Bacon and Brussels Sprout Salad

There’s something surprisingly comforting about a salad that crunches, zings, and warms all at once. This Bacon and Brussels Sprout Salad checks every box. With its crispy edges, nutty flavor, and bursts of salty goodness, this isn’t just a side dish, it’s the kind of salad that makes you pause and say, “Wait, this is salad?” Trust me, you’re going to love this one.

Behind the Recipe

It all started with Sunday lunch. I had a bunch of Brussels sprouts left over from the week, some odds and ends in the fridge, and a craving for something savory but light. A quick toss of ingredients, a few tweaks here and there, and suddenly I had a salad that stole the show. This dish is a little nod to those cozy kitchen experiments that turn into lifelong favorites.

Recipe Origin or Trivia

Brussels sprouts have been around for centuries, especially popular in Belgium (where they get their name) and other parts of Europe. But in recent years, they’ve shed their bitter reputation and have become a star ingredient in everything from roasted side dishes to warm salads. Pairing them with something smoky and crunchy like bacon—well, that’s a modern twist with serious flavor payoff.

Why You’ll Love Bacon and Brussels Sprout Salad

This salad isn’t just about greens. It’s a texture-lovers dream and full of flavor surprises. Here’s why it’s going to be your new go-to.

Versatile: Great as a side or a light main, and easy to pair with proteins or grains.

Budget-Friendly: Uses simple, affordable ingredients you likely already have.

Quick and Easy: Comes together in under 30 minutes, start to finish.

Customizable: Swap ingredients based on what’s in your pantry or fridge.

Crowd-Pleasing: Even Brussels sprouts skeptics will ask for seconds.

Make-Ahead Friendly: Holds up well in the fridge, making it ideal for prep.

Great for Leftovers: Tastes even better the next day as flavors meld.

Chef’s Pro Tips for Perfect Results

If you want that perfect blend of crunch, creaminess, and bold flavor, these tricks will take your salad to the next level:

• Shred the Brussels sprouts finely for a delicate, even texture.
• Use a hot skillet to crisp up the plant-based bacon bits for extra crunch.
• Let the salad sit for 10 minutes after tossing with dressing so flavors can marry.
• Toast the almonds briefly in a dry pan to bring out their nuttiness.
• Use fresh lemon juice for a zippier, brighter dressing.

Kitchen Tools You’ll Need

You won’t need fancy gadgets, just a few everyday tools:

Chef’s Knife: To finely shred the Brussels sprouts.

Large Mixing Bowl: For tossing all the salad components together.

Small Whisk or Fork: To emulsify the dressing.

Skillet: For crisping the bacon bits and toasting the almonds.

Salad Tongs or Large Spoon: To mix and serve the salad with ease.

Ingredients in Bacon and Brussels Sprout Salad

Everything in this salad brings balance, whether it’s flavor or texture. Here’s what you’ll need:

1. Brussels Sprouts: 1 pound, shredded — they’re the hearty base that holds everything together.
2. Sliced Almonds: 1/2 cup — adds nutty crunch and depth.
3. Shredded Cheese: 1/2 cup (like parmesan or cheddar) — brings creaminess and a salty finish.
4. Olive Oil: 3 tablespoons — forms the base of the dressing with a rich mouthfeel.
5. Lemon Juice: 2 tablespoons — gives the salad a fresh, tangy brightness.
6. Dijon Mustard: 1 tablespoon — adds a punchy, sharp flavor that cuts through richness.
7. Maple Syrup: 1 tablespoon — balances the acidity with a hint of sweetness.
8. Salt: 1/2 teaspoon — enhances all the other flavors.
9. Black Pepper: 1/4 teaspoon — adds a bit of heat and complexity.
10. Plant-Based Bacon Bits: 1/2 cup — the savory, smoky touch that brings everything together.

Ingredient Substitutions

Here’s how you can swap without missing a beat:

Brussels Sprouts: Shredded kale or cabbage.
Sliced Almonds: Chopped pecans or walnuts.
Shredded Cheese: Crumbled feta or goat cheese.
Olive Oil: Avocado oil or sunflower oil.
Lemon Juice: Apple cider vinegar or white wine vinegar.
Maple Syrup: Honey or agave nectar.
Plant-Based Bacon Bits: Roasted chickpeas or smoked tofu crumbles.

Ingredient Spotlight

Brussels Sprouts: These mini cabbages are loaded with nutrients and have a natural nutty flavor when raw or roasted, making them a perfect salad base.

Dijon Mustard: It adds a bold, tangy layer to the dressing that elevates every bite and balances the richness of other ingredients.

Instructions for Making Bacon and Brussels Sprout Salad

Let’s get you from hungry to happy in just a few easy steps. Here’s how to bring this flavor-packed salad to life:

1. Preheat Your Equipment:
   Heat a dry skillet over medium heat to toast the almonds, then set it aside for crisping the bacon bits.
2. Combine Ingredients:
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified.
3. Prepare Your Cooking Vessel:
   In the same skillet, cook the plant-based bacon bits for 2–3 minutes until crispy. Set aside to cool.
4. Assemble the Dish:
   In a large mixing bowl, toss together the shredded Brussels sprouts, toasted almonds, shredded cheese, and crispy bacon bits.
5. Cook to Perfection:
   Pour the dressing over the salad and toss thoroughly until everything is well coated.
6. Finishing Touches:
   Let the salad rest for 10 minutes to allow the flavors to mingle. Give it one last toss before serving.
7. Serve and Enjoy:
   Spoon it into your favorite salad bowl or plate and enjoy it while it’s fresh and crunchy.

Texture & Flavor Secrets

This salad is all about contrast. You’ve got the crisp freshness of raw shredded Brussels sprouts, the buttery crunch of toasted almonds, and the savory depth of plant-based bacon. The dressing layers in tang, sweetness, and just enough bite to make every forkful exciting.

Cooking Tips & Tricks

Don’t worry, even if you’re not a salad pro, these will help:

• Always toast your nuts. It deepens flavor without extra ingredients.
• Use a mandoline or food processor to shred sprouts faster and evenly.
• Taste the dressing before tossing it. You can always adjust the tanginess or sweetness.

What to Avoid

Some missteps can make this salad fall flat, but here’s how to stay on track:

• Skipping the rest time. Letting the salad sit makes it taste better.
• Using bottled lemon juice. Fresh juice really does make a difference.
• Overdressing. Add a little at a time and taste as you go.

Nutrition Facts

Servings: 4
Calories per serving: 275

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Make-Ahead and Storage Tips

You can shred the Brussels sprouts and prepare the dressing up to 2 days in advance. Keep them separate in airtight containers. The full salad, once dressed, lasts about 2 days in the fridge. If you plan to store it, leave out the almonds until serving so they stay crunchy. Avoid freezing — the texture won’t hold up.

How to Serve Bacon and Brussels Sprout Salad

This salad pairs beautifully with roasted vegetables, grilled proteins, or even a warm bowl of soup. Try serving it in a wide shallow bowl with an extra sprinkle of cheese or a drizzle of fresh lemon juice on top for brightness.

Creative Leftover Transformations

Give your leftovers new life with these ideas:

• Add to a wrap with hummus and roasted veggies for a filling lunch.
• Stir into cooked quinoa or farro for a hearty grain bowl.
• Top with a fried egg for a savory breakfast salad.

Additional Tips

• Add dried cranberries or apple slices for a hint of fruity sweetness.
• Use smoked paprika in the dressing for a deeper flavor note.
• Chill the salad briefly before serving for a refreshing touch.

Make It a Showstopper

Presentation makes a big difference. Serve this salad on a large white platter with a few extra bacon bits and almonds sprinkled on top. A lemon wedge or two on the side adds a fresh pop of color and a hint to squeeze for brightness.

Variations to Try

• Autumn Twist: Add roasted sweet potatoes or butternut squash.
• Creamy Version: Mix in a dollop of Greek yogurt or mayo into the dressing.
• Spicy Kick: Add crushed red pepper flakes or diced jalapeños.
• Protein Boost: Toss in cooked lentils or grilled tofu.
• Fruit-Forward: Add pomegranate seeds or diced pears for sweetness.

FAQ’s

Q1: Can I use frozen Brussels sprouts?

No, frozen ones won’t have the crisp texture needed for this raw salad.

Q2: What cheese works best?

Parmesan or sharp white cheddar adds great flavor and crumbles nicely.

Q3: Is this salad good warm?

Yes, slightly warm sprouts and bacon bits bring a cozy twist.

Q4: Can I make this vegan?

Absolutely. Use vegan cheese or skip it altogether.

Q5: How do I keep almonds crunchy?

Toast and add them just before serving if making ahead.

Q6: What if I don’t like mustard?

You can reduce it or substitute with a bit more lemon and maple syrup.

Q7: Can I use another green besides Brussels sprouts?

Sure. Kale or shredded cabbage works well too.

Q8: How long does it keep?

It stays fresh for about 2 days in the fridge.

Q9: Can I double the recipe?

Yes, just scale up all the ingredients accordingly.

Q10: Is it gluten free?

Yes, all ingredients are naturally gluten free, but always check labels.

Conclusion

If you’ve been looking for a salad that’s anything but boring, this is it. Crispy, creamy, tangy, and full of texture, this Bacon and Brussels Sprout Salad brings all the excitement to your plate. Whether you’re meal-prepping for the week or feeding a hungry crowd, it’s worth every bite.

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