This shredded Brussels sprouts salad is loaded with so many delicious things! Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette. It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch.
As much as I love Brussels sprouts (and eat them constantly!) there were no Brussels sprouts salad recipes on the blog until now.
Part of me thought another Brussels sprouts salad recipe just wasn’t necessary in the vast land of the internet where I’m sure there are thousands, at least.
But, as it turned out I just couldn’t stop thinking about making a brussels sprouts salad, and of course eating the salad, with ALL the good stuff in it.
And so here we are now with a Brussels sprouts salad that will satisfy all your cravings. As long as your cravings are along the lines of my own 😉
So of course, we’re starting out here with the main ingredient – sprouts! To shred them, you can slice them super thin, OR you can buy them pre-shredded at many grocery stores.
For this recipe, I actually used pre-shredded + shredded some myself based on what I had available.
Then we have bacon. It’s nearly impossible for me to create a brussels sprouts recipe without bacon. These two are meant to be together in all circumstances. There are so many brands now that make sugar-free (Whole30 compliant) bacon, so it’s basically the perfect addition to any Whole30 veggie recipe!
I saved a little bit of rendered bacon fat to toss with the raw brussels sprouts. It’s not part of the dressing, but I find it gives them great flavor and slightly softens the sprouts’ texture even before you toss with dressing.
Next, I used the already-hot skillet to toast some chopped hazelnuts. Any nut will work here – use your favorite! They add flavor, more crunch, and that “toasty” quality that makes any salad a whole lot better.
After the nuts, we have chopped apples. Use a sweet-crisp like honeycrisp or pink lady – those happen to be my favorites and complement the other ingredients so well.
The dressing is a light vinaigrette sweetened with either dates (for Whole30) or maple syrup if you prefer, plus apple juice.
Lemon juice or apple cider vinegar gives it the perfect sweet-tangy flavor. Avocado oil or light olive oil allows the apple flavor to shine through. The salad can be dressed either ahead of time or right before serving. A big plus – the already-dressed leftovers save very well!
I hope you’re ready to make your new favorite salad – let’s get our bacon fried and brussels sprouts shredded and go!
Brussels Sprouts Salad with Bacon and Apple Vinaigrette {Paleo, Whole30 Option}
Brussels Sprouts Salad with Bacon and Apple Vinaigrette
Ingredients
Vinaigrette:
- 3 Tbsp apple juice
- 3 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp mustard brown or dijon
- 1 1/2 tbsp date paste or syrup, *or pure maple syrup or honey (use date paste* for Whole30)
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- 1/2 cup light olive oil or avocado oil
- Sea salt and black pepper to taste
Salad:
- 1 lb brussels sprouts raw, shredded (sliced very thinly) or pre-shredded Brussels sprouts
- 8 slices nitrate free bacon sugar free for Whole30, cut into pieces
- 1 tbsp rendered bacon fat
- 2/3 cup hazelnuts chopped, or nuts of choice
- Sea salt for nuts
- 1 med apple chopped
- 2 tsp lemon juice
- 1/2 cup dried cranberries fruit-sweetened for Whole30
Instructions
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Have all ingredients prepped and ready to go before beginning.
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Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
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Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
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Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
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Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
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To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
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Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*
Recipe Notes
*This salad can be dressed ahead of time and even tastes better leftover since the Brussels sprouts are so hearty. You can dress the salad before serving as well.
Nutrition
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Want More Whole30 Brussels Sprouts Recipes? Try One of These!
Roasted Brussels Sprouts with Apples and Bacon
Creamy Chicken with Brussels Sprouts and Bacon
Garlic Balsamic Roasted Brussels Sprouts with Bacon
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If we make this the day ahead, should we serve it warm or cold? And wait to add the apples until we serve it?
I made the salad dressing to go with a chopped kale and green salad mix. It is a great dressing. It makes enough for a number of salads over the week.
I made this as a side for Christmas day dinner. It was delicious! I did cook the brussel sprouts a bit after I made the bacon just because of personal preference. I will definitely be making this again.
The picture looks as if there might be lettuce in this salad, but it isn’t listed as an ingredient. Is that just Brussels sprouts that I see? Either way, it looks delicious!
Just the sprouts!
Made this for company last night, and everyone had seconds. I forgot the cranberries, for some reason, and it was still delicious. I can confirm that it’s also delicious the next day. My husband and I are not fans of Brussels sprouts (I know, that apparently weird), but now we love them!
I added just a dash of cayenne pepper. Delicious!
This salad was really good. I added thinly sliced radishes and fennel as I had them on hand. Did not have date paste so I chopped dates and added to salad.