Holiday Brussels Sprout Salad

4.7 based on 3 reviews

If you know me, you know we love a good salad over here. This one is that Gworl! It’s crunchy, sweet, tangy and the perfect crowd pleaser.

Are you still looking for the perfect side dish to take over to your parent’s house. Well, I am going to hook you up! This Holiday Brussels sprout salad is not only delicious, but it’s also hearty, easy to make, and the longer it sits, the better it gets.

Now there are a few different reasons why this salad is so special. The contrast of sweet and salty in any dish is always a party in your mouth and this is no different. The saltiness of the bacon and toasted nuts paired with the sweetness of fresh and dried fruit and the sweet and tangy lemon vinaigrette creates a level of flavor that hits the spot every time.

If you know me, you know we love a good salad over here. This one is that Gworl! It’s crunchy, sweet, tangy and the perfect crowd pleaser.

What you need to make Brussels Sprout Salad

Bacon
Shaved Brussels sprouts
Red onion
Apple
pomegranate seeds or dried cranberries
toasted pine nuts
Parmesan cheese
Lemon vinaigrette

One thing that is so great about this recipe is how customizable it is. It’s very easy to switch up the ingredients to yours and your family’s preferences. Just keep the Brussels sprouts as the base and then add anything you have on hand or your favorite combinations. If there are nut allergies around the table, omit the pine nuts and try adding more dried fruits, seeds, or vegetables. Whatever ingredients you decide on, this is one salad the whole family will love.

For more holiday menu inspiration, head to our Recipes index and select your special occasion form the menu.

Let’s get cooking

Holiday Brussels Sprout Salad

Brussels sproutS salad is the ultimate crowd pleaser. It’s deliciously crunchy, sweet & salty. Paired with the perfect tangy lemon vinaigrette. It’s the perfect addition to your holiday menu.

4.7 based on 3 reviews

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Brussels sproutS salad is the ultimate crowd pleaser. It’s deliciously crunchy, sweet & salty. Paired with the perfect tangy lemon vinaigrette. It’s the perfect addition to your holiday menu.

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Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Yields:4 Serving

1X

2X

3X

Ingredients

1/4

cup pine nuts
4

slices no-sugar added bacon
12

ounces shaved Brussels sprouts *SEE NOTES
1

small honeycrisp apple, sliced
1/2

a purple onion, sliced
1/3

cup pomegranate seeds or dried cranberries
1/2

cup grated parmesan cheese, plus more to garnish
greens of 2 scallions, finely chopped
1/2

a batch of lemon vinaigrette
2

tbsps maple syrup
Salt and pepper to taste

Instructions

First, make an entire batch of our lemon vinaigrette so it’s ready to dress the salad. Then move on to preparing the salad.
Heat a skillet (I prefer a cast iron skillet) over medium heat and add the pine nuts to the pan. Toast the nuts until they are golden, about 3-5 minutes. Remove the nuts from the pan and set aside.
Add the bacon to the same skillet and cook until it’s crisp about 6-8 minutes. Remove the bacon from the pan and set it aside. Pour the bacon grease into a small bowl and set aside.
Add the Brussels sprouts, apple, onion, pomegranate seeds, Parmesan cheese, and scallions to a large bowl and set aside.
Pour a half batch of Lemon vinaigrette into the same bowl with the bacon grease and maple syrup. Whisk until well combined. Taste the vinaigrette and adjust the seasoning to your taste (add a little more maple syrup if you want it sweeter).
Pour the vinaigrette over the salad along with the crumbled bacon and nuts and toss to combine. Taste the salad and season with salt and pepper to taste. If you want, you can also add more vinaigrette to taste.
Cover the salad and refrigerate for a couple of hours or overnight. The longer it sits, the better the salad gets.
Serve with shaved Parmesan on top, and enjoy.
The salad will last in the fridge for 3-4 days. If you're meal-prepping, You can certainly wait to dress the salad. But I recommend making the salad as instructed and leaving the bacon and nuts on the side until you're ready to eat. The dressing will help tenderize and flavor the brussels sprouts as the salad sits in the fridge.

Notes

* I like to shave/thinly slice the Brussels sprouts with a knife. But, you can buy Brussels sprouts already shaved to save time. Or use a mandolin to slice the Brussels sprouts.