shredded Brussels Sprouts Salad

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.

Course Side Dish
Cuisine American
Keyword brussels sprouts, raw brussels sprouts, salad recipe
Prep Time 15 minutes
Calories 320 kcal
Author Kat Jeter & Melinda Caldwell


  • 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


  • 1/4 cup Extra virgin olive oil
  • 3 tablespoons Balsamic Vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste



  1. In a small bowl whisk together the balsamic vinegar, olive oil, dijon mustard, and add salt and pepper to taste.


  1. In a large bowl combine Brussels sprouts, red cabbage, bacon, and candied pecans and toss together.

  2. Pour dressing over salad and toss before sprinkling with crumbled goat cheese.

  3. Enjoy!

Recipe Notes

Note: The nutritional values listed are for serving 8 people as a side salad.