Shaved Brussels Sprouts Salad with Bacon & Pecans

This shaved Brussels sprouts salad is tossed with bacon, chopped pecans and Parmesan cheese, then dressed with a lemon-maple vinaigrette. Perfect for a Thanksgiving side dish, or for keeping in the fridge for healthy lunches throughout the week!

Tossing brussels sprouts salad with bacon, pecans and Parmesan cheese.

This Brussels sprouts salad was a last-minute addition to the Thanksgiving menu last year, when I realized that we didn’t have any green veggies in the mix. I didn’t want another casserole, but I also wasn’t feeling green beans, so I did some searching and found a Brussels sprouts salad from Pinch of Yum that sounded crazy good. It was made with bacon, nuts, and cheese, which meant that my family would probably give it a chance. I changed it up to suit our tastes, and was totally smitten with the results.

This salad ended up being the hit of Thanksgiving last year. Everyone raved, everyone took some leftovers home with them, and at least four people asked me to email them the recipe. The absolute best testament to how good a recipe truly is!

A bowl of Brussels sprouts salad with bacon, pecans and Parmesan cheese.

How to Make Brussels Sprouts Salad

Great news – it’s incredibly easy! Which means that it’s a perfect option not only for a make-ahead holiday side dish, but also for batch prepping to keep in the fridge for a healthy lunch throughout the week. (Pro tip – store the salad and dressing separately! The salad will stay fresh much longer!)

MY OTHER RECIPES

Here’s what we’re going to do…

  • First, shred the Brussels sprouts. You can do this one of two ways – do it by hand using a mandoline (this is the one I use), or use a slicing blade on a food processor (this is the food processor I own and love). I have used both, depending on my mood… I love how fast it goes with a food processor, but I really don’t like having to wash it when I’m done, and I can pop the mandoline in the dishwasher. Decisions, decisions…
  • Next, throw all of those beautiful shredded Brussels sprouts into a huge bowl and toss with the bacon, pecans, and Parmesan cheese. (For an easy, no-mess prep, cook the bacon in the microwave or in the oven while you are prepping the Brussels sprouts!)
  • Time to make the salad dressing! I throw everything into a glass jar and shake, shake, shake! You can whisk by hand if you’d like, or use a dressing cruet if you have one.
  • Finally, toss the salad and dressing together. If you are planning to serve the salad immediately or within four hours, you can toss the salad, then refrigerate. If you are making it a day ahead or want to keep it to eat throughout the week, then store the salad in an airtight container separate from the dressing and toss together the day you are serving, or as needed if you are eating it throughout the week.

Slicing Brussels sprouts on a mandoline.

A pile of shaved Brussels sprouts.

Recipe Tips and Notes

  • You can slice/shave the Brussels sprouts by hand with a mandoline, or by using the slicing blade of a food processor.
  • You can substitute the bagged shredded Brussels sprouts if you’re in a serious pinch, but the texture is definitely different. They’re a little thicker/heartier and not nearly as light and airy as the texture you get from buying them whole and then slicing/shredding them.
  • I weighed the Brussels sprouts and four dozen comes out to approximately 2 pounds 10 ounces.
  • Feel free to use more bacon, or omit entirely for a vegetarian dish.
  • You can substitute other nuts and cheeses, as you’d like.
  • This is a great make-ahead recipe and will stay super fresh made in advance. You can keep the salad in the refrigerator for up to 4 days in an airtight container. I recommend storing the salad and dressing separately and only dressing it a few hours before serving so it doesn’t get too soft and wilted.

A bowl with shaved Brussels sprouts, chopped bacon, chopped pecans, and Parmesan cheese.

Pouring dressing over a shaved Brussels sprouts salad.

I was utterly amazed at how much I loved this season. I will eat Brussels sprouts, but I certainly don’t love them. This Brussels sprout salad totally converted me. I’m sure the bacon didn’t hurt, either *wink*.

QUESTION: What’s your favorite way to prepare Brussels sprouts?

If You Like This Brussels Sprouts Salad, Try These Recipes:

A white bowl with Brussels sprouts salad.

One year ago: Ask Me Anything [2017]
Four years ago: Traditional Bread Stuffing
Five years ago: Dark Chocolate Chunk Eggnog Cookies
Six years ago: Bacon and Mushroom Potato Gratin
Nine years ago: Parmesan Black Pepper Biscotti

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Brussels Sprout Salad with Bacon & Pecans

Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!

Ingredients:

For the Salad

  • 4 dozen brussels sprouts, trimmed and sliced thin
  • 8 ounces bacon, cooked and coarsely chopped
  • 1 cup (113 grams) pecans, coarsely chopped
  • 1 cup (113 grams) grated Parmesan cheese
  • Shaved Parmesan cheese, to garnish

For the Dressing

  • Juice of 1 lemon
  • 1/4 cup (60 ml) maple syrup
  • 1/2 cup (120 ml) olive oil
  • 1 small shallot, minced
  • Salt and pepper to taste

Directions:

  1. In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
  2. In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
  3. Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
  4. The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.

Recipe Notes:

  • You can slice/shave the Brussels sprouts by hand with a mandoline, or by using the slicing blade of a food processor.
  • You can substitute the bagged shredded Brussels sprouts if you’re in a serious pinch, but the texture is definitely different. They’re a little thicker/heartier and not nearly as light and airy as the texture you get from buying them whole and then slicing/shredding them.
  • I weighed the Brussels sprouts and four dozen comes out to approximately 2 pounds 10 ounces.
  • Feel free to use more bacon, or omit entirely for a vegetarian dish.
  • You can substitute other nuts and cheeses, as you’d like.
  • This is a great make-ahead recipe and will stay super fresh made in advance. You can keep the salad in the refrigerator for up to 4 days in an airtight container. I recommend storing the salad and dressing separately and only dressing it a few hours before serving so it doesn’t get too soft and wilted.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Pinch of Yum)

All images and text ©Brown Eyed Baker, LLC.