Bacon Brussel Sprout Salad is a scrumptious, fall and winter recipe. It’s made with Brussels sprouts, bacon, apples, walnuts, onion, pomegranate and champagne vinaigrette. Serve it as a festive holiday side, or pack it into your weekday lunch.
Bacon Brussels Sprout Salad
Brussels sprout salad is a long-standing, fall favorite here at TKG.
Although, it does NOT date back into my childhood…because I hated those green, mini cabbages as a kid.
Now that I’m all grown up and have things like bacon, a pomegranate tree in my yard (yep!), and mature taste buds, I kind of adore Brussel sprouts.
It’s not all about growing up though, it’s about how you prepare the sprouts that will make or break your experience.
Let me WOW you with this Brussel sprout salad.
It promises so much flavor and texture that you’ll be craving it on the regular!
How do you make Brussel sprout salad?
With bacon, obviously. Ok juuuust kidding…sort of.
Seriously, if you’re going all in on bacon for this salad, cook it first.
Then let it cool, crumble it into little pieces, and hide it from everyone in your house, even you!
Then, shave, shred, or finely chop the Brussels sprouts.
You can use a mandoline, but why not throw them into this food processor to do the heavy lifting for you?
Then, chop the apples, onions, and walnuts, and seed that delicious pomegranate.
Assemble the salad into a large bowl and make the champagne vinaigrette (see recipe below).
When you’re ready, dress the salad and watch it go bye bye!
Bacon Brussel Sprout Salad Ingredients
- raw Brussels sprouts
- cooked bacon
- honey crisp apple
- pomegranate seeds
- red onion
- champagne vinegar
- extra virgin olive oil
- Dijon mustard
- maple syrup
- salt and pepper
Kitchen tools I use for Brussels Sprout Salad:
- chef knife
- cutting board
- Food processor (to shred Brussels sprouts) or mandoline
- Large mixing bowl / serving bowl
- lidded jar (for vinaigrette)
- air-tight storage containers
Want more easy, scrumptious holiday recipes?