This Brussels sprout salad is crunchy, colorful, and nutritious.
This Brussel sprout salad recipe is made with fresh sprouts, bacon, apples, and dried cranberries tossed in a sweet and tangy maple vinaigrette.
This Brussels Sprout Salad is the Best Because…
- It’s super easy to make. Just prep, dress, and toss.
- Brussel sprouts salad adds a festive addition to a holiday table.
- This versatile salad can be build into a wrap for an energizing and nutrient-packed lunch.
- Brussel sprout salad recipe stays crispy and crunchy for the perfect make ahead dish.
Ingredients and Variations
Brussels Sprouts: Look for fresh, whole, dark green Brussels sprouts and remove any discolored or torn leaves. Buy Brussels sprouts pre-shredded if time is short.
Bacon: Any variety of bacon like applewood, hickory, maple, or pepper bacon works in this recipe.
Fruit: Apples add the perfect tart balance to the sweet dressing. If using Granny Smith apples, increase the maple syrup in the dressing to offset their tart flavor.
Nuts: Use store bought candied pecans, or make your own. Regular pecans are fine, as well as toasted walnuts, pistachios, or slivered almonds in this salad.
Dressing: This sweet and tangy dressing only needs a few ingredients. And this versatile dressing can be used as a sauce for baked salmon or on a roasted pork tenderloin.
Variations
- Use a bag of coleslaw mix if time is short, and add chopped kale or spinach to bulk up the salad.
- No bacon? Turkey bacon, pancetta, or diced ham are all delicious alternatives. Why not toss in bay shrimp or diced ham for added protein.
- Not a fan of apples? Pears make a great substitute. And pomegranate arils can be used instead of dried cranberries as well.
- Looking for nut-free options? Try adding sunflower seeds, pumpkin seeds, chia seeds, or hemp hearts instead.
- Honey can be switched out for the maple syrup if needed. And in a pinch, use your favorite store-bought vinaigrette.
- Crumbled feta, blue cheese, and parmesan cheese can add even more flavor to this Brussels sprouts salad.
How to Make Brussels Sprouts Salad
- Cook, cool, and chop bacon.
- Shred or finely chop Brussels sprouts, and add all salad ingredients in a large bowl. (Recipe below.)
- Combine dressing ingredients in a jar and shake to combine.
- Pour dressing over salad and toss before serving.
Storing Brussels Sprouts Salad
Keep leftover Brussels sprouts salad in a covered container in the refrigerator for up to 3 days.
Make the dressing ahead of time and keep it in a jar in the refrigerator. Give it a good shake before dressing the salad.
The salad can be assembled a day ahead by assembling all the ingredients except the apple (because it will oxidize once chopped) and the pecans.
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Brussels Sprout Salad
Ingredients
- 4 slices bacon
- 1 pound whole Brussels sprouts
- 1 honey crisp apple chopped
- ⅓ cup dried cranberries
- ⅓ cup candied pecans
- ¼ red onion chopped
- ¾ cup maple vinaigrette
Instructions
- In a small skillet on medium high heat, brown bacon on both sides (about 8-10 minutes total). Remove from heat and drain on a paper towel. Allow to cool for 3-4 minutes, then chop. Set aside.
- Meanwhile, to the bowl of a food processor*, add Brussel sprouts and pulse food processor until sprouts are shredded.
- To a large bowl, add shredded Brussel sprouts, bacon, apple, cranberries, pecans, and onion.
- Pour maple dressing over salad and toss to combine. Serve immediately.
Notes
- Purchase candied pecans, or make your own at home. Heat 1/4 cup sugar, 1/8 cup water, and 1/8 teaspoon cinnamon in the microwave until sugar is dissolved. Add pecans, toss to coat. Spread over a parchment lined baking sheet and bake in preheated 275˚F oven for 45 minutes, stirring in 20 minute intervals, until they become evenly browned and crisp.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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