Bacon and Brussel Sprout Salad Made Simple

Bacon and Brussel Sprout brings together crisp shaved greens, salty bacon, and a bright citrus dressing for a crunchy, satisfying salad. If you prefer hearty vegetable salads, try pairing this with one-pot black beans and rice with sausage for a full meal.

This salad balances textures and flavors with minimal fuss. It solves the need for a make-ahead salad that still tastes fresh at the table.

Why Make This Recipe

This recipe is quick to prepare. Most work is shaving the brussel sprouts and whisking the dressing. The rest is simple assembly.

Ingredients are pantry-friendly. You likely have olive oil, citrus, and nuts on hand. Bacon and cheese add savory richness without complex steps.

It suits weeknight dinners, potlucks, and holiday sides. You can scale portions easily and finish the salad right before serving.

How to Make Bacon and Brussel Sprout Salad

The approach is to transform whole brussels into a shredded base that mimics coleslaw. Shaving on a mandoline or slicing thin creates a tender-crisp texture that tosses well with a vinaigrette. Toasted almonds and crumbled bacon give contrast in mouthfeel while Pecorino-Romano adds savory depth.

The citrus vinaigrette emulsifies with olive oil to cling to the thinly sliced sprouts. Tossing just before serving preserves the crunch.

Ingredients

• 1 lemon
• 1 orange
• 1 large shallot, minced
• 1/2 cup olive oil
• Salt and pepper to taste
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds
• 1 cup grated Pecorino-Romano cheese

Directions

1. Cook and crumble the bacon.
2. In a large bowl, squeeze the juice of the lemon and orange, then add the minced shallots. Pour in the olive oil in a steady stream while whisking to create an emulsion. Season with salt and pepper and refrigerate until ready to use.
3. Using a mandoline, shave the brussel sprouts into thin slices to create a shredded texture. Rinse and dry them after slicing.
4. In a food processor, pulse the almonds until coarsely chopped. In a large bowl, combine the sliced brussel sprouts with 3/4 of the chopped almonds, the grated Pecorino-Romano cheese, and the crumbled bacon. Toss to combine.
5. Just before serving, toss the salad with the prepared dressing and sprinkle the remaining almonds, cheese, and bacon on top. If needed, add more olive oil and toss again to combine.
6. Serve immediately or store in the fridge for 1 to 2 days.

How to Serve Bacon and Brussel Sprout Salad

Serve this salad cold or at cool room temperature. Plate it in a shallow bowl to show the textures. Add a light sprinkle of extra Pecorino and a few whole almonds for presentation.

Pair it with grilled chicken, roasted salmon, or a simple roast pork. For drinks, a crisp white wine or a citrus-forward sparkling water complements the lemon orange vinaigrette.

Garnish with extra bacon crumbles or thin orange segments for a slightly sweeter finish.

How to Store Bacon and Brussel Sprout Salad

Refrigerate leftover salad in an airtight container for 1 to 2 days. Keep the dressing separate if you plan to store longer than a few hours to preserve crunch. If already dressed, expect a gradual softening; it will remain edible but less crisp after 48 hours.

Do not freeze this salad. Freezing damages the texture of the sprouts and the dressing separates on thawing.

To prevent drying, press a layer of plastic wrap directly onto the salad before sealing the container.

Tips to Make Bacon and Brussel Sprout Salad

Use this one-line intro to find quick wins for texture and flavor.

• Use a mandoline or the thinnest setting on a slicer for consistent shaved brussel sprouts salad.
• Dry the sprouts thoroughly after rinsing to help the dressing cling.
• Whisk the lemon and orange juice with the shallot first to mellow the bite.
• Add olive oil in a steady stream to make a smooth lemon orange vinaigrette.
• Pulse almonds in short bursts to keep some larger pieces for crunch.
• Cook bacon until just crisp so it stays pleasant when chilled.
• Reserve some cheese and almonds to sprinkle on top for contrast.
• Taste and adjust salt after tossing; Pecorino-Romano is salty and can dominate.

Common Mistakes to Avoid

A common mistake is slicing sprouts too thick. Thick pieces can be chewy and don’t absorb dressing well. Use a mandoline or sharp knife for thin, even slices.

Another mistake is overdressing early. Dress just before serving to maintain crunch. If you must dress earlier, keep some nuts and bacon aside to add fresh at the last minute.

Variations

Add dried cranberries or chopped apples for a fruit twist. Swap almonds for toasted pecans for a different nutty flavor. Use Parmesan instead of Pecorino if you prefer a milder cheese.

For a vegetarian version, omit bacon and add roasted chickpeas for protein and crisp texture.

FAQs

Can I prepare the brussel sprouts ahead of time?
Yes. Shave and dry them, then store in a sealed container with a paper towel for up to 24 hours to absorb moisture.

Is it okay to use other nuts?
Yes. Toasted pecans or walnuts work well and add a different flavor profile.

Can I make the dressing without orange?
You can. Use extra lemon and a touch of honey for balance, but the orange adds a softer citrus note.

How can I keep the salad from getting soggy?
Dress the salad just before serving and reserve some crunchy toppings to add at the end.

Can I use pre-cooked store-bought bacon?
Yes. Pre-cooked bacon saves time. Re-crisp it briefly in a skillet if it seems soft.

Will the dressing separate if I refrigerate it?
A vinaigrette may separate slightly. Re-whisk or shake before using.

Is this recipe suitable for potlucks?
Yes. Assemble and chill without dressing, then toss at the venue for best texture.

How many does this serve?
As a side, this quantity serves about 6 to 8 people.

Conclusion

This shaved, citrus-dressed salad is a reliable side that keeps well and plays nicely with mains. For the original inspiration and variations, see the original Bacon and Brussel Sprout Salad recipe on Pinch of Yum.