Bacon Brussels Sprout Salad with Blue Cheese
Shredded Brussels sprouts salad recipe with savory bacon, blue cheese, and toasted pecans makes a delicious side dish or light lunch. It's a stress-free recipe you can make any day of the week but festive enough for a delicious Thanksgiving dinner.
Servings: 4
Calories: 499kcal
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.
- Bake for 15 minutes tossing halfway through.
Make the Salad
- While the pecans are roasting prep the brussels sprouts and make the dressing.
- 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.
- Add the onion to the skillet with the bacon grease and sauté for 1–2 minutes until softened.
- 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.
- 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.
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.Leave a review or get more information on the recipe!
