl as well. Set aside.
- Add all bacon grease back into the pan along with the onions and sauté stirring frequently until soft, about 5-7 minutes.
- Stir in vinegar, water, and sugar and simmer for 2-3 minutes to dissolve the sugar.
- Pour this dressing over the salad and toss to coat. Crumble remaining two pieces of bacon over the top and serve immediately.
Video
Notes
- Clean the Brussels sprouts well. Cut off the bottoms, remove any dirty outer leaves, and halve any larger ones.
- Pat the sprouts dry after washing, so the salad doesn’t turn watery.
- Sprinkle a little lemon juice over the diced apples as soon as you cut them to keep them from turning brown.
- Dice the apples about the same size as the shredded sprouts, so every bite has a little of everything.
- Use a large bowl, so you have plenty of room to toss the dressing evenly.
- Ingredients to prep ahead- Clean and shred the Brussels sprouts and mince the onion so you can assemble the salad quickly. Cook the bacon but be sure to save the grease!
- Leftovers and storage- Leftovers still taste fine, but this is best served right away. Store in an airtight container in the fridge for up to 3 days, then warm briefly in the microwave to loosen the dressing.
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