You'll love every bite of this Brussels sprout salad topped with toasted pecans, blue cheese, and drizzled with a warm honey bacon dressing. It has the perfect combination of sweet and tangy flavors and a satisfying crunch, making a delicious salad that comes together quickly. Serve it for a light lunch or side dish.
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Shaved Brussels sprouts make a refreshing salad with a good crunch. The inspiration for this salad is the classic 70s iceberg lettuce salad with hot bacon dressing. I adored those salads as a kid.
If you like this recipe, trying out my balsamic bacon wrapped Brussels sprouts and shaved Brussels sprout salad with pomegranate should be on your to-do list.
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📖Why My Recipe Works
This recipe is all about sweet and salty. I've added toasted pecans baked with herbs and salty blue cheese to add a contrasting flavor to the sweetened onions and warm honey dressing.
🧾Ingredient Notes
- Shaved Brussels sprouts- Use fresh Brussels sprouts and shred them or buy pre-shaved Brussels sprouts.
- Blue Cheese- If you don't have blue cheese, you can use feta, which is also salty, or a sharp white cheddar cheese. Parmesan cheese will also work.
- Pecan Halves- Substitute pecans with walnuts or almonds.
- Olive Oil- You can also use avocado oil, but I like the flavor that extra virgin olive oil imparts.
- Seasonings- Season with dried thyme, garlic powder, onion powder, paprika, and kosher salt.
Salad Dressing:
- Bacon- Adds a savory flavor and crunch to the salad. To make the recipe vegetarian, you can skip the bacon or use roasted chickpeas or mushrooms.
- Apple Cider Vinegar- Or use red wine vinegar.
- Honey- You can use just granulated sugar or maple syrup in place of the honey.
- Onions- To add sweetness to the dressing. Use yellow or white onions.
💭 How to Shred Brussels Sprouts
There are three ways to easily shred the Brussels sprouts. You can use a food processor, mandolin, or knife.
Food Processor: Use the cutting disc attachment and place the sprouts in the food processor. Pulse until evenly shredded, then use your hands to break up the pieces.
Knife and Cutting Board: Slice the Brussels sprouts in half, lengthwise, and place them cut-size down on the cutting board. Cut them into less than ⅛-inch thick, using a sharp knife. Then, use your hands to break apart the layers into shreds.
Mandolin: When using a mandolin, don't trim the sprouts. Use the slicing attachment to shave the brussels sprouts into thin slices. Apply even pressure while shaving for uniform slices.
⏲️How to Make a Bacon Brussels Sprout Salad
- Using the skillet where you cooked the bacon, saute the onions in the bacon fat for 1-2 minutes until soft and translucent.
- Whisk together the honey, apple cider vinegar, and salt with the onions then pour in water. Let it simmer for a few minutes. Scrape the brown bits of bacon and onions up for flavor. Season to taste with salt and pepper.
- Drizzle the dressing over the salad while it's still warm to soften it slightly.
- Serve this salad while fresh, and top it with cooked bacon pieces, toasted pecans, and blue cheese crumbles.
🥗Optional Add-Ins
Top it with grilled chicken and serve with Greek roasted potatoes or grilled butternut squash to make it a meal.
Add dried cranberries, roasted cranberries, or sliced apples tossed in lemon juice for a sweet topping. Diced roasted squash or sweet potato are both great toppings for a holiday salad.
Expert Tip
When toasting the pecans, stir them halfway through in the oven for even cooking. Keep an eye on them, as they can burn quickly, and cook just until they reach a golden color and nutty aroma.
More Salad Recipes
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📖 Recipe Card
Bacon Brussels Sprout Salad with Blue Cheese
Ingredients
- 1 pound shredded brussels sprouts ends trimmed before shredding
- 4 ounces blue cheese crumbles
Toasted Herb Pecans
- 1 cup pecan halves
- 1 Tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Hot Bacon Dressing
- 6 slices bacon chopped
- ½ small onion thinly sliced
- ¼ cup apple cider vinegar or red wine vinegar
- 1 Tablespoon honey
- ½ teaspoon salt
- ¼ cup water
Instructions
Toast the Pecans
- Preheat the oven to 350 degrees. Toss the pecans with the olive oil and spices. Spread out on a baking sheet.1 cup pecan halves, 1 Tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika
- Bake for 15 minutes tossing halfway through.
Make the Salad
- While the pecans are roasting prep the brussels sprouts and make the dressing.1 pound shredded brussels sprouts
- In a skillet, cook the chopped bacon over medium heat until it's crispy, about 6-8 minutes. Transfer the bacon to a plate lined with paper towels, leaving the bacon grease in the pan.6 slices bacon
- Add the onion to the skillet with the bacon grease and sauté for 1-2 minutes until softened.½ small onion
- Stir in the salt, honey, and apple cider vinegar. Whisk until combined. Pour in the water and bring the mixture to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld.1 Tablespoon honey, ¼ cup apple cider vinegar, ¼ cup water, ½ teaspoon salt
- Remove the skillet from heat and toss the dressing with the shredded brussels sprouts Serve with the toasted pecans, cheese, and the crispy bacon on top.4 ounces blue cheese crumbles
Notes
🌡️Storing Leftovers
This salad is best eaten right away. Let sit at room temperature before eating leftovers to allow the dressing to soften.Make Ahead
Keep all the parts separate (pecans, bacon, dressing, shredded sprouts). Heat the dressing and assemble the salad.Equipment
- Baking sheet
Tiff says
Omg 😱 this was such a good salad