Brussels Sprout Salad
This easy Brussels Sprout Salad is filled with shaved Brussels sprouts, candied pecans, goat cheese, and bacon, tossed in a balsamic dressing.
This Brussels Sprout Salad is my kind of salad, it is packed full of flavor with sweet candied pecans, creamy, tangy, goat cheese, and salty bacon. To make this low carb, use roasted pecans instead. All of these ingredients are brought together by a slightly sweet, tangy balsamic vinaigrette. Brussels Sprout Salad is a cold salad made with raw Brussels sprouts and it makes a delicious main dish for a weeknight and an amazing side for upcoming holiday dinners
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Can You Eat Brussels Sprouts Raw?
Yes! Brussels sprouts are in the same family as cabbage and just like you eat thinly sliced raw cabbage in coleslaw it is totally fine to use raw Brussels sprouts in a salad.
How to Shave or Shred Brussels Sprouts:
By Hand – Slice the Brussels sprouts in half and set them flat side down on a cutting board. Using a sharp knife cut into thin slices.
Food Processor – Using the slicing disc in your food processor add the Brussels sprouts, with the end stems cut off, and turn the food processor on to thinly shave.
Can You Make Brussels Sprout Salad Ahead of Time?
Brussels Sprout Salad makes a great side for holiday entertaining because it is served cold, and, other than the bacon, requires no cooking. The day before your party prep all of your ingredients for the salad and store them in the refrigerator in sealed containers. Also make your balsamic vinaigrette and store in the refrigerator. On the day of your dinner heat up the bacon and then toss all of the ingredients together. Add your balsamic vinaigrette and serve.
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BRUSSELS SPROUT SALAD
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Brussels Sprout Salad
Ingredients
- 18 ounces Brussels sprouts, shredded
- 1 cup Red Cabbage, thinly sliced
- 8 slices Bacon, cooked
- 5 ounces Candied Pecans, substitute plain pecans for low carb
- 4 ounces Goat Cheese, soft and crumbled
Dressing
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Dressing
- In a small bowl whisk together the balsamic vinegar, olive oil, dijon mustard, and add salt and pepper to taste.
Salad
- In a large bowl combine Brussels sprouts, red cabbage, bacon, and candied pecans and toss together.
- Pour dressing over salad and toss before sprinkling with crumbled goat cheese.
- Enjoy!
Notes
Nutrition
