This Shaved Brussels Sprout Salad with Bacon and Parmesan is over the top delicious and comes together with just a few ingredients. Brussels sprouts are tossed with parmesan cheese, warm bacon, cranberries and walnuts for incredible flavor. Plus, this Fall Salad is ready to eat in 20 minutes!
I've honestly never been the biggest fan of Brussels Sprouts, but with honey mustard and warm bacon in the mix, it has completely changed my opinion. This is an absolute must try recipe, and I love it in the Fall & Winter months.
Make sure to check out the Spicy Honey Mustard that is a MUST HAVE dressing for this recipe! There is a regular honey mustard recipe too in that post, if you don't love spicy.
Why You'll Love This Salad Recipe:
- It has bacon. Must I go on?
- This recipe is so simple to make and only uses a handful of ingredients.
- It's great for just a casual lunch or dinner, or make it for the Holidays. This is an excellent option to serve at Thanksgiving or Christmas!
- The Salad whips up in no time and so does the homemade dressing.
The Ingredients for this Shaved Brussels Sprout Salad:
Brussels Sprouts- Leafy green vegetable full of fiber and vitamins. The flavor is a lot more subtle when its shaved down, like it is in this salad.
Bacon- Salty, delicious, and the perfect crunch for this salad. I like to toss the warm bacon straight from the pan right into the salad to soften the brussels sprouts a bit. It's so yummy!
Parmigiano-Reggiano Cheese: Brings in a bold, nutty flavor.
Cranberries: For tartness and a chewy texture component.
Walnuts: Full of good fat & adds some protein too.
*My Honey Mustard dressing is my favorite to use for this salad. I usually leave out the spice from the recipe and make a traditional honey mustard. It goes perfectly with all the flavors from this salad.
Variations and Substitutions:
If you're not a fan of honey mustard, try my Creamy Balsamic Dressing or Caesar Dressing without Anchovies. You can also use any kind of store bought salad dressing, if you don't want to make your own.
Want to add more protein? Cut this healthy pan fried chicken breast into strips or cubes and toss into the salad.
Looking for a vegetarian version? Just leave out the bacon and you're good to go!
If you don't have a food processor, you can shave the brussel sprouts with a mandoline or cut them super thin with a knife. Be very careful not to cut your fingers with both of these methods. If you're using a mandoline, you can keep the stems on and poke a fork into the stem, so you can keep your hands away from the blade.
How to Make this Brussels Sprout Salad:
Step 1: Prepare the dressing if you are making it homemade. I highly recommend my honey mustard recipe. There is a spicy and traditional version. Place it in the fridge while you prepare the salad.
Step 2: Wash the Brussels Sprouts and cut off the stems. With the shredding attachment on the food processor on low speed, run the brussel sprouts through to shave. Set aside.
Step 3: In a large skillet over medium low heat, pan fry the bacon for 8 to 10 minutes until crispy. Transfer the bacon right into the salad when finished using a slotted spoon, without pouring in the excess grease.
Step 4: Assemble the salad by adding the brussels sprouts, walnuts, cranberries, and warm bacon into the bowl. Pour ½ cup to ¾ cup of dressing into the mixture. Toss to combine.
Step 5: Top with parmesan cheese and season with salt and pepper. Serve and enjoy!
- Use the shredder attachment on the food processor to shave the brussel sprouts into the perfect texture.
- When shredding the brussels sprouts, use a low speed on the food processor.
- Prepare all the ingredients before sautéing the bacon, so you can serve it with the bacon still a bit warm. I like to scoop the bacon straight from the pan onto the brussel sprouts. It helps to tenderize them just a bit.
Of course! Just cut off the ends of the brussel sprouts and slice very thinly. If you own a mandoline, you can use that as well, but don't cut off the ends. Stick a fork into the end, then shave. Be very careful not to get your fingers.
Just like lettuce, give them a good rinse and allow them to dry before mixing into the salad or use a salad spinner to remove excess water.
If you have leftover salad, save it in a sealed container in the fridge and eat within 2 days. This recipe does taste best fresh, with the bacon warm. If you are planning to use it for leftovers, you may want to store the dressing separately and pour it over right before serving.
More Salad Recipes You Will Love:
If you tried this Shaved Brussels Sprout Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print