Hands up for a delicious and easy fall-inspired salad! 🙋🏻♀️
This shredded Brussels sprout salad is a favorite for crisp autumn meals. Thinly sliced raw Brussels sprouts offer a bright, crunchy base that pairs perfectly with salty bacon, tart-sweet apple, sharp white cheddar and thinly shaved red onion. A simple apple cider vinaigrette brings everything together for a balanced, flavorful dish.
This recipe yields a generous amount, making it ideal for meal prep, packed lunches, or to serve a crowd at a gathering. If you need fewer servings, feel free to halve the ingredients.
Brussels Sprout Salad
5 from 5 reviews
- Author: Erica
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 30 min
- Yield: 12 servings 1x
Description
This Brussels sprout salad captures fall flavors with a satisfying mix of textures and tastes: crunchy sprouts, crisp apples, salty bacon, creamy sharp cheddar, and crunchy candied pecans. The apple cider vinaigrette adds brightness and a touch of sweetness to finish.
Ingredients
Scale
- 24oz Brussels sprouts, roots trimmed
- 8 slices bacon
- 7oz extra sharp white cheddar, crumbled
- 2 medium Honeycrisp apples, chopped
- 1/2 red onion, thinly shaved
- 4oz candied pecans
Vinaigrette
- 2 tablespoons bacon grease
- 2 large cloves garlic, grated
- 1 teaspoon Dijon mustard
- 2.5 tablespoons honey
- 1/2 teaspoon each salt and pepper
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
Instructions
Shake the dressing ingredients together in a jar until emulsified.
Preheat oven to 375°F (190°C). Lay bacon on a rimmed baking sheet or broiler pan and bake 20 minutes, then flip and bake another 5–10 minutes until crispy. Drain and chop when cool.
Use the shredding attachment of a food processor or a sharp knife/mandoline to thinly shred the Brussels sprouts. Shred the red onion to a thin thickness for a milder bite.
In a large bowl, combine shredded Brussels sprouts, shaved red onion, crumbled cheddar, chopped bacon, diced apples and candied pecans. Add vinaigrette to taste, toss thoroughly, and serve immediately.
Notes
This recipe makes a substantial amount. For easy lunches, keep the salad base undressed in the refrigerator and add dressing when ready to eat. Properly stored, the undressed mix will keep up to 4 days.
To make fewer servings, halve the recipe. For variety, swap apples for pomegranate arils or dried cherries. A sharp cheddar, such as an extra-sharp white variety, works especially well.
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