This shaved Brussels sprout salad with bacon and citrus vinaigrette brings together crispy bacon, bright citrus, and crunchy shaved Brussels sprouts for a flavorful, nutrient-packed side dish. It’s quick to make and works well for holidays, weeknight dinners, or as a fresh accompaniment to leftovers.
⭐️ Why this recipe works
- Flavor combination: Salty, crispy bacon balances sweet dried cranberries and a bright citrus vinaigrette.
- Easy preparation: Minimal cooking and simple assembly make this a fast side dish.
- Texture balance: Finely shaved Brussels sprouts with toasted almonds add crunch while Parmesan and bacon add richness.
🧾 Ingredients notes
- Brussels sprouts: Use firm, fresh sprouts and shave them thin for the best texture.
- Bacon: Cook until crisp to add smoky, crunchy bites.
- Parmesan: Adds savory, umami flavor—grate fresh if possible.
- Toasted sliced almonds: Provide a nutty crunch; swap for seeds if nut-free.
- Dried cranberries: Bring a chewy, sweet contrast.
- Orange and lemon juice: Fresh citrus brightens the vinaigrette.
- Dijon, honey, olive oil: Combine to make a balanced, emulsified dressing.
- Salt and pepper: Adjust to taste to bring all flavors together.
See the recipe card below for exact measurements and full ingredient list.
👩🏻🍳 Here’s how to make it
Brussels sprout salad — step-by-step
- Prepare the sprouts: Trim stems and remove damaged leaves. Thinly slice the Brussels sprouts with a mandoline or a sharp knife so they’re tender and easy to eat.
- Cook the bacon: Fry or bake bacon until crisp. Drain on paper towels and crumble into bite-sized pieces.
- Make the vinaigrette: Whisk together fresh orange juice, lemon juice, Dijon mustard, and honey. Slowly whisk in extra-virgin olive oil until emulsified. Season with salt and pepper.
- Assemble: In a large bowl, combine the shaved sprouts, crumbled bacon, grated Parmesan, toasted sliced almonds, and dried cranberries. Drizzle with the citrus vinaigrette and toss to coat.
- Serve: Transfer to a serving bowl and garnish with extra Parmesan or more sliced almonds, if desired.
📖 Substitutions and variations
- Vegan: Omit bacon and use vegan cheese or nutritional yeast; add roasted chickpeas for protein.
- Nut-free: Swap almonds for pumpkin or sunflower seeds.
- Dressing swaps: Use apple cider or white wine vinegar in place of lemon for a different tang.
- Extra add-ins: Try sliced apples, pomegranate seeds, or avocado for more texture and flavor.
💡 Chef’s Guide: Expert tips
From professional kitchens: small techniques make a big difference.
- Massage the sprouts: Rub shaved sprouts with a little olive oil and salt to soften and mellow their bite.
- Even slicing: A mandoline or very sharp knife gives consistent thin slices that absorb dressing better.
- Crispy bacon: For extra-even crispiness, bake bacon at 400°F (200°C) for 15–20 minutes on a rimmed sheet.
🍯 Storing leftovers
- Refrigerate: Keep components separate when possible—store dressing in a jar and the salad in an airtight container for up to 3 days. Toss just before serving to maintain crunch.
❓Recipe FAQs
Toss the dressing with the salad right before serving. Store leftovers with dressing separate. If storing pre-dressed, add chopped kale or cabbage to help retain crunch.
Yes—walnuts, pecans, or pistachios work well and change the flavor profile nicely.
Did you make this Easy Warm Brussels Sprout Salad with Bacon? Please leave a rating and tag the creator if you share a photo — it’s always lovely to see adaptations and serving ideas.
Easy Warm Brussel Sprout Salad with Bacon
Ingredients
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 6 slices bacon, cooked and crumbled
- ½ cup grated Parmesan cheese
- ⅓ cup toasted sliced almonds
- ¼ cup dried cranberries
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Brussels Sprouts:
- Trim the ends and remove any damaged outer leaves.
- Thinly slice the sprouts using a mandoline or sharp knife.
Cook the Bacon:
- Cook bacon in a skillet over medium heat until crispy.
- Drain on paper towels and crumble into pieces.
Make the Citrus Vinaigrette:
- Whisk together orange juice, lemon juice, Dijon, and honey.
- Slowly whisk in olive oil until emulsified, then season with salt and pepper.
Assemble the Salad:
- Combine shaved sprouts, bacon, Parmesan, almonds, and cranberries in a large bowl.
- Pour dressing over the salad and toss to coat evenly.
Serve:
- Transfer to a serving bowl and garnish with extra Parmesan or almonds if desired.
Notes
- If you don’t have a mandoline, slice thinly with a sharp knife for the best texture.
- For a vegetarian version, omit bacon and add roasted chickpeas for crunch.
- You can prepare the sprouts and dressing a day ahead; store separately and combine before serving.
- Add a little lemon or orange zest to intensify the citrus flavor.
Nutrition
Meet the Chef!
Hi, I’m Debs. I’m a Cordon Bleu-trained chef and recipe developer. I share practical, fool-proof recipes with clear steps and professional tips gained from a decade in professional kitchens to help you get delicious dinners on the table quickly.
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