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This shredded brussels sprout bacon salad has quickly become one of my favorites. It’s quick, festive, and so delicious. Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that’s sweet and tangy. Every bite of this salad is bursting with flavor. Great as a light lunch, served alongside your favorite dinner, or at your next holiday gathering!

side angle photo of Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

Happiest Thursday! Hope you’re all having a great week. It’s been a busy, cold and snowy week here. With all the snow we’ve been getting, the resorts actually opened ahead of schedule yesterday.

I’ve been madly working away on recipe testing, fun holiday content, and staying warm in the kitchen with lots of baking. All good things! And today I’m SO excited to share this salad, from my Thanksgiving menu, with you all.

No matter what the occasion, no dinner party is complete without a colorful salad, especially Thanksgiving. With all the turkey, gravy, potatoes, and rolls, something light and colorful is a must on every Thanksgiving dinner table.

One of the questions I’m often asked is what to serve for dinner parties. For me, what I serve always depends on the season. But there’s one thing that’s always on my dinner party menu.

Yes, salad.

My go-to salad is normally something full of leafy greens, a mix of vegetables, pomegranates, maybe persimmons, and a simple balsamic dressing. This year however, I knew I wanted to create a shredded brussels sprouts salad to throw everyone a curve ball. It’s something I’ve never done, but always wanted to do. I wasn’t sure how much I’d be into it, because roasted brussels sprouts will forever be my favorite…but you guys? Trust me when I say that this salad is beyond good. It’s so simple, so beautiful, full of texture, and incredibly delicious.

raw brussels sprouts

When I set out to make this, I knew I needed to keep it simple, but flavorful. There’s so much going on with the Thanksgiving meal that I wanted the salad to be able to compliment everything.

Enter this shredded brussels sprout salad.

It all starts with a heck of a lot of brussels sprouts. Like a lot. If you’re cutting your brussels sprouts by hand, like me, this will be the hardest part of making this salad. If you’re smart, and live near a Whole Foods or Trader Joe’s, then you might want to pick up a bag of pre-shredded brussels sprouts, and save yourself a good 15 minutes or so of chopping time.

Tip? Be that smart person and buy the pre-shredded brussels sprouts. I know it might be fresher to cut the sprouts yourself, but thinly slicing all those brussels spouts takes time. And well, no one has that kind of time, especially on Thanksgiving.

Ok. Moving along.

overhead photo of Warm Cider Vinaigrette

Once you have your brussels sprouts shredded and in a bowl, add the manchego cheese, toasted hazelnuts, and a good amount of juicy pomegranate arils. Then crisp up some bacon and you’ll have your salad.

Next make the warm cider vinaigrette and pour it over the salad.

The warm vinaigrette takes the bitterness out of the raw brussels sprouts by beginning to cook them just ever so slightly. It adds a sweet, tanginess that compliments the brussels sprouts very nicely.

The pomegranates add a freshness of color, and a burst of juicy flavor with every bite. Plus, they’re my favorite fruit to put in salads. I love them…as if you couldn’t tell from my many, many pomegranate filled recipes.

And the bacon? Well, it adds a saltiness that keeps everyone coming back for seconds.

overhead close up photo of Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

One of the best parts to this recipe?

You can prep this salad a few hours ahead of time to make things easier. Personally, I love serving the salad just after it has been tossed with the hot vinaigrette so that the salad is a little warm. But that’s just me, I love warm food. Serve the salad up whichever way you’ll enjoy it most.

I’m already looking forward to enjoying this salad again in just a couple of weeks on Thanksgiving Day. Are you guys getting excited? Don’t forget to check out my 2018 menu!! I’ll be sharing a new dessert tomorrow that’s my favorite of the month. Very excited.

overhead photo of Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette

If you make this salad please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how to video:

Shredded Brussels Sprout Bacon Salad and Warm Cider Vinaigrette

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
    2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
    3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
    4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature. 
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  1. 5 stars
    Wow! So good. I love it when a recipe works the first time. So well balanced and so much flavor. I could not stop going back for more. So healthy, so why not? My boyfriend tried it at his sister’s house and had her print the recipe because he thought I’d like it. He was right! I followed it to a T, except added more pecans because they were already chopped. I could taste everything, the fig preserves, the orange zest, and fresh thyme. Really appreciate this recipe, it will become a staple. Well done!

    1. Hey Crissy,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  2. Hi Tieghan! My family and I have loved every single recipe I’ve made of yours! I’m all about making as much ahead of time as possible. Do you think I could make the bacon and vinagerette the day before and just warm both right before serving? Thanks for all the great recipes!

    1. Hey Tara,
      Yes, I think that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

  3. Love this salad, but, oh please, don’t buy pre-shredded brussels sprouts; invest in a Cuisinart (I’m partial to Cuisinart but by all means use another brand, if you wish)food processor, buy organic sprouts at a farmers market and in less than 1 minute you’ll have shredded sprouts. In addition, you’ll be able to shred your cheese in seconds!
    …and you’ll be supporting local farmers as most have this veggie during fall and into winter.

    1. Hey Jeanne,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Not everyone has the means to purchase a Cuisinart, so pre-shredded sprouts are a great option for them! Happy Holidays! xTieghan

  4. 5 stars
    I made this last holiday season a few times and it has been requested by everyone I made it for this year. It’s tasty, complex, easy, and yet so delicious! Also, I go for the preshredded Brussel sprouts at TJ and that helps a lot- if a trader joes is local for you.

    1. Hey Sarah,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

    1. Also, we didn’t have apple butter so I substituted with apricot preserves and it worked perfectly. I think any jam/preserves you have on hand could work!

    2. Hey Elena,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

    1. Hey Alexandra,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan

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