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

Brussels Sprout Salad with Bacon & Pecans

Print Recipe
Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!
Course Salad
Cuisine American
Prep Time 20 mins
Total Time 20 mins
Servings 10 to 12 servings
Calories 371
Author Michelle

Ingredients

For the Salad

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

For the Dressing

  • Juice of 1 lemon
  • ¼ cup maple syrup
  • ½ cup olive oil
  • 1 small shallot minced
  • Salt and pepper to taste

Instructions

  • In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
  • 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.
  • Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
  • 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.

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.
Nutritional values are based on one serving

Nutrition

Calories: 371kcal | Carbohydrates: 17g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 343mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 83.6mg | Calcium: 181mg | Iron: 1.9mg