This Shredded Brussels Sprouts Salad with Bacon Vinaigrette is the perfect bright spot to any comfort food meal!
This salad came about because I was in a rut with Brussels sprouts. I pretty much roast my them the same way every single time. It’s really good, but I haven’t posted it since it’s barely a recipe. I just lightly coat them with olive oil, sea salt, and garlic powder, then roast until caramelized.
In fact, they’re so good this way, I got into a habit of making them the same way for the last couple of years. So this year, with the holidays coming up, I decided it was high time to get a little more creative!
I ended up with this Brussels sprout salad, which is all lemony and fresh, yet still very satisfying thanks to that bacon vinaigrette. Add in a light crunch from the walnuts, and you’ve got a salad that will keep you coming back for more.
How to turn Brussels sprouts into shreds, otherwise known as shaved Brussels sprouts
- The way I turn my Brussels sprouts into shreds is the good old-fashioned way with a sharp knife . Trim the ends and any bad leaves away, cut them in half, and cut them into as fine of shreds as you can. This is a lot easier with a sharp knife . And 10-15 minutes later, you have a heap of shaved Brussels sprouts.
- You can also use a mandolin slicer, but do take all precautions to not lose a finger! I find it easy enough to just use a chef’s knife that I don’t even bother to get out my mandolin.
Tip: Don’t add the walnuts too far in advance. Walnuts have the unfortunate tendency to turn everything they touch a weird purple/gray color over time. This isn’t a problem as long as you serve the salad within the same day you toss it. But if you think you might have leftovers, keep the walnuts separate.
That said, you can see I have walnuts mixed right into the bacon vinaigrette. But you can easily keep them separate and toss them in when you’re ready to serve.
Time Saving Tips: You can shred/shave the brussels sprouts 2-3 days ahead of time. Keep them in an airtight container in the refrigerator. You can also make the bacon vinaigrette ahead, but you’ll need to reheat it just before serving.
Fun variations
- Add some chopped, fruit juice-sweetened cranberries.
- Chopped Honeycrisp or Pink Lady apples are delicious here, too. Be sure to add the apples right before serving because they tend to turn brown.
- Change out the walnuts for hazelnuts/pecans/or sliced almonds.
- Pomegranate arils add gorgeous color, great flavor, and a nice, festive look.
I hope you’ll enjoy this one with the holidays right around the corner! If you make this salad, I hope you’ll leave me a comment/rating below. And I always love hearing from you here and over on Instagram where you can tag me at #getinspiredeveryday with your photos of this Shredded Brussels Sprouts Salad with Bacon Vinaigrette.
INGREDIENTS1x2x3x
- 2 cups Brussels sprouts - finely shredded, about 1 pound
- 4 strips thin slice bacon - finely chopped, see notes
- 1 tsp lemon zest - grated with a microplane
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp sea salt - more or less to taste
- 1/4 tsp black pepper
- 1 tsp minced garlic - about 1/2 a clove
- 1 tbsp whole grain mustard
- 1 tsp maple syrup - or more to taste, omit for Whole30
- 1/2 cup walnuts - toasted and chopped
INSTRUCTIONS
- Place the shredded Brussels sprouts into a medium-sized bowl.
- Preheat a cast-iron skillet over medium heat. When the pan is hot, add the chopped bacon and cook until the bacon is crispy and the fat has rendered.
- Remove the pan from the heat and whisk in the lemon juice, zest , sea salt, pepper, garlic, whole grain mustard, and walnuts.
- Or keep the walnuts out to serve on the side if you think you’ll have leftovers. Taste to adjust the salt levels and add the maple syrup if desired.
- Pour the still hot dressing over the Brussels sprouts and toss to combine.
- Serve immediately, or within 1 day for best results.
NOTES
nutrition facts
Shredded Brussels Sprouts Salad with Bacon Vinaigrette
Ingredients
- 2 cups Brussels sprouts finely shredded, about 1 pound
- 4 strips thin slice bacon finely chopped, see notes
- 1 tsp lemon zest grated with a microplane
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp sea salt more or less to taste
- 1/4 tsp black pepper
- 1 tsp minced garlic about 1/2 a clove
- 1 tbsp whole grain mustard
- 1 tsp maple syrup or more to taste, omit for Whole30
- 1/2 cup walnuts toasted and chopped
Instructions
- Place the shredded Brussels sprouts into a medium-sized bowl.
- Preheat a cast-iron skillet over medium heat. When the pan is hot, add the chopped bacon and cook until the bacon is crispy and the fat has rendered.
- Remove the pan from the heat and whisk in the lemon juice, zest, sea salt, pepper, garlic, whole grain mustard, and walnuts.
- Or keep the walnuts out to serve on the side if you think you’ll have leftovers. Taste to adjust the salt levels and add the maple syrup if desired.
- Pour the still hot dressing over the Brussels sprouts and toss to combine.
- Serve immediately, or within 1 day for best results.
Notes
Nutrition
The recipe Shredded Brussels Sprouts Salad with Bacon Vinaigrette appeared first on Get Inspired Everyday! on November 18, 2019
https://getinspiredeveryday.com/food/shredded-brussels-sprouts-salad-with-bacon-vinaigrette/
