Irresistible Shaved Brussels Sprout Salad with Bacon in 15 Minutes

Name: Irresistible Shaved Brussels Sprout Salad with Bacon in 15 Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 cups shaved Brussels sprouts; 6 slices cooked bacon, crumbled; 1/4 cup sliced almonds; 1/4 cup dried cranberries; 1/4 cup grated Parmesan cheese; 3 tbsp olive oil; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tsp honey; Salt and pepper to taste

Author: Carry

Published: November 19, 2025

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I’ll admit it—I used to turn my nose up at Brussels sprouts. Then one Thanksgiving, my aunt showed up with this incredible shaved Brussels sprout salad with bacon, and everything changed. The crispy bacon, the tangy dressing, the way the shaved sprouts held onto every bit of flavor without any of that bitter aftertaste? I was hooked. Now this salad is my go-to for potlucks, weeknight dinners, and yes, even Thanksgiving. It’s crunchy, quick to throw together, and the perfect balance of salty, sweet, and tangy. Trust me, even the sprout skeptics in your life will be begging for seconds.

shaved Brussels sprout salad with bacon - detail 1

Why You’ll Love This Shaved Brussels Sprout Salad with Bacon

Let me tell you why this salad is my absolute favorite—and why you’ll adore it too. First, it’s crazy quick—15 minutes, tops. The Brussels sprouts stay perfectly crunchy, not soggy like some salads. And that dressing? Tangy, slightly sweet, and clings to every bite. Plus, it’s got that magical balance: salty bacon, sweet cranberries, nutty almonds. Oh, and here’s the best part—it actually gets better as it sits (unlike sad, wilted greens). Perfect for meal prep, last-minute guests, or when you just need something delicious without the fuss.

Ingredients for Shaved Brussels Sprout Salad with Bacon

Grab these simple ingredients—you probably have most in your pantry already! The magic is in the details here, so pay attention to those prep notes:

4 cups shaved Brussels sprouts (about 1 lb whole – we’ll talk shaving methods below)
6 slices cooked bacon, crumbled (go for thick-cut if you can – that crispiness is key!)
1/4 cup sliced almonds (toast them if you’ve got an extra minute – game changer)
1/4 cup dried cranberries (the little bursts of sweetness balance everything)
1/4 cup grated Parmesan cheese (freshly grated melts into the salad better)
3 tbsp olive oil (the good stuff – you’ll taste the difference)
2 tbsp apple cider vinegar (that tang is non-negotiable)
1 tbsp Dijon mustard (my secret for dressing that clings perfectly)
1 tsp honey (just enough to round out the flavors)
Salt and pepper to taste (don’t skip the taste-test at the end!)

Ingredient Notes & Substitutions

No stress if you need to swap things out—here’s how to keep that perfect balance:

Bacon alternatives: Turkey bacon works (just crisp it well), or for vegetarians, try crispy chickpeas or smoked almonds for that salty crunch.

Nuts: Walnuts or pecans are fabulous instead of almonds—just chop them small so you get some in every bite.

Sweetener: Maple syrup can stand in for honey, or for sugar-free, a pinch of date paste works too.

Cheese: No Parmesan? Try pecorino or even crumbled feta for a different salty kick.

Dried fruit: Not a cranberry fan? Golden raisins or chopped dried apricots add a similar chewy sweetness.

How to Make Shaved Brussels Sprout Salad with Bacon

Okay, let’s get to the fun part—making this salad come together! The key is nailing each step just right, but don’t worry, it’s foolproof. Follow these steps, and you’ll have a salad that’ll make you the hero of any meal.

Step 1: Prep the Brussels Sprouts

First things first—let’s tackle those sprouts. Grab a mandoline if you have one (use the guard—trust me, I’ve learned the hard way!). Thin, even slices are what you’re after—about 1/8-inch thick. No mandoline? No problem! A sharp knife works too—just slice them as thin as you can without turning them into confetti. Pro tip: Trim the stems first, then halve any larger sprouts so they lay flat for easier slicing.

Step 2: Cook and Crisp the Bacon

While your sprouts rest, let’s get that bacon crispy. My go-to method? Oven-baked at 400°F for about 15 minutes—no flipping, no splatter, just perfect crunch. But if you’re in a hurry, pan-frying works too—just cook it low and slow to render the fat evenly. Drain it on paper towels, then crumble it into bite-sized pieces. (Resist snacking on it… okay, maybe just one piece.)

Step 3: Whisk the Dressing

Now, the magic glue! In a small bowl, whisk together the olive oil, vinegar, Dijon, and honey like you mean it—you want it fully emulsified, not separated. Taste it! Too tangy? A pinch more honey. Too sweet? A splash more vinegar. This is your moment to play chef.

Step 4: Combine and Rest

Toss everything together—sprouts, bacon, almonds, cranberries, Parmesan—then drizzle that dressing over the top. Here’s the secret: let it sit for 5 minutes. The sprouts soften just enough, the flavors marry, and suddenly, it’s not just a salad—it’s an experience. Dig in!

Tips for the Best Shaved Brussels Sprout Salad with Bacon

Want to take this salad from good to *chef’s kiss*? Here are my favorite tips to make it absolutely unforgettable:

Toast those almonds: A quick toast in a dry skillet (just 2-3 minutes) brings out their nutty flavor and adds an extra crunch. Watch them closely—they burn fast!
Massage the sprouts: Sounds weird, I know, but gently massaging the shaved sprouts with a little olive oil before adding the dressing helps soften them slightly and makes them even more tender.
Chill before serving: If you’ve got time, pop the salad in the fridge for 20-30 minutes before serving. The flavors meld together beautifully, and it’s extra refreshing.
Double the bacon: Let’s be real—you can never have too much bacon. If you’re feeling indulgent, go ahead and add a few extra slices. I won’t judge.
Taste as you go: Adjust the dressing to your liking—more honey for sweetness, more vinegar for tang, or a pinch of salt to make all the flavors pop.
Use room temp ingredients: If your olive oil or vinegar is cold, the dressing won’t emulsify as well. Let them sit out for a bit before whisking.

These little tricks make a big difference—trust me, you’ll notice!

Serving Suggestions for Shaved Brussels Sprout Salad with Bacon

This salad is so versatile—it plays well with almost anything! My favorite way? As a hearty side with grilled chicken or seared salmon. The crispiness cuts through rich proteins perfectly. For a cozy dinner, pair it with a bowl of creamy tomato soup and some crusty bread—the textures are magic together.

It also shines as a main dish—just add some grilled shrimp or rotisserie chicken right on top. And don’t get me started on brunch—pile it next to fluffy scrambled eggs, and you’ve got breakfast fit for a king. Pro tip: If you’re serving it at a party, keep the dressing on the side until the last minute for maximum crunch.

Storage & Reheating

Okay, let’s talk leftovers—because yes, this salad actually holds up beautifully! Pop any extras in an airtight container in the fridge, and they’ll stay fresh for about 2 days. The sprouts might soften a tiny bit, but that dressing keeps everything flavorful. (Pro tip: If you know you’ll have leftovers, stash a little extra dressing on the side to refresh it the next day.)

Now, here’s the thing—don’t reheat it. Trust me, lukewarm bacon is sad bacon, and the magic of this salad is in its crunch. If you want to enjoy it the next day, just let it sit at room temperature for 10 minutes to take the chill off. Toss in a handful of fresh almonds or an extra sprinkle of Parmesan if you’re feeling fancy. Boom—like new!

Nutritional Information

Okay, let’s talk numbers—because I know some of you are curious about what’s in this delicious bowl of goodness! Keep in mind: These are estimates based on my exact ingredients, and your numbers might vary slightly depending on your bacon thickness, cheese amount, or how generously you drizzle that dressing (no judgment here).

Calories: 280 per serving (about 1 cup)
Fat: 18g (4g saturated, 12g unsaturated)
Protein: 10g (thank you, bacon and Parmesan!)
Carbs: 20g (with 5g fiber from those glorious sprouts)
Sugar: 8g (mostly from the cranberries and touch of honey)
Sodium: 320mg (easy to reduce if you go light on salt)

What I love? This salad packs a nutrient punch—Brussels sprouts bring vitamin C and fiber, almonds add healthy fats, and that bacon? Well, everything’s better with bacon. If you’re watching specifics, you can tweak it—less cheese, turkey bacon, or halve the dressing. But life’s short—I say enjoy every crunchy, flavorful bite!

FAQs About Shaved Brussels Sprout Salad with Bacon

Got questions? I’ve got answers! Here are the things people ask me most about this salad—straight from my kitchen to yours.

Can I make this salad ahead of time?
Absolutely! In fact, it gets better after sitting for a bit. Prep everything up to 4 hours ahead—just keep the dressing separate until you’re ready to serve. The sprouts stay surprisingly crisp, and the flavors really come together as they mingle.

Can I use pre-shaved Brussels sprouts?
Sure, in a pinch! But here’s the truth—freshly shaved sprouts have better texture and flavor. The pre-packaged ones tend to dry out and get a little limp. If you do use them, give them a quick ice water bath first to perk them up.

Why does the salad need to rest before serving?
Those 5 minutes make all the difference! The sprouts soften just enough to lose any bitterness, the dressing gets absorbed, and the bacon shares its salty goodness with every bite. It’s like magic—patience pays off.

Can I make this vegetarian?
You bet! Skip the bacon (I know, sad) and add smoked almonds or crispy roasted chickpeas instead. The smoky, salty flavors will still give you that satisfaction. A dash of smoked paprika in the dressing helps too!

Help—my dressing won’t emulsify!
No worries—this happens to me too when I’m in a rush. Try this: whisk in the oil slowly, or pop everything in a jar and shake like crazy. If it still separates, a teaspoon of mayo acts as a great binder. Kitchen hack to the rescue!

Leave a Review

I’d love to hear how your shaved Brussels sprout salad turned out! Did you stick to the recipe or make it your own with a fun twist? Maybe you discovered a new favorite substitution or found the perfect pairing for it. Share your experience—I’m all ears! Whether it’s a kitchen win or a “lesson learned,” your story might just inspire someone else to give this salad a try. So, tell me—did it win over any sprout skeptics at your table? Cheers to good food and great company!