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Brussels Sprout Salad with Warm Bacon Vinaigrette

Buying shredded Brussels sprouts from the store makes this salad easy to put together, while Parmesan, apples, and walnuts ensure that it’s hearty enough for dinner.

Serves 4
344 calories per serving


> 5 slices thick-cut bacon
> 3 tbsp olive oil
> 6 radishes
> 1 small apple
> 1/2 cup walnuts
> 1 (12 oz) pkg shredded Brussels sprouts
> 2 tsp minced garlic
> 1/4 cup white wine vinegar
> 2 tbsp Dijon mustard
> 2 oz chunk Parmesan


Chop the bacon and add to 10-inch skillet along with the oil. Cook on medium-high 6–8 min., until browned and crispy, stirring often. With slotted spoon, transfer to a small plate or bowl.
While bacon cooks, thinly slice the radishes. Core and thinly slice the apple. Chop the walnuts. Place the Brussels sprouts in a large bowl.
To rendered bacon fat in skillet, add the garlic and walnuts. Cook 1 min., until garlic is golden, stirring often. Remove from heat. Whisk in the vinegar and mustard. Season with salt and pepper to taste. While still warm, drizzle over sprouts and toss.
To sprouts, add apple and radishes, tossing to combine. Divide among 4 plates. Garnish with bacon. With vegetable peeler, shave the Parmesan on top.

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