This salad came about because I was in a rut with brussels sprouts. I pretty much just 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 in olive oil, sea salt, and garlic powder and 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’
With that being said, here 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. 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.
Fun variations:
Add some chopped, fruit juice sweetened cranberries.Chopped Honeycrisp or Pink Lady apples are delicious here too. Be sure and add the apples right before serving because they tend to turn brown.Change out the walnuts out for hazelnuts/pecans/or sliced almonds.Pomegranate arils add gorgeous color, great flavor, and look nice and festive too.
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. 5 from 10 reviews 4 strips thin slice bacon, finely chopped, see notes 1 Teaspoon lemon zest, grated with a microplane 2 Tablespoons freshly squeezed lemon juice 1/4–1/2 Teaspoon sea salt 1/4 Teaspoon black pepper 1 Teaspoon minced garlic, about 1/2 a clove 1 Tablespoon whole grain mustard Optional: 1-2 Teaspoons maple syrup, omit for Whole30 1/2 cup chopped walnuts, toasted 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. The nutritional information was calculated with 1 teaspoon of maple syrup.
