I keep calling people over so they can see how my Shaved Brussel Sprouts salad with bacon, Parmesan, almonds, and a bright shallot citrus vinaigrette disappears in minutes.

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I can’t stop thinking about this Bacon And Brussel Sprout Salad. I love the crunch and the mess of flavors when shaved brussel sprouts meet salty bacon, cooked crisp and crumbled.

It’s loud, bright, and weirdly addictive. I eat it straight out of the bowl.

And the tang cuts through the fat so you actually want more. Not delicate.

Not pretending. This is a main-event side that makes other salads jealous.

I say Shaved Brussel Sprouts because texture matters. No fuss.

Just bite after crunchy, savory bite. I am obsessed, no shame.

I crave it daily. This salad owns dinner.

Ingredients

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Bacon: Crispy, smoky crunch and salty bits that make every bite feel like a treat.
Brussel sprouts: Bright, leafy crunch that’s actually kinda fresh and not boring at all.
Sliced almonds: Toasty crunch for texture contrast, it’s nutty and pleasantly unexpected.
Parmesan: Salty, cheesy punch that sticks to the sprouts and tastes grown up.
Shallot: Mild oniony zip that sneaks in bright savory notes without overpowering.
Olive oil: Smooth, silky binder that keeps everything glossy and a little richer.
Lemon juice: Bright acidic snap that cuts through the fattiness and wakes it up.
Dijon mustard: Tangy backbone that adds a little zip and keeps things cohesive.
Honey: Tiny kiss of sweetness to balance salt and acid, nothing cloying.
Salt and pepper: Basic but essential, they bring out all the other flavors.

Ingredient Quantities

6 slices bacon, cooked crisp and crumbled

1 lb brussel sprouts, thinly sliced or shredded (about 4 cups)

1/2 cup sliced almonds, toasted

1/3 cup freshly grated Parmesan

1 small shallot, minced

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper, to taste

How to Make this

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1. Cook the bacon in a skillet over medium heat until crisp, drain on paper towels and crumble, but reserve about 1 tablespoon of the bacon fat in the pan if you want extra flavor.

2. While the bacon cooks, trim the stem ends off the brussel sprouts and thinly slice or shred them into about 4 cups total, then put them in a large bowl.

3. Toast the sliced almonds in the skillet over medium heat for 2 to 3 minutes, stirring, until fragrant and lightly browned, then remove to cool.

4. In a small bowl whisk together the minced shallot, olive oil, lemon juice, Dijon mustard, honey, and a big pinch of salt and pepper until emulsified. Taste and adjust lemon, honey, or salt to your liking.

5. If you reserved bacon fat, add the brussel sprouts to the warm skillet for 30 to 60 seconds and toss to slightly wilt and pick up that bacon flavor, then transfer them back to the large bowl. If you didn’t reserve fat just skip this step.

6. Pour most of the dressing over the brussel sprouts and toss well, adding more dressing a little at a time until lightly coated.

7. Add the crumbled bacon, toasted almonds, and freshly grated Parmesan to the bowl and gently toss to combine.

8. Taste and season with more salt and freshly ground black pepper if needed, and add a squeeze more lemon if you want brightness.

9. Let the salad sit for 5 to 10 minutes so the flavors meld, then serve at room temperature or slightly chilled.

Equipment Needed

1. Large heavy skillet (cast iron or stainless, for bacon, almonds and wilting sprouts)
2. Cutting board
3. Chef’s knife (sharp for thinly slicing the brussel sprouts)
4. Large mixing bowl
5. Small bowl (for whisking the dressing)
6. Whisk or fork (to emulsify the dressing)
7. Tongs or slotted spatula (for turning bacon and tossing sprouts)
8. Paper towels (for draining bacon)
9. Measuring spoons (for oil, lemon, mustard, honey)
10. Microplane or box grater (for freshly grated Parmesan)

FAQ

Can I make this salad ahead of time? Yes, you can make the dressing and shred the brussel sprouts up to a day ahead and store separately. Toss everything together right before serving so the sprouts stay crisp.

How should I store leftovers? Keep leftovers in an airtight container in the fridge for up to 2 days. The salad will soften a bit as it sits, but tastes still good cold or at room temp.

What can I use instead of bacon for a vegetarian version? Try crispy smoked tempeh or thinly sliced roasted mushrooms with a little soy sauce to get a savory, umami bite.

My Brussels are bitter, how do I fix that? Shred them very thin and toss with a pinch of salt and a squeeze of lemon. The acid and salt tame bitterness. Also toasting the almonds adds sweetness that balances it.

Can I swap the almonds for another nut? Absolutely. Walnuts or pecans both work well. Toast them lightly to bring out more flavor.

Do I have to use Parmesan? No. You can leave it out for a lighter salad or swap in a crumbly goat cheese or feta for a tangier note.

Bacon And Brussel Sprout Salad Recipe Substitutions and Variations

Bacon: swap with pancetta, prosciutto, or turkey bacon, they all give that salty, savory hit but with slightly different textures.
Brussel sprouts: shredded cabbage, kale, or thinly sliced broccoli slaw work well if you want a milder or leafier base.
Sliced almonds: toasted walnuts, pecans, or sunflower seeds are great if you want a different crunch or need a nut-free option.
Parmesan: grated Pecorino Romano, Asiago, or crumbled feta give a similar salty, tangy note though each changes the flavor a bit.

Pro Tips

1. Cook the bacon a tad slower than you think, otherwise it burns fast; let it crisp up, drain it well, then crumble. Save about a tablespoon of the fat for the skillet, it gives the sprouts actual depth, but if you forget its still fine.

2. Shred the Brussels with a sharp knife or using the coarse side of a box grater, not a food processor unless you like mush. Thinner shreds soak up the dressing better and are less bitter, so don’t be lazy with the slicing.

3. Toast the almonds in the same pan right after the bacon, watch them closely though, they go from perfect to burnt in seconds. If you want extra crunch, toss half the almonds in at the end so some stay raw and extra crunchy.

4. Taste the dressing like three times, seriously. Start with less lemon and honey than you think you need then add more, and if it seems flat a pinch more salt will wake it up. Let the salad rest 5 to 10 minutes before serving so the flavors marry, but don’t leave it an hour or the sprouts get soggy.

Bacon And Brussel Sprout Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I keep calling people over so they can see how my Shaved Brussel Sprouts salad with bacon, Parmesan, almonds, and a bright shallot citrus vinaigrette disappears in minutes.

Servings

servings

Calories

314

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless, for bacon, almonds and wilting sprouts)
2. Cutting board
3. Chef’s knife (sharp for thinly slicing the brussel sprouts)
4. Large mixing bowl
5. Small bowl (for whisking the dressing)
6. Whisk or fork (to emulsify the dressing)
7. Tongs or slotted spatula (for turning bacon and tossing sprouts)
8. Paper towels (for draining bacon)
9. Measuring spoons (for oil, lemon, mustard, honey)
10. Microplane or box grater (for freshly grated Parmesan)

Ingredients

6 slices bacon, cooked crisp and crumbled
1 lb brussel sprouts, thinly sliced or shredded (about 4 cups)
1/2 cup sliced almonds, toasted
1/3 cup freshly grated Parmesan
1 small shallot, minced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper, to taste

Directions

Cook the bacon in a skillet over medium heat until crisp, drain on paper towels and crumble, but reserve about 1 tablespoon of the bacon fat in the pan if you want extra flavor.
While the bacon cooks, trim the stem ends off the brussel sprouts and thinly slice or shred them into about 4 cups total, then put them in a large bowl.
Toast the sliced almonds in the skillet over medium heat for 2 to 3 minutes, stirring, until fragrant and lightly browned, then remove to cool.
In a small bowl whisk together the minced shallot, olive oil, lemon juice, Dijon mustard, honey, and a big pinch of salt and pepper until emulsified. Taste and adjust lemon, honey, or salt to your liking.
If you reserved bacon fat, add the brussel sprouts to the warm skillet for 30 to 60 seconds and toss to slightly wilt and pick up that bacon flavor, then transfer them back to the large bowl. If you didn’t reserve fat just skip this step.
Pour most of the dressing over the brussel sprouts and toss well, adding more dressing a little at a time until lightly coated.
Add the crumbled bacon, toasted almonds, and freshly grated Parmesan to the bowl and gently toss to combine.
Taste and season with more salt and freshly ground black pepper if needed, and add a squeeze more lemon if you want brightness.
Let the salad sit for 5 to 10 minutes so the flavors meld, then serve at room temperature or slightly chilled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.