Shaved Brussel Sprout Salad

Our family loves this crispy Shaved Brussel Sprout Salad! The flavors and textures create a truly remarkable salad that can be enjoyed as a side dish or a light main course. Thinly sliced Brussels from the foundation, accompanied by crispy bacon, sweet dried cherries, buttery almonds, and more.

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• INGREDIENTS
• SUBSTITUTIONS
• INSTRUCTIONS
• EQUIPMENT
• STORAGE
• MORE RECIPES
• FAQ
• 📖 Recipe
• Food Safety
• 💬 Comments

INGREDIENTS

• Brussel sprouts - These small, cabbage-like vegetables provide a delightful crunch that you don't get from most store bought lettuce.
• Bacon - The applewood variety will provide a crispy and smoky element to this salad.
• Dried cherries - Sweet and chewy with a delightful tartness. We prefer these over Craisins as a salad topper.
• Sliced almonds - These almonds make a great salad topper. You can freeze them to have on hand and ready.
• Gorgonzola cheese - A rich and creamy cheese with a distinctive tangy flavor.
• Salt
• Pepper

Dressing

• Olive oil
• Balsamic vinegar

SUBSTITUTIONS

• Dressing - Any type of sweet and tangy vinaigrette would work well was a substitute.

INSTRUCTIONS

How to Make Shaved Brussel Sprouts Salad

Step One: Prepare the Dressing

In a small bowl, whisk together the balsamic vinegar and olive oil to prepare the dressing. Set aside.

Step Two: Prepare the 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.

Step Three: Assemble and Serve

In a large salad bowl, combine the thinly sliced Brussels sprouts, crumbled bacon, dried cherries, 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.

EQUIPMENT

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• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Cutting board

STORAGE

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

MORE RECIPES

Have leftover ingredients?

• Leftover bacon can be added to this Blue Cheese Wedge

In the mood for a similar dish?

Try these other salad recipes ideas:

• Sweet Kale Salad

More lunch recipes you will love:

FAQ

📖 Recipe

Food Safety

Cook bacon according to package directions.

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.