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Brussels Sprouts Bacon Salad

Yield: 4 People
Prep Time:
10 mins
Cook Time:
6 mins
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 satisfying and healthy lunch. 
Print Recipe
4.25 from 4 votes


For the salad

  • 1 lb Brussels sprouts — trimmed, finely grated or shredded
  • 6 slices bacon — nitrate and sugar free for Whole30 (ButcherBox has great quality bacon)
  • 3 cups kale — chopped
  • ¼ cup red onions

For the dressing



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


  1. 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 (I love this one.) or a very sharp knife.
  2. 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.
  3. Place the shredded Brussels sprouts, kale and onion in a large bowl. Drizzle the salad with the dressing and toss well.
  4. Season with salt and pepper.
  5. Top with bacon before serving.

Recipe 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.
Course: Salad, Side Dish
Cuisine: American
Keyword: bacon, brussels sprouts, kale

Nutrition Information

Amount per serving (1/4) — Calories: 200, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 4mg, Sodium: 1095mg, Potassium: 522mg, Carbohydrates: 10g, Fiber: 5g, Sugar: 3g, Protein: 6g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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