There's a new way to get your greens and it's savory, sweet, tangy, and absolutely delicious. It's Shaved Brussels Sprout Salad with bacon, cranberries, walnuts, and shallots, and this parade of flavors not only makes for one colorfully gorgeous presentation -- it comes together in less than 20 minutes. Eat this salad on its own, serve as a side dish to any fall meal, or as an addition to your Thanksgiving spread!
BRUSSELS SPROUT SALAD INGREDIENTS
- Brussels Sprouts
- Dried Cranberries
- Chopped Walnuts
- Cider Vinegar
- Salt and Pepper
HOW TO MAKE BRUSSELS SPROUT SALAD
- Prep the Brussels Sprouts - Before you slice the Brussels sprouts, you'll want to remove their tough stem and any discolored outer leaves. Thinly slice the Brussels sprouts with a sharp knife or with a food processor (see below). Go ahead and cut up your shallot and bacon at this point as well.
- Cook the Bacon - Begin the cooking process in a large sauté pan or Dutch, as all of your ingredients will eventually end up in here! Place your pan over medium-high heat, saute the thick-cut bacon bits until crisp. Remove from the bacon from the pan using a slotted spoon, leaving behind the bacon grease, and set aside on a paper towel-lined plate.
- Sauté the Brussels Sprouts - Add the sliced Brussels sprouts and shallots to the pan and sauté about 3 minutes, just until slightly wilted.
- Add Remaining Ingredients - Drizzle in the apple cider vinegar and season with salt and pepper. Stir in the cranberries, walnuts, and bacon. Remove from the heat and serve your Brussels Sprout Salad right away!
HOW DO YOU SHAVE BRUSSELS SPROUTS?
You can shave Brussels sprouts for Brussels Sprout Salad by hand or in the food processor.
- Rinse the Brussels Sprouts and pat them dry.
- Peel the outer leaves and remove the stem.
- Thinly slice the Brussels Sprouts using a sharp knife or take the easy way out and run them through a food processor fitted with a blade attachment.
FOR A RAW SALAD, DO THIS:
You can easily adapt this recipe to a Raw Brussels Sprout Salad by cooking only the bacon. Then, combine all of the ingredients in a large mixing bowl (excluding only the apple cider vinegar) and toss it all together with a Creamy Poppy Seed Dressing, serve and enjoy!
WHAT PAIRS WELL WITH BRUSSELS SPROUTS?
Just about any roasted meat would pair well with Brussels Sprout Salad, especially roasted chicken and pork. You could also serve this salad alongside pork chops. If you're looking for additional side dishes, try them with roasted root vegetables, carrots, or sweet potatoes.
5 MORE SALAD RECIPES YOU’LL LOVE
- Brussels Sprouts Caesar features thinly shaved brussels sprouts, lemon, garlic, and Parmigiano cheese.
- Kale and Broccoli Salad is a crunchy and flavorful salad featuring chopped kale, thinly sliced broccoli, toasted pine nuts, and tart cranberries, all tossed in a sweet and tangy poppy seed dressing.
- Roasted Butternut Squash Salad features a hearty and healthy combination of power green mixed with roasted butternut squash, apples, bacon, pecans, and goat cheese!
- Honey Mustard Brussels Sprout Slaw is a delicious slaw recipe featuring crisp, shredded Brussels sprouts tossed with a tangy honey mustard dressing, toasted almonds, and dried cherries!
- Pear and Walnut Salad with mixed greens, red pears, goat cheese, and candied walnuts is served with an easy, homemade apricot-balsamic vinaigrette. It's the perfect addition to any fall dinner!
Shaved Brussels Sprout Salad with bacon, cranberries, walnuts, and shallots is a parade of flavors that makes for one colorfully gorgeous presentation and comes together in less than 20 minutes.
- 28 ounces (about 3 cups) Brussels sprouts
- 6 slices cold, thick-cut bacon, diced
- 2 shallots, minced
- 2 teaspoons apple cider vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup dried cranberries
- ⅓ cup roughly chopped walnuts
Remove the outer layer and the stems of the Brussels spouts. Have ready the food processor fitted the slicer attachment. Feed in Brussels sprouts through the feed tube. If you don't have a food processor, thinly slice the Brussels sprouts by hand. Set aside until ready to use.
Have ready a small plate lined with a paper towel. In a large saute pan or Dutch oven over medium-high heat, saute the bacon, stirring often, until crisp. Remove from the pan using a slotted spoon, leaving behind the bacon grease, and set aside atop the paper towel.
Add the sliced Brussels sprouts and shallots to the pan and sauté about 3 minutes, just until slightly wilted. Drizzle in apple cider vinegar and season with salt and pepper. Stir in cranberries, walnuts and bacon. Remove from the heat and serve right away.