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
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.
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.
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
Yields:4 Serving
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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.Nutrition Facts
Keywords:
Brussels sprout salad, holiday salad
I am on a quest to eat more color and I really want to make this for my weekly meal prep. I was hoping to learn how long it will keep in the Fridge. The notes say the longer it sits the better it tastes. I am hoping to make a large enough batch to eat for 4 days (my work week). Maybe I should just dress the salad when I eat it? Also I think the instructions are missing when to add the nuts and bacon, do you mix it in or just garnish with it along with the additional Parmesan?
Hi Chatara! I would suggest dressing the salad when you’re ready to eat because, by the fourth day, it may be too wilted to really enjoy. if it were only sitting for a couple of days, it would be OK to dress and store. When I say it gets better as it sits, I mean no more than 2-3 days. And per the recipe, you add the bacon and nuts back into the salad when you dress it.
I could eat this e v e r y day
This salad is amazing! Everyone raved how good it was AT christmas. I think it maybe my new go to salad
Made this for my husband and we both loved it. Going on the will make again list.
So good!! I’ve made it two weeks in a row
Glad you enjoy this Marie!
This salad is amazing! I don’t think i will make a BRUSSELS sprout salad any other way. The dressing is PERFECTION and i can’t wait to use the other half on a salad tomorrow.
Hi, You recIpe looks delicious
My mail address Should Be in lower Cases
Thank you and happy Holidays To you and your family
Looks Amazing. I’m definitely Going to make it