Brussels Sprout Salad (Shaved, with Apple, Bacon and Maple Balsamic Dressing)

Brussels sprout salad is the crunchy, fresh side dish that cuts through all the rich food on a holiday table. Shaved brussels sprouts are tossed with sweet apple, crispy bacon, toasted pecans, chewy cranberries and salty feta, then coated in a maple balsamic dressing.

This brussels sprout salad takes about 30 minutes, needs no oven and serves 6. It works for Thanksgiving, Christmas and easy weeknight dinners, and it tastes even better when you let it sit for ten minutes before serving.

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Why You Will Love This Brussels Sprout Salad

Raw brussels sprouts taste mild and slightly nutty once they are sliced thin, and they soak up dressing without turning soggy. Each bite of this brussels sprout salad has crunch from the sprouts and pecans, sweetness from the apple and cranberries, and a salty finish from the bacon and feta.

It is also a smart side for a busy day. You do not need the oven, so it leaves room for the turkey, the stuffing and the casseroles.

Brussels Sprout Salad Ingredients

• Brussels sprouts: 1 1/2 pounds, trimmed and very thinly sliced.
• Dried cranberries: 2/3 cup.
• Pecans: 1/2 cup, chopped.
• Apple: 1 large, cored and chopped. Honeycrisp, Fuji or Granny Smith all work.
• Bacon: 4 slices, cooked and chopped.
• Green onions: 2, sliced.
• Feta cheese: 1/3 cup, crumbled.

Maple Balsamic Dressing

• Balsamic vinegar: 1/4 cup.
• Olive oil: 1/4 cup.
• Maple syrup: 2 tablespoons.
• Dijon mustard: 2 teaspoons.
• Salt and pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.

Easy Swaps for Brussels Sprout Salad

• Nuts: Use walnuts, almonds or pumpkin seeds instead of pecans.
• Cheese: Goat cheese, shaved Parmesan or blue cheese all taste great.
• Vegetarian: Leave out the bacon and add a little extra salt and an extra handful of pecans.
• Fruit: Swap the apple for a chopped pear or a handful of pomegranate seeds.

How to Make Brussels Sprout Salad (Step by Step)

1. Wash and dry the sprouts. The FDA advises washing produce under running water, without soap or produce wash, and drying it with a clean towel. Trim the stem ends and remove any bruised outer leaves.
2. Shave the sprouts. Slice them as thinly as you can with a sharp knife, or use the slicing blade of a food processor. Fluff the ribbons apart with your fingers.
3. Cook the bacon. Cook it in a skillet over medium heat until crisp, 8 to 10 minutes. Drain it on paper towels and chop it.
4. Combine the salad. In a large bowl, mix the shaved sprouts, cranberries, pecans, apple, bacon and green onions.
5. Shake the dressing. Put the balsamic vinegar, olive oil, maple syrup, Dijon, salt and pepper in a jar and shake until combined.
6. Toss. Pour about three quarters of the dressing over the salad and toss well. Add more only if the salad looks dry.
7. Top and serve. Sprinkle with the feta and serve right away, or let the salad rest for 10 minutes so the sprouts soften slightly.

Tips for the Best Brussels Sprout Salad

• Slice thin. The thinner the ribbons, the more tender the salad.
• Keep the bacon crisp. Add the bacon shortly before serving if you are making the salad ahead.
• Chop the apple last. Cut the apple close to serving time so it stays fresh looking.
• Taste before serving. Chilled salads often need an extra pinch of salt or a splash of vinegar.
• Use separate boards. The FDA suggests using one cutting board for fresh produce and another for raw meat, and washing boards and knives with hot soapy water between uses. This matters when you handle raw bacon.

Brussels Sprout Salad Variations

• Warm. Toss the shaved sprouts with the bacon fat in a hot skillet for 2 to 3 minutes, then add the rest.
• Lemon Parmesan. Swap the dressing for olive oil, lemon juice and shaved Parmesan.
• Sweet and spicy. Add a pinch of red pepper flakes to the dressing.
• Main dish. Stir in leftover shredded chicken or turkey for a filling lunch.

What to Serve With Brussels Sprout Salad

This brussels sprout salad is a bright partner for rich holiday dishes. Serve it beside herb roasted turkey breast, creamy make ahead mashed potatoes and 3-ingredient cranberry sauce. For more vegetables, add green bean casserole, honey glazed carrots and green beans or oven roasted butternut squash, and pour a mug of spiced apple cider.

Planning the whole meal? Our Thanksgiving menu planner has a full timeline and shopping list.

How to Store Brussels Sprout Salad

The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours of preparing them and to keep them at 40°F or below. The USDA says leftovers keep for 3 to 4 days.

• Refrigerator: Store the dressed salad in an airtight container. The sprouts soften as they sit but still taste good.
• Make ahead: Keep the shaved sprouts, the cooked bacon and the dressing in separate containers for up to 1 day, then toss them together at serving time.
• Freezer: Do not freeze this salad, because the raw sprouts and apple turn watery.

Frequently Asked Questions About Brussels Sprout Salad

Can you eat brussels sprouts raw?

Yes. When brussels sprouts are sliced very thin, they are crisp and mild and work well raw in a salad. Wash them under running water first and dry them with a clean towel. The FDA notes that washing reduces bacteria on produce but does not remove it completely, and that cooking kills harmful bacteria, so people who are more vulnerable to foodborne illness may prefer cooked sprouts.

How do you shave brussels sprouts?

Trim the stem end, then slice the sprouts crosswise into thin ribbons with a sharp knife. A food processor with a slicing blade is faster, and a mandoline works too if you use the hand guard. Fluff the ribbons apart before mixing.

Can I make brussels sprout salad ahead of time?

Yes. Shave the sprouts and cook the bacon up to a day ahead and keep them separate in the refrigerator. Chop the apple and add the dressing shortly before serving, so the salad stays crisp.

How long does brussels sprout salad last in the fridge?

Refrigerate it within 2 hours of preparing it. According to the USDA, leftovers keep for 3 to 4 days at 40°F or below. The texture is best on the first day, and the sprouts get softer after that.

What dressing goes with brussels sprout salad?

A maple balsamic dressing works well because the sweetness balances the bitter edge of the sprouts. A simple lemon and olive oil dressing with Parmesan is another good choice.

Final Thoughts

Brussels sprout salad proves that a raw vegetable side can be the star of the table. Shave the sprouts thin, add the apple, bacon, pecans and feta, and toss it all with the maple balsamic dressing. It takes about 30 minutes and everyone will ask for the recipe.

Looking for another easy vegetable side? Try honey glazed carrots and green beans next.

Sources and further reading

• Selecting and Serving Produce Safely (U.S. Food and Drug Administration)
• Leftovers and Food Safety (USDA Food Safety and Inspection Service)

Brussels Sprout Salad

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• Author: Leslie Bennett
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A crunchy brussels sprout salad with apple, bacon, pecans, dried cranberries and feta in a maple balsamic dressing.

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Ingredients

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For the salad

• 1 1/2 pounds brussels sprouts, trimmed and very thinly sliced
• 2/3 cup dried cranberries
• 1/2 cup chopped pecans
• 1 large apple, cored and chopped
• 4 slices cooked bacon, chopped
• 2 green onions, sliced
• 1/3 cup crumbled feta cheese

For the dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

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Instructions

1. Rinse the brussels sprouts under running water and dry them well. Trim the stems and slice the sprouts as thinly as you can with a sharp knife or a food processor slicing blade.
2. Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Drain on paper towels and chop.
3. In a large bowl, combine the shaved sprouts, cranberries, pecans, apple, bacon and green onions.
4. In a jar, shake the balsamic vinegar, olive oil, maple syrup, Dijon, salt and pepper until combined.
5. Pour about three quarters of the dressing over the salad and toss. Add more if needed.
6. Sprinkle the feta on top and serve right away, or let the salad sit for 10 minutes to soften the sprouts slightly.

Notes

• Calories are about 345 per serving. They were added up from USDA FoodData Central values for the listed ingredients and divided by 6 servings.
• Make ahead: shave the sprouts and cook the bacon up to 1 day early and keep them separate in the refrigerator. Dress the salad shortly before serving.
• Leftovers: refrigerate within 2 hours and eat within 3 to 4 days (USDA guidance for leftovers). The sprouts soften over time.
• Swaps: use walnuts for pecans, goat cheese or Parmesan for feta, or leave out the bacon for a vegetarian salad.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Tossed
• Cuisine: American

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 345