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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!
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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.
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.
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.
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.
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
Ingredients
- 6 cups shredded brussels sprouts, (about one 12 ounce bag)
- 1 1/2 cups grated manchego or parmesan cheese
- 1/2 cup toasted hazelnuts or pecans, roughly chopped
- 1 1/2 cups pomegranate arils
- 6 thick cut slices bacon, chopped
- 1/3 cup extra virgin olive oil
- 1 medium shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter or fig preserves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh orange zest
- kosher salt and black pepper
- pinch of crushed red pepper flakes
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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!
Hey Crissy,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
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!
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
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.
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
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.
Hey Sarah,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
I made this for Thanksgiving this year and it was hit! Will definitely be making it again soon ?
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!
That’s awesome!
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
So yummy! I shredded the sprouts with my food processor! Easy Peasy! Will make again!
Hey Alexandra,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
I made this for Thanksgiving yesterday and it was my favorite dish! I didn’t even think that I liked pomegranates that much, but they really compliment the other flavors of this dish so well. This one is definitely coming back in the Thanksgiving rotation next year (and probably many meals before it).
Hey Meghan,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Made this salad for Thanksgiving today. It was a big hit. I didn’t have any apple butter so I used some fig jam. So glad it’s made with healthy vegetables.
Hi Sondria,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I am planning to bring this for Thanksgiving dinner, but am having a hard time locating apple butter or fig preserves (living in the UK currently). Any easy substitutions?
Hey Melody,
You could use honey or make your own apple butter:
https://www.halfbakedharvest.com/homemade-slow-cooker-maple-apple-butter/
Please let me know if you have any other questions! xTieghan
Can you make the apple cider vinaigrette ahead of time?? Thanks!
Hey Mimi,
You bet, just keep it in the fridge until you are ready to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this for our (Canadian) Thanksgiving dinner for a change from the usual. The only thing I did differently was a quick saute on the sprouts. Everyone loved it!!
This might be a dumb question but novice cook over here. Did you sauté and then shred the sprouts or vice versa?
Definitely shred, then sauté.
I’ve read the recipe three times and can’t find anything that says cook the sprouts. Am I insane?
The sprouts are not cooked:) Please let me know if you have any other questions! xT
Oh my gosh, thank you for this recipe! I’m always looking for another salad/veggie outside of candied brussel sprouts – though I do love those as well. I’m adding this recipe to my recipe box on your website — so GLAD you offered this because now I can add everything I want in one place — starting with those cheerful Christmas mojitos that we made one Christmas Eve and were so beautiful to look at and sip. Thank you!
Hey there,
Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan
Made this tonight! So delicious. The mix of savory and sweet and in a salad? Oh yes. You can never go wrong! You’re probably the only cook I trust online that I can get an AMAZING meal from!
Hey Sofia,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Can’t wait to make this! Have you ever halved the recipe? I’m only making for two people and am curious. Thank you!
Hey Angie,
Totally fine to cut the recipe in half! I hope you love the dish, let me know how it turns out! xTieghan
This looks amazing and needs to be on my table for Christmas. Can I make the dressing in advance and reheat it before tossing?
Hey Natalie,
Yes, totally fine to do! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan