This Shaved Brussels Sprouts and Bacon Salad combines crisp Brussels sprouts, smoky bacon, sweet apple, dried cranberries, and toasted almonds with a bright orange-poppy seed vinaigrette.
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It is fresh, crunchy, sweet, savory, and easy to prepare in about 20 minutes. Serve it as a fall salad, holiday side dish, or flavorful accompaniment to chicken, pork, steak, or seafood.
Why You'll Love This Recipe
- Ready in about 20 minutes
- Crisp, fresh, sweet, smoky, and savory
- Easy to make with simple ingredients
- A delicious way to serve raw Brussels sprouts
- Great for fall, Thanksgiving, Christmas, or Easter
- Can be prepared partially in advance
- Easy to serve with many different main dishes
Ingredients
Brussels sprouts
Fresh Brussels sprouts form the base of this salad. Shaving or finely shredding them creates a crisp texture that holds up well to the dressing.
You can shave them yourself or purchase a bag of pre-shredded Brussels sprouts to save time.
Bacon
Applewood-smoked bacon adds a savory, smoky flavor that pairs especially well with the sweet fruit and citrus dressing.
Cook it until crisp, then reserve a small amount of the bacon drippings for toasting the almonds.
Green apple
Green apple adds tartness, sweetness, and extra crunch. Granny Smith works particularly well, but another firm, tart apple can also be used.
Dried cranberries
Dried cranberries add chewy texture and a sweet-tart flavor.
For a Paleo-friendly version, check the ingredient label and choose dried cranberries without refined sugar or unnecessary additives.
Sliced almonds
The almonds add crunch and nutty flavor. Briefly toasting them in the bacon drippings makes them even more flavorful.
Pecans or walnuts can be substituted if preferred.
Orange
Fresh navel orange juice gives the vinaigrette a naturally sweet and citrusy flavor.
Apple cider vinegar
Apple cider vinegar balances the sweetness of the fruit and adds brightness to the dressing.
Extra-virgin olive oil
Olive oil forms the base of the simple vinaigrette and helps coat the finely shredded Brussels sprouts.
Poppy seeds
Poppy seeds add a subtle nutty flavor and make the orange vinaigrette more visually appealing.
How to Shave Brussels Sprouts
First, trim off the tough stem ends and remove any damaged outer leaves.
You can shave the Brussels sprouts using:
- A sharp chef's knife
- A mandoline slicer
- The slicing attachment on a food processor
Slice them as thinly as possible so the salad remains light and easy to eat.
Be especially careful when using a mandoline, and always use the hand guard.
How to Make Shaved Brussels Sprouts and Bacon Salad
1. Make the dressing
Squeeze the juice from half of a large navel orange into a small bowl.
Add the olive oil, apple cider vinegar, and poppy seeds. Whisk until thoroughly combined, then set the dressing aside so the flavors can meld.
2. Assemble the salad base
Add the shredded Brussels sprouts, diced green apple, and dried cranberries to a large bowl.
Toss gently to distribute the ingredients.
3. Cook the bacon
Heat a skillet over medium heat.
Add the bacon and cook for approximately 6 minutes, or until it reaches your preferred level of crispness.
Transfer the bacon to a paper towel-lined plate. It will continue to crisp slightly as it cools.
4. Toast the almonds
Add the sliced almonds to the same skillet with a small amount of the bacon drippings.
Cook for about 1 minute, stirring frequently, until lightly toasted and fragrant. Watch them carefully because sliced almonds can burn quickly.
Add the toasted almonds to the salad.
5. Finish the salad
Roughly chop or crumble the cooled bacon and add it to the bowl.
Pour the orange-poppy seed vinaigrette over the salad and toss until everything is evenly coated.
Allow the salad to rest for at least 10 minutes before serving. This gives the dressing time to slightly soften and flavor the shaved Brussels sprouts.
Recipe Tips
Slice the Brussels sprouts thinly
Thinly shaved Brussels sprouts are easier to chew and absorb the vinaigrette more evenly.
Watch the almonds carefully
The almonds only need about a minute in the hot skillet. Stir them frequently and remove them as soon as they become fragrant and lightly golden.
Let the salad rest
Do not skip the 10-minute resting period. It helps soften the raw Brussels sprouts slightly while keeping them crisp.
Taste before adding salt
The bacon already adds saltiness, so taste the finished salad before adding any additional seasoning.
Cut the apple just before assembling
Green apples can brown after cutting. Dice the apple shortly before assembling the salad, or toss the pieces with a small amount of orange juice.
Variations and Substitutions
Use another nut
Replace the sliced almonds with chopped pecans, walnuts, or pumpkin seeds.
Change the fruit
Use diced pear instead of apple, or substitute raisins or chopped dates for the dried cranberries.
Add cheese
Crumbled goat cheese, feta, Parmesan, or blue cheese would add a creamy and salty element.
Keep in mind that adding dairy would mean the recipe is no longer Paleo.
Make it without bacon
Leave out the bacon and toast the almonds in olive oil instead. You can also add roasted chickpeas for a more filling vegetarian variation.
Add a protein
Turn the salad into a light main dish by adding grilled chicken, sliced steak, salmon, or shrimp.
Shaved Brussels Sprouts and Bacon Salad Recipe
This easy Shaved Brussels Sprouts and Bacon Salad combines crisp Brussels sprouts, smoky bacon, green apple, dried cranberries, and toasted almonds with a fresh orange-poppy seed vinaigrette.
Ingredients
For the orange-poppy seed vinaigrette
- Juice of ½ large navel orange
- ⅛ cup extra-virgin olive oil
- ⅛ cup apple cider vinegar
- ½ teaspoon poppy seeds
For the salad
- 4 cups shaved or shredded Brussels sprouts
- ½ cup diced green apple
- ¼ cup dried cranberries
- ⅓ cup sliced almonds
- 4 slices applewood-smoked bacon
Instructions
- Add the orange juice, olive oil, apple cider vinegar, and poppy seeds to a small mixing bowl. Whisk until thoroughly combined, then set aside so the flavors can meld.
- Add the shaved Brussels sprouts, dried cranberries, and diced apple to a large bowl. Toss gently to combine.
- Heat a skillet over medium heat. Add the bacon and cook for approximately 6 minutes, or until crisp.
- Transfer the bacon to a paper towel-lined plate and allow it to cool.
- Carefully remove excess bacon grease from the skillet, leaving a small amount behind.
- Add the sliced almonds to the skillet and cook for about 1 minute, stirring frequently, until lightly toasted and fragrant.
- Add the toasted almonds to the salad.
- Roughly chop or crumble the cooled bacon and add it to the bowl.
- Pour the orange-poppy seed vinaigrette over the salad and toss until evenly coated.
- Allow the salad to rest for at least 10 minutes before serving.
Notes
- Slice the Brussels sprouts as thinly as possible for the best texture.
- Packaged shaved Brussels sprouts can be used to save time.
- Watch the almonds carefully because they can burn quickly.
- For a Paleo-friendly salad, use compliant bacon and dried cranberries without refined sugar.
- Granny Smith apples work particularly well, but any firm, tart apple may be used.
- Pecans or walnuts can replace the almonds.
- Taste before adding salt because the bacon may provide enough seasoning.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing is not recommended.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 23mgSodium: 456mgCarbohydrates: 53gFiber: 13gSugar: 28gProtein: 20g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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Kelly says
Brussels and bacon! Yes, please! Can't wait to try it! Will be sharing it via social media this week for sure! xoxo, Kelly
Tina says
Thanks Kelly! Love when you stop by!