Shaved Brussels Sprouts Salad with Bacon
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.
Servings: 4
Calories: 297kcal
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.
Video
Notes
Storage Store any leftover 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.
Freeze This dish is not freezer-friendly.
Reheat No reheating required.
Substitutions
- 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.
Nutrition
Calories: 297kcal | Carbohydrates: 20g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 259mg | Potassium: 584mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1225IU | Vitamin C: 97mg | Calcium: 119mg | Iron: 2mg
