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Brussels Sprouts and Grapefruit Salad

Brussels sprouts don’t always need to be cooked. Shredded and tossed with a bright vinaigrette, they make for a refreshing and satisfying salad.

Serves 6
Ready in 15 mins
Prep time 8 mins
Cooking time 7 mins
188 calories per serving


> 4 slices thick-cut bacon
> 2 red grapefruits
> 2 (12 oz) pkgs shredded Brussels sprouts
> 3 tbsp champagne vinegar
> 1/4 cup shredded pecorino cheese


Chop the bacon. In a medium skillet, cook bacon on medium 7 min., until crispy, stirring often. With a slotted spoon, transfer bacon to a plate. Let the rendered bacon fat in skillet cool slightly, then reserve 2 tbsp.
Meanwhile, cut the peel and pith from the grapefruits. Cut segments from grapefruits into a large bowl. Add the Brussels sprouts. Into a small bowl, squeeze any juice from grapefruit pulp.
To bowl with grapefruit juice, add vinegar and season with salt and pepper. Whisk in reserved bacon fat. Pour vinaigrette over sprouts. Add the pecorino cheese and bacon. Gently toss until combined.


You can make this salad up to 5 hours ahead and keep it in the fridge, but add the bacon just before serving to keep it crispy.

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