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Home » Salads

Published: Nov 16, 2018 · Modified: May 1, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 989 words. · About 5 minutes to read this article.

Crunchy Brussels & Bacon Salad

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Crunchy Brussels & Bacon Salad - A simple light 30-minute Brussels sprouts salad piled with crunchy bacon, sliced apple and bursts of pomegranate seeds. A perfect salad for your next holiday dinner celebration!

Brussels sprouts. The vegetable everyone loves to hate. Granted, I’ve had some not-so-great tasting Brussels sprouts in my day. But they’ve since become a love, and one of my go-to veggies for a Fall side dish.

When buying Brussels sprouts, look for firm, brightly colored sprouts. Get them in season (October through December) for the best quality. Store in a perforated container in the vegetable drawer. 

While they taste similar to cabbage, they’re milder in flavor. When cooking, take care not to overcook as they’ll turn olive green and will add an unpleasant sulphurous odor to your kitchen. 

This Crunchy Brussels & Bacon Salad is packed with shredded Brussels sprouts, sliced apples, crispy bacon, pecans, pomegranate seeds and a yummy lemon tahini dressing. It comes together in under 30 minutes and it’s the perfect side salad for just about any meal-including your holiday celebrations!

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. 

  • brussels sprouts overhead
  • stirring brussels sprouts salad

Ready to make this delicious Crunchy Brussels & Bacon Salad? Let’s go!

1 - Prep Brussels sprouts by cutting off the ends and removing the outer leaves. Slice apple and seed the pomegranate. 

2 - Cook bacon in a small skillet until super crispy, but not burned. Remove from heat and pat with a towel to remove excess grease. Crumble into small pieces. 

3 - Shred Brussels sprouts using a food processor with the shredding blade (my preferred method), mandoline, or simply with a kitchen knife. 

4 - Prepare dressing. Combine all the dressing ingredients in a bowl or jar and whisk or shake until fully combined. 

5 - Combine salad. In a large bowl, combine shredded brussels sprouts, sliced apple, crumbled bacon, pecans, and pomegranate seeds. Add the dressing and toss to combine. Garnish with parmesan. Enjoy!

  • 3 pomegranate halves in a row
  • pouring dressing onto brussels sprouts salad

Crunchy Brussels & Bacon Salad: Tips, Tricks and Tools

Tools: food processor, skillet, mixing bowls and a sharp knife

Shredding Brussels Sprouts. The fastest and easiest way is to use a food processor with the shredding blade (I usually use the medium shredding blade), but you can also use a mandoline or a chef’s knife. 

To trim brussels sprouts, simply cut off the woody end, remove the outer (dirty) leaves and cut in half. If you’re shredding with a knife, place the sprout flat-side down and thinly slice, then toss to loosen up the leaves. 

Get the good bacon. Don’t skimp, especially since we’re only using a little for flavor. Ideally look for local and humanely raised pork. 

Make it plant-based by using vegan bacon and parmesan or omitting these ingredients. Use maple syrup instead of honey.

Prep ahead by shredding the brussels sprouts and cooking the bacon in advance. This will speed up the cooking process and you’ll have a salad that comes together in minutes. 

We hope you love this simple Crunchy Brussels & Bacon Salad!

It’s quick, simple, and perfect for an easy weeknight side dish or your next holiday celebration. 

Love this simple side dish recipe? Check out our Roasted Pear and Parsnips or our Roasted Vegetable and Farro Salad, both flavorful vegetable side dish recipes.

Did you enjoy this Crunchy Brussels & Bacon Salad as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Brussels sprouts salad for later by pinning it to your Side Dish Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Crunchy Brussels & Bacon Salad creations!

"It's all about quality of life and finding a happy balance between work and friends and family." - Phillip Green

📖 Recipe

finished salad with fork and bowl of pomegranate seeds

Crunchy Brussels & Bacon Salad

Crunchy Brussels & Bacon Salad - A simple light 30-minute brussels sprouts salad piled with crunchy bacon, sliced apple and bursts of pomegranate seeds. A perfect salad for your next holiday dinner celebration!
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Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 5 side servings
Author: The Crooked Carrot

Ingredients

  • 5 cups Brussels sprouts shredded
  • 2 slices bacon buy certified humane
  • 1 apple julienned
  • ¼-1/2 cup pomegranate arils
  • ¼ cup pecans sliced
  • Parmesan cheese for garnish

Dressing

  • 1 lemon juiced
  • 1 tablespoon tahini
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil
  • salt + pepper to taste
US Customary - Metric

Instructions

  • Mise en place: shred Brussels sprouts, julienne apple and peel pomegranate.
  • Cook bacon in a small skillet until crispy, remove from pan and pat down with a towel/paper towel to remove excess grease, crumble. 
  • Meanwhile, prepare dressing by combining dressing ingredients in a bowl or jar and whisk/shake until fully combined. 
  • Combine shredded Brussels sprouts, crumbled bacon, sliced apple, pomegranate arils and pecans in a large bowl. Add dressing and mix until thoroughly combined. Garnish with Parmesan cheese. Enjoy!

Equipment

  • Food Processor
  • Cast Iron Skillet
  • Mixing Bowls
  • Chef's Knife

Notes

PREP AHEAD: Cook the bacon and shred the Brussels sprouts in advance to streamline the cooking process. 
LEFTOVERS/STORAGE: This salad is best eaten fresh. To store, keep the salad and the dressing separate. The apple may brown over time, but it’s still edible. 
NUTRITION NOTES: This simple Crunchy Brussels & Bacon Salad is packed with fiber and vitamin K and many other nutrients. Bacon can be high in sodium, but is used in relatively small amounts in this salad.
MAKE IT VEGAN: Use vegan bacon and Parmesan or omit completely. Use maple syrup instead of honey.
SERVING SUGGESTIONS: Pair with lean protein and whole grain for a complete meal. This is one of my go-to Thanksgiving side dishes.

Nutrition

Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 94mg | Potassium: 482mg | Fiber: 6g | Sugar: 10g | Vitamin A: 683IU | Vitamin C: 89mg | Calcium: 52mg | Iron: 2mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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