The bright flavor of this Brussels sprouts bacon salad is a great addition to any meal. Plus, with some protein added in, it makes a hearty and satisfying lunch.

close up of Brussels Sprouts Bacon Salad

I love so many Brussels sprouts recipes on my blog here because I absolutely love them! I try to cook with them as often as possible, like in my Parmesan Brussels Sprouts Salad, Brussels Sprouts Casserole Recipe (Web Story), and Sausage with Brussels Sprouts Skillet.

How do you slice Brussels sprouts?

You’ll want to start by removing the tough root end of the Brussels sprout by slicing off about ⅛ inch from the bottom. Then clean them by soaking them in cool water for a few minutes. Any dirt still in them will sink to the bottom of the bowl.

Brussels sprouts are small to begin with. It will take some time to slice each sprout individually. You can do it with a sharp knife if you need to.

However, my favorite way is with a food processor. Use the slicing blade for this recipe. If you want to shred the sprouts, the food processor is the way to go as well. I love shredding the Brussels sprouts as well, like in my Shredded Brussels Sprout Salad.

For slicing, a mandolin will also work. I love mine and I truly recommend it.

close up of Brussels Sprouts Bacon Salad

Can you eat raw Brussels sprouts and kale?

Brussels sprouts are fine to eat raw, like they are served in this Brussels sprouts bacon salad. They do contain difficult-to-digest sugars that produce stomach discomfort in some people. These sugars break down and become easier to digest after a short cooking time.

Kale is also safe to eat raw. However, it can be bitter and tough to chew.

If you prefer a milder flavor, feel free to sauté both veggies for a short time. You can use the same pan you use to cook the bacon, taking advantage of the bacon grease that is left.

a large bowl with Brussels Sprouts Bacon Salad

How do you make your own Brussels sprouts bacon salad dressing?

It’s a quick but delicious addition to make your own dressing for this salad. When you make your own salad dressing, you know exactly what’s in it and are never surprised by the sugars or artificial ingredients.

You really just put all the ingredients into a jar and shake. I like the combination of the mustard and the apple cider vinegar. But here are a few tips to get creative with it.

  • Add the olive oil in a slow stream while mixing for a well-blended dressing
  • Keep about a three-to-one ratio of oil to vinegar. You want the vinegar suspended in the oil, so don’t decrease the amount.
  • You always want an acid. Here I use cider vinegar. But you could also try lemon or lime juice, or any other vinegar, like red wine or sherry
  • A vinaigrette like this one will last about two weeks in the refrigerator. Feel free to make a big batch and use it on everything!
  • Store it in the refrigerator, but bring it to room temperature before serving. It’s pretty shelf-stable and will be fine on the table for a while.

More Brussels sprouts recipes for you to try:

Brussels Sprouts Bacon Salad

3.84 from 12 votes
Author: Olivia Ribas
Servings4 People
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
The bright flavor of this Brussels sprouts bacon salad is a great addition to any meal. Plus, with some protein added in, it makes a hearty and satisfying lunch.
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Ingredients  

For the salad

  • 1 lb Brussels sprouts trimmed, finely grated or shredded
  • 6 slices bacon
  • 3 cups kale chopped
  • ¼ cup red onions

For the dressing

Instructions 

FOR THE DRESSING

  • Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Set aside.

FOR THE SALAD

  • First, add Brussels sprouts in a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. If you don’t have a food processor, you can use a mandolin or a very sharp knife.
  • Heat a skillet over medium high heat. Add bacon and cook until brown and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
  • Place the shredded Brussels sprouts, kale and onion in a large bowl. Drizzle the salad with the dressing and toss well.
  • Season with salt and pepper.
  • Top with bacon before serving.

Notes

  • If you don't like to eat raw kale or Brussels sprouts you can sauté them for 3-5 minutes in the same skillet you use to cook the bacon. Use some of the bacon fat (about 1 tablespoon) to sauté them.
  • To save time, you can buy bagged shredded brussels sprouts.
  • You can use lemon or lime juice or any other vinegar like red wine or sherry in place of the apple cider vinegar. 
  • To store: I recommend storing the salad and dressing separately so it doesn't become soggy. Bring the dressing to room temperature before serving. 

Nutrition

Serving: 1/4, Calories: 200kcal, Carbohydrates: 10g, Protein: 6g, Fat: 16g, Cholesterol: 4mg, Sodium: 1095mg, Potassium: 522mg, Fiber: 5g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Brussels Sprouts Bacon Salad
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.84 from 12 votes (12 ratings without comment)

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