Shaved Brussels Sprouts Salad with Bacon is an easy, flavor-packed salad that's perfect for weeknight dinners or holiday gatherings. Thinly sliced Brussels sprouts are tossed with crispy bacon, sweet dried cherries, buttery almonds, and creamy Gorgonzola for a mix of textures that works well as a light main course or a standout side dish.
If you like this salad recipe, you may also love our Apple Cranberry Walnut Salad and Copycat Panera Spinach and Bacon Salad.
Brussels Sprouts Salad with Bacon at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 10 minutes
- 🧊 Optional Chill: 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Tossed
- 🍽️ Cuisine: American / Salad with Protein Recipe
- 👩🍳 Pair With: Roasted Chicken, Garlic Bread, or Roasted Tomato Basil Soup
- ⭐ Difficulty Level: Easy
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Our family loves this salad. Every bite has a mix of bacon, almonds, and creamy Gorgonzola. ~Jami
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Why We Love This Recipe
- Flavorful Combination: The smoky bacon, crunchy almonds, and creamy Gorgonzola create an irresistible mix. Just like our Roasted Brussels with Bacon side dish!
- Quick and Easy: Ready in under 30 minutes, perfect for busy families.
- Versatile Dish: Great for family dinners, entertaining, or as a holiday side dish.
Brussels Sprouts Salad with Bacon Ingredients
- Brussels Sprouts: We like to shave the Brussels with a mandolin or in a food processor for a delicate texture.
- Bacon: Cooked until crispy and crumbled for a smoky flavor.
- Red Onion: Adds a slight sharpness and vibrant color.
- Sliced Almonds: Toasted in butter for added crunch and flavor.
- Dried Cherries or Cranberries: Provide a sweet contrast to the savory ingredients. Have leftovers? Try our Cranberry Pecan Chicken Salad.
- Gorgonzola Cheese: We crumble it for a creamy, tangy kick in every bite.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Brussels Sprouts Salad with Bacon
STEP ONE: Make the Dressing
In a small bowl, whisk together the balsamic vinegar and olive oil until smooth and slightly thickened. Set aside while you prepare the salad ingredients.
STEP TWO: Prep the Brussels Sprouts
Rinse the Brussels sprouts under cold water, trim the tough stem ends, and remove any wilted outer leaves.
Using a sharp knife or mandoline, thinly slice the sprouts and place them in a large salad bowl.
STEP THREE: Toast the Almonds and Cook the Bacon
In a skillet over medium heat, melt the butter and add the sliced almonds. Stir frequently until golden, then remove to cool.
In the same skillet, cook the bacon until crispy, about 8-10 minutes. Drain on a paper towel-lined plate and crumble once cooled.
STEP FOUR: Combine and Toss
Add the sliced Brussels sprouts, crumbled bacon, toasted almonds, dried cherries (or cranberries), red onion, and Gorgonzola to a large bowl.
Drizzle the prepared dressing over top and toss gently until everything is evenly coated. Season with salt and pepper to taste.
Substitutions & Variations
- Almonds: Substitute with walnuts or pecans for a different nutty flavor.
- Dried Cherries: Use dried cranberries or raisins for a similar sweet touch.
- Gorgonzola Cheese: Replace with feta or blue cheese for a different flavor.
- Diet: Make it vegetarian by omitting the bacon and adding more nuts or seeds.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toast the nuts before adding them to the salad to improve the flavor.
✔️ DO Use fresh Brussels sprouts for the best texture and taste.
Storage
Store any leftover Brussels and Bacon salad in an airtight container in the refrigerator for up to 2 days. The dressing can be stored separately to keep the salad fresh longer. If needed, reheat the bacon separately to maintain its crispiness.
Recipe FAQs
Yes, you can make this salad vegetarian by omitting the bacon and adding more nuts or seeds for extra crunch. To make it vegan, also replace the Gorgonzola cheese with a plant-based cheese or nutritional yeast for a cheesy flavor.
To keep your Brussels sprouts crunchy, make sure to slice them thinly and dress the salad just before serving. If you're preparing the salad in advance, store the dressing separately and toss it with the salad right before eating.
The best way to slice Brussels sprouts for this salad is to use a mandoline slicer, which allows for uniform thin slices. If you don't have a mandoline, a sharp knife will work, but be sure to slice as thinly as possible to ensure a delicate texture.
Related
- If you love crispy bacon salads, try our Amish Broccoli Salad.
- Need more fall salad recipe ideas? This Kale, Delicata Squash, and Maple Dressing is impressive for entertaining.
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📖 Recipe
Shaved Brussels Sprouts Salad with Bacon
Equipment
- Sharp knife or mandoline slicer
- Skillet or frying pan
- Large Salad bowl
- Small bowl
Ingredients
Salad
- 1 pound Brussels sprout trimmed and thinly sliced
- 4 slices bacon cooked until crispy and crumbled
- ¼ small red onion thinly sliced
- 3 tablespoons almonds sliced
- ½ tablespoon butter for toasting almonds
- ¼ cup dried cherries or cranberries
- ¼ cup Gorgonzola cheese crumbled
- salt and pepper to taste
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
Dressing
- In a small bowl, whisk together the balsamic vinegar and olive oil to prepare the dressing. Set aside.
Salad
- Rinse the Brussels sprouts under cold running water to remove any dirt or impurities. Trim off the tough stem ends and any outer leaves that are wilted or discolored. Thinly slice the Brussels sprouts using a sharp knife or a mandoline slicer.
- In a skillet or frying pan, heat the almonds over medium heat with ½ tablespoon butter, stirring frequently, until they turn golden brown. Remove and set aside.
- In the same skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- In a large salad bowl, combine the thinly sliced Brussels sprouts, crumbled bacon, dried cherries or cranberries, almonds, and crumbled Gorgonzola cheese.
- Drizzle the prepared dressing over the salad. Gently toss the ingredients together until they are well coated with the dressing. Season with additional salt and pepper, if desired.
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Notes
- Almonds: Substitute with walnuts or pecans.
- Dried Cherries: Use dried cranberries or raisins for a similar sweet touch.
- Gorgonzola Cheese: Replace with feta or blue cheese for a different flavor.
Jami Powell says
One of our favorite fall salad recipes!