Warm Brussels Sprouts Salad with Crispy Bacon

⭐️ Why this recipe works

• Balanced flavors: Crispy, salty bacon contrasts beautifully with sweet dried cranberries and a bright citrus vinaigrette.
• Quick and simple: Minimal cooking and fast assembly make this salad ideal for weeknights or holiday sides.
• Great texture: Thinly shaved Brussels sprouts stay crisp while toasted almonds and bacon add satisfying crunch.

🧾 Ingredients notes

• Brussels sprouts: Shaved very thin for tenderness and to allow the dressing to coat each piece.
• Bacon: Cook until crisp for the best texture; reserve any rendered fat if you want extra flavor in the dressing.
• Parmesan: Adds a savory, umami depth; use freshly grated for the best taste.
• Toasted sliced almonds: Provide a clean, nutty crunch—pumpkin or sunflower seeds are good nut-free alternatives.
• Dried cranberries: Give sweetness and chew; raisins or chopped dried apricots also work.
• Citrus: Fresh orange and lemon juices brighten the vinaigrette; a little zest will intensify citrus aroma.
• Dijon and honey: Dijon gives tang and body, while honey balances the acidity.
• Extra-virgin olive oil: Use a mild, fruity oil to emulsify the dressing and add healthy fat.
• Salt & pepper: Adjust to taste to bring all flavors together.

See the recipe card below for exact ingredient amounts and full directions.

👩🏻‍🍳 Here’s how to make it

Brussels sprout salad — step-by-step

1. Prepare the sprouts: Trim the stem ends and peel away any yellowed outer leaves. Using a mandoline or a very sharp knife, shave each sprout into thin ribbons.
2. Cook the bacon: Fry or bake the bacon until crisp. Drain on paper towel, then crumble into bite-sized pieces.
3. Make the dressing: Whisk together fresh orange juice, lemon juice, Dijon mustard and honey. While whisking, slowly stream in the olive oil until the vinaigrette is emulsified. Season to taste with salt and pepper.
4. Assemble: In a large bowl, toss the shaved Brussels sprouts with crumbled bacon, grated Parmesan, toasted almonds and dried cranberries. Add the vinaigrette and toss until everything is evenly coated.
5. Finish and serve: Transfer to a serving bowl and garnish with extra Parmesan, a few sliced almonds and optional pomegranate seeds for color.

📖 Substitutions and variations

• Vegan: Skip the bacon and Parmesan. Add roasted chickpeas or tempeh and use nutritional yeast or a vegan hard-style cheese for savory notes.
• Nut-free: Replace almonds with roasted pumpkin seeds or sunflower seeds.
• Dressing swaps: Use apple cider vinegar or white wine vinegar with a touch of maple syrup instead of citrus and honey for a different flavor.
• Extra additions: Thinly sliced apples, pear, avocado, or pomegranate seeds add brightness and extra texture.

💡 Chef’s guide: Expert tips

These tips come from long experience developing recipes in professional kitchens. Small techniques make a big difference in texture and flavor.

• Massage the sprouts: If you prefer a more tender salad, toss the shaved sprouts with a pinch of salt and a teaspoon of olive oil and rub them with your hands for 1–2 minutes. This softens the fibers without cooking.
• Even shredding: A mandoline or food processor with a slicing disk gives very even, thin slices so the dressing clings better and every bite is tender.
• Oven-baked bacon: For uniformly crisp bacon with less splatter, bake strips at 400°F (200°C) on a foil-lined tray for 15–20 minutes, then drain.
• Balance the dressing: Taste and adjust the vinegar/citrus, sweetener, and salt. A touch more oil will mellow a sharp dressing, while a pinch more acid brightens it.

🍯 Storing leftovers

• Refrigerate: Store sprouts and dressing separately in airtight containers for up to 3 days. This prevents sogginess and keeps textures fresh.
• If already dressed: Keep in an airtight container and consume within 24–48 hours. Stir in a handful of chopped kale or cabbage when reheating the dressing to help restore crunch.

❓ Recipe FAQs

Easy Warm Brussel Sprout Salad with Bacon

This shaved Brussels sprout salad with bacon and citrus vinaigrette is a refreshing, savory side that suits weeknights and special meals alike. Crispy bacon, bright citrus, and crunchy sprouts make every bite satisfying.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 6 slices bacon, cooked until crispy and crumbled
• 1/2 cup grated Parmesan cheese
• 1/3 cup toasted sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Trim and thinly slice the Brussels sprouts.
2. Cook bacon until crisp, drain and crumble.
3. Whisk orange juice, lemon juice, Dijon and honey. Slowly whisk in olive oil to emulsify. Season with salt and pepper.
4. Toss sprouts with bacon, Parmesan, almonds and cranberries. Add dressing and toss to coat.
5. Serve immediately, garnished with extra Parmesan and almonds if desired.

Notes

• If you don’t have a mandoline, use a sharp knife and slice as thinly as possible for the best texture.
• To make this vegetarian, omit bacon and add roasted chickpeas for crunch.
• You can prepare the sprouts and dressing a day ahead—store them separately and combine right before serving.
• Add a little lemon or orange zest to the dressing for more citrus aroma.

Nutrition (per serving, approximate)

Calories: 245 kcal | Carbs: 12 g | Protein: 7 g | Fat: 20 g | Fiber: 3 g | Vitamin C: 54 mg