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close up of Brussels Sprouts Bacon Salad

Brussels Sprouts Bacon Salad

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.
Course Salad, Side Dish
Cuisine American
Keyword bacon, brussels sprouts, kale
Prep Time 10 minutes
Cook Time 6 minutes
Servings 4 People
Calories 200kcal


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



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


  • 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.
  • 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.


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.


Serving: 1/4 | Calories: 200kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 1095mg | Potassium: 522mg | Fiber: 5g | Sugar: 3g