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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 320kcal
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



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


  • 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!


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


Calories: 320kcal | Carbohydrates: 15g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 294mg | Potassium: 325mg | Fiber: 3g | Sugar: 9g | Vitamin A: 760IU | Vitamin C: 60.6mg | Calcium: 66mg | Iron: 1.6mg