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Shaved Brussels sprouts salad with warm bacon dressing is the ideal side dish to serve with roast pork, beef, or chicken. Tangy, warm bacon dressing is poured over shaved Brussels sprouts, green onions, pecans, and dried cherries in this easy but sophisticated tasting recipe.
Warm Bacon Dressing
When I saw this recipe in Rebecca Lindamood’s cookbook The Ultimate Guide To Vegetable Side Dishes, I knew it had my name all over it. Brussels sprouts are always a favorite of mine.
Bacon dressing packs a lot of impressive flavor for something made of such basic, every-day ingredients; rendered bacon fat, apple cider vinegar, light brown sugar, water, and black pepper. Because you bring the mixture quickly to a boil and simply whisk to combine, the heat of the dressing gently wilts the shaved sprouts, making them crispy tender.
The warmth of the dressing also partially rehydrates the dried cherries and wakes up the flavor in them. The cherries add a little subdued pop of color and sweetness that accompanies the earthy sprouts and pecans beautifully.
For more unique Brussels sprouts recipes, check out our Brussels Sprouts archives, including Brussels Sprouts Chips, Bang Bang Brussels Sprouts, and so much more.
Brussels Sprouts Salad with Bacon
To make our Brussels sprouts salad with warm bacon dressing, you’ll need the following ingredients:
- bacon
- Brussels sprouts *
- kosher salt
- dried cherries
- green onions
- pecans
- apple cider vinegar
- light brown sugar
- water
- black pepper
* This is a job for fresh Brussels sprouts, not frozen or canned ones. You can buy them loose, bagged, or still on the stalk, but they do need to be fresh. Frozen sprouts simply won’t have a good texture in the finished salad.
Warm Bacon Salad Dressing
Preheat the oven to 400°F. Line a sheet pan with foil and arrange the bacon on it.
Bake for 12-20 minutes, depending on the thickness of the bacon and desired crispness. Immediately transfer the cooked bacon to a paper towel-lined plate.
Carefully lift the foil and use it to pour about 2 tablespoons of the bacon fat into a measuring cup. Set this aside. Chop the bacon and set it aside as well.
Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. If you don’t have a food processor or choose not to use one, simply trim the Brussels and slice them as thinly as possible with a sharp knife.
Transfer the shaved sprouts to a mixing bowl. Sprinkle about ¼ teaspoon of salt over the Brussels sprouts and toss with your hands. Scatter the cherries, onions, pecans, and bacon over the Brussels sprouts and set aside.
In a stainless saucepan over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, ¼ teaspoon of salt, and pepper. Bring to a boil and whisk to combine. Immediately pour over the salad and toss to coat.
Taste the salad and adjust the salt and pepper if desired. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Brussels Sprouts Salad with Bacon and Dried Cherries
Ingredients
- 4 strips bacon
- 1 pound Brussels sprouts halved, or quartered if large
- ¾ teaspoon kosher salt divided
- ½ cup dried cherries
- 4 green onions thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon water
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
Cook the Bacon
- Preheat the oven to 400°F. Line a sheet pan with foil and place the bacon on it. Bake for 12-20 minutes, depending on the thickness of the bacon and desired crispness. Immediately transfer the cooked bacon to a paper towel-lined plate. Carefully lift the foil and use it to pour about 2 tablespoons of the bacon fat into a measuring cup. Set aside. Chop the bacon and set aside.
Prep the Salad
- Fit a food processor with a thin slicing blade. Drop the Brussels sprouts into the feed chute, shaving all of the sprouts. If you don't have a food processor or choose not to use one, trim the ends of the Brussels and slice them as thinly as possible with a sharp knife. Transfer the shaved sprouts to a mixing bowl.
- Sprinkle about ¼ teaspoon of salt over the Brussels sprouts and toss with your hands. Scatter the cherries, onions, pecans, and bacon over the Brussels sprouts and set aside.
Make the Dressing
- In a stainless saucepan over medium-high heat, combine the reserved bacon fat, vinegar, sugar, water, ¼ teaspoon of salt, and pepper. Bring to a boil and whisk to combine. Immediately pour over the salad and toss to coat.
- Taste the salad and adjust the salt and pepper if desired. This salad can be served immediately or stored in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
