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Brussels Sprouts Salad with Bacon

Chopped brussels sprouts are combined with bacon, arugula, and a tangy lemon vinaigrette in this fantastic salad.

Chopped brussels sprouts salad in a white bowl.

Brussels sprouts salad

Years ago, I was NOT a fan of brussels sprouts. But eventually, I learned it wasn't the brussels sprouts themselves I didn't like -- it was the PREPARATION.

Mushy boiled Brussels sprouts or the ones steamed right in the package from frozen are pretty awful. Crispy, flavorful, crunchy Brussels sprouts in a salad?? Now that's a different story.

This salad has crispy bits of bacon, a little peppery arugula, and a tasty, light lemony dressing. Definitely worth a try, whether you love Brussels sprouts or are a little skeptical.

Related recipe: Marinated Summer Vegetable Salad

Holiday salad side dish

This Brussels sprouts salad also makes a great healthier lighter salad for Thanksgiving or Christmas. It goes perfectly alongside dry brine turkey (or dry brine chicken for a smaller gathering) and this Ciabatta Stuffing with Pancetta.

Brussels sprouts on a cutting board.

Shredded Brussels sprouts

I've made brussels sprouts a few different ways over the years, but this shredded brussels sprouts salad preparation is my favorite. It works perfectly as a side dish or as a main dish (especially if you add a little grilled chicken on top).

When you chop up the brussels sprouts and give them a light saute, they retain a fantastic crunch and turn a beautiful shade of bright green.

Related recipe: Simple Kale Salad

Close up of chopped brussels sprouts salad

Shortcuts & Substitutions:

  • You can substitute a store bought vinaigrette (although I highly recommend the homemade version - it's quick to make).
  • I use arugula in this recipe, but you can substitute any other salad green you like.
  • To save time, you can purchase pre-shredded brussels sprouts at most grocery stores.
  • If you'd like to make this a main course, I recommend adding grilled chicken breast and/or hard boiled eggs.

If you're looking for a salad that's quick, healthy, and a crowd pleaser, you need to add this one to your menu. And you might just convert even the staunchest brussels sprouts hater at the table.

Brussels sprouts salad with bacon and arugula

Brussels Sprouts Salad with Bacon

Chopped, lightly sauteed brussels sprouts mixed with arugula, bacon, and a lemon vinaigrette.
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Calories: 140kcal
Author: Kate

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 slices bacon separated
  • 1 clove garlic minced
  • 2 lbs approx 4 cups roughly chopped brussels sprouts
  • 1 slice lemon
  • 8 oz arugula or other tender salad greens roughly chopped
Lemon Vinaigrette
  • 1 tablespoon champagne or white wine vinegar
  • 1 teaspoon dijon mustard
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil

Instructions

  • Cook 5 slices of bacon until crisp using the method of your choice. Cool, chop and set aside for later.
  • In a skillet, drizzle some olive oil, and lightly saute the 3 uncooked bacon slices until they're just starting to render.
  • Add the garlic and chopped brussels sprouts and stir over medium/low heat for about 1 minute.
  • Squeeze in the juice from your lemon slice and sprinkle in some salt and pepper.
  • Saute for an additional 2 minutes, or until the sprouts have softened a little, but still have some crunch, drizzling in a little more olive oil if needed.
  • Add additional salt and lemon juice to taste, and remove from heat.
  • Remove bacon slices and discard.
  • Once the sauteed brussels sprouts have cooled slightly, toss them in a large bowl with the chopped greens and the cooked, chopped bacon. Just before serving, toss with the dressing.
  • Place all ingredients into a closed container and shake until combined.
For vinaigrette: Combine ingredients in a bowl and whisk until combined.

    Nutrition

    Calories: 140kcal | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 421mg | Potassium: 36mg | Vitamin C: 1.2mg | Iron: 0.1mg
    Recipe Rating




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    Vicky

    Thursday 28th of March 2019

    You know, I used to hate brussel sprouts too and that was because they were usually boiled within an inch of their life. But you are right, when prepared correctly they are divine. Love the idea of using them in a salad like this.

    plant.well

    Thursday 28th of March 2019

    I love brussels sprouts! The lemon, garlic and arugula combo sounds amazing!

    Sandi

    Thursday 28th of March 2019

    You make Brussels sprouts look so good!

    Shinta

    Thursday 28th of March 2019

    I am yet to see the 'brussels spouts light's but your recipe might just convince me ! Looks beautiful!

    Morgan Eisenberg

    Thursday 28th of March 2019

    Obsessed with this creative preparation! I'll never say no to roasted brussels sprouts, but there are SO many delicious ways to use them (like this!)

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