This Shaved Brussels Sprout Salad with Bacon is irresistibly flavorful and comes together using just a few simple ingredients. Shaved Brussels sprouts are tossed with warm bacon, shaved Parmigiano-Reggiano, dried cranberries and walnuts, then finished with a bright honey mustard dressing. It’s a perfect fall or winter side that’s ready in about 20 minutes—great for weeknights or holiday tables.
If you’ve hesitated about Brussels sprouts, shaving them makes a big difference—the texture is light and the flavor more subtle. Tossing the leaves with warm bacon and a tangy-sweet honey mustard dressing transforms them into a bright, craveable salad. This recipe is quick, adaptable, and delicious whether you serve it as a side or a light main.
Why You’ll Love This Salad Recipe
- Big, balanced flavor. Warm bacon and nutty cheese pair with sweet-tart cranberries and a honey mustard dressing for layered taste.
- Few ingredients, easy prep. This recipe relies on pantry-friendly items and minimal cooking time.
- Versatile. It works as a casual meal or an elegant side dish for Thanksgiving, Christmas, or other family dinners.
- Fast. From start to finish it takes about 20 minutes when you have everything ready.
The Ingredients
Here’s what makes this salad sing:
- Brussels sprouts – Shaved thin for a delicate texture and milder flavor.
- Bacon – Crispy, salty pieces add richness and a satisfying crunch; toss while warm so it slightly softens the sprouts.
- Parmigiano-Reggiano – Thin shavings deliver a savory, nutty finish.
- Dried cranberries – Provide sweet-tart contrast and chewy texture.
- Walnuts – Add crunch, healthy fats, and depth.
- Honey mustard dressing – A slightly sweet, tangy dressing is ideal; you can use a spicy or classic version depending on your taste.
Full ingredient amounts and measurements are listed in the recipe card below.
Variations and Substitutions
- Swap the honey mustard for a creamy balsamic or a simple vinaigrette if you prefer.
- Add grilled or pan-seared chicken for more protein and make this a hearty main course.
- For a vegetarian version, omit the bacon and consider toasting the walnuts for additional texture and flavor.
- If you don’t have a food processor, use a mandoline or a very sharp knife to slice the sprouts thinly—take care when using either tool.
How to Make a Brussels Sprout Salad
Step 1: Prepare the dressing if you’re making it from scratch. A honey mustard—either classic or spicy—works beautifully. Chill the dressing while you prepare the rest of the salad.
Step 2: Rinse the Brussels sprouts, trim the stems, and shred them. The shredding attachment on a food processor makes this quick; otherwise, use a mandoline or slice very thinly by hand.
Step 3: In a skillet over medium-low heat, pan-fry the bacon until crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon straight into the salad bowl so you don’t add excess grease.
Step 4: Combine the shaved sprouts, walnuts, cranberries and warm bacon in a large bowl. Add about ½ to ¾ cup of dressing, toss thoroughly to coat, and adjust to taste.
Step 5: Finish with shaved Parmigiano-Reggiano and season with salt and pepper. Serve immediately so you can enjoy the contrast of warm bacon and crisp sprouts.
Expert Tips
- Shred the sprouts on low speed to avoid bruising and to keep the leaves tender.
- Have all ingredients prepped before you start frying the bacon so you can add warm bacon directly to the salad for best texture.
- Adjust dressing amount to preference—start with less and add more as needed to avoid over-saturating the greens.
Recipe FAQs
Yes. Slice them very thinly with a sharp knife or use a mandoline. If using a mandoline, secure the sprout and use protective equipment to avoid injury.
Should I wash Brussels sprouts?
Yes. Rinse them like any leafy green and dry well, either by patting with a towel or using a salad spinner, before combining with dressing.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator and eat within 1–2 days. The salad is best fresh when the bacon is still warm; for longer storage, keep the dressing separate and toss before serving.
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If you try this Shaved Brussels Sprout Salad with Bacon or any other recipe, please leave a star rating and share a comment to let me know how it turned out—I love hearing from readers and learning how you adapted the recipe.
Recipe
Shaved Brussels Sprout Salad with Bacon
- Author: Tara Smithson
- Total Time: 20 minutes
- Yield: 2 large salads
Ingredients
- 4 strips of original-cut bacon, cut into 1-inch pieces
- ½ lb (about 8 ounces) Brussels sprouts, stems removed and shaved
- 3 tablespoons dried cranberries
- 2 tablespoons walnuts, whole or chopped
- ¼ cup thin shavings of Parmigiano-Reggiano
- ½ to ¾ cup honey mustard dressing (adjust to taste)
Instructions
- Prepare the dressing if making it from scratch and chill while you assemble the salad.
- Wash the Brussels sprouts, trim the stems, and shave them thinly using a food processor, mandoline, or a sharp knife.
- Cook the bacon in a large skillet over medium-low heat until crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to the salad bowl, leaving excess fat behind.
- Add the shaved sprouts, walnuts, cranberries and warm bacon to a large bowl. Pour ½–¾ cup dressing over the mixture and toss until evenly coated.
- Top with Parmigiano-Reggiano, season with salt and pepper to taste, and serve immediately.
Notes
- Shred sprouts on low speed to keep the texture delicate.
- Serve soon after tossing so the bacon remains warm and the greens retain a pleasant bite.
- Keep dressing separate if you plan to store leftovers to prevent sogginess.