Apple Bacon Brussels Sprouts Salad with warm bacon dressing is a fresh yet decadent salad that's packed with flavor and crunch!
“Fixed this for dinner tonight- one of the BEST salads I have ever eaten!!! Thanks so much for creating recipes that are so good and easy to fix! Can’t wait to fix this one again!”
I’ve run into no less than 3 readers in the past month who’ve said, I just love your salads! I do too, as evidenced by the bursting salad recipe selection here on IGE, though I think I’ve found a new favorite. Apple Bacon Brussels Sprouts Salad with warm bacon dressing is fresh yet decadent and packed full of flavor and crunch.
Yes, warm bacon dressing. This is no boring salad recipe, people!
Raw Brussels Sprouts Salad
Shaved raw brussels sprouts and chopped whole almonds — who battle it out for title of Captain Crunch — are paired with savory bacon, sweet apple, and a decadent warm bacon dressing in this savory-sweet salad that you could serve as a light entree, or alongside grilled chicken or steak for a full meal.
If you’ve ever tried my mega-popular Shredded Brussels Sprouts Salad then you know how fantastic raw brussels sprouts salads can be.
Yes, brussels sprouts can be eaten raw! They’re essentially teeny-tiny baby cabbages. Just make sure you slice or shave them as thinly as possible. I’ll show you how!
Try the Jennifer Aniston Salad
How to Make this Recipe
Start by crisping bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon fat in the skillet, which we’ll use for the salad dressing, adding extra virgin olive oil if there’s not enough.
Chop or crumble the bacon when its cool enough to handle then set it aside.
While the bacon is crisping up, prep the brussels sprouts. Chop the ends off fresh brussels sprouts then peel away any loose outer leaves.
I like to shred the sprouts using my food processor’s slicing blade, though you can use a sharp knife and a steady hand to slice them as thinly as possible.
The food processor makes light work of this task!
Add the brussels sprouts to a large bowl with the chopped bacon, plus chopped almonds. Not only do the chopped almonds add lots of crunch to the salad, but a subtly sweet flavor that plays nicely off the apples. If you’ve ever had apple slices with almond butter then you know what I mean!
Back to the bacon! To the 3 Tablespoons reserved bacon fat, add minced shallot then saute until tender, 2 minutes. Next, remove the skillet from the heat then add white balsamic vinegar (could use red wine vinegar,) honey, Dijon mustard, salt, and pepper. Place the skillet back over the heat then whisk until smooth and combined, about 30 seconds. Drizzle the dressing over the salad then toss with tongs to coat.
The warm dressing will cause the raw brussels sprouts to soften slightly, plus give each bite amazing salty-sweet and tangy flavor. I LOVE this dressing!
Last step is to add a chopped red apple to the bowl then toss again to combine. Scoop onto plates then serve!
More Hearty Salad Recipes
- Jennifer Aniston Salad
- Apple Orchard Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Maple-Bourbon Pecan Salad
- Everyday Kale Salad
- Wild Rice Harvest Bowls
- Apple, Cranberry, Almond Salad
Ingredients
- 4 slices bacon
- 8 oz brussels sprouts, ends trimmed
- 1/4 cup almonds, chopped
- 1 Tablespoon minced shallot
- 1/4 cup white balsamic vinegar, could use red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- salt and pepper
- 1 red apple, chopped
Directions
- Crisp bacon in a large skillet over medium heat then remove to a paper towel lined plate to drain. Reserve 3 Tablespoons bacon grease in skillet (add extra virgin olive oil if there’s not enough.) Chop or crumble bacon when cool enough to handle.
- Meanwhile, use the grating blade attachment on a food processor, mandolin, or very sharp knife to slice brussels sprouts very thin. Add to a large bowl with almonds and bacon then set aside.
- To the bacon grease, still over medium heat, add shallots then saute until tender, 2 minutes. Remove skillet from heat then whisk in vinegar, honey, dijon mustard, salt, and pepper (be careful, vinegar may spatter a bit.) Return skillet to heat then whisk until dressing is combined, 30 seconds. Pour over brussels sprouts mixture then toss well to coat. Taste and add salt and pepper if necessary. Add chopped apple then toss again to mix, and then serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Do you think it could be made the day before and still be just as good?
Yes, this salad holds up well on day 2 (compared to a dressed spring mix salad, for example). I would let the dressing cool slightly before adding to the salad though!
I use your recipes more than anyone else’s these days!! This, too, was fantastic. I did steam my sprouts (to avoid getting gas,) and added a diced chicken breast to make it a more complete dinner for two of us. ?
Sounds so delicious, Kelly!! Thank you so much for your feedback and recipe rating!
Fixed this for dinner tonight- one of the BEST salads I have ever eaten!!! Thanks so much for creating recipes that are so good and easy to fix! Can’t wait to fix this one again!
Aw, I’m so glad to hear it, Kim! Need to bust that salad out again ASAP since apple season is right around the corner!!!
Could you use green apples (Granny Smith)?
You bet – you could use whatever you like!
I love all of these ingredients apart, I can’t wait to try them together!
I absolutely love your recipes! What food processor do you use?
Here’s the one I have, Tessa!
This looks awesome! I am really excited to try it. However, I think you mean the slicing blade of the food processor, not grating! :)
Whoops – great catch!! Thanks for letting me know. :)
I made this last night for supper, with a few changes–I didn’t have brussels sprouts or shallots on hand, so used very thinly sliced cabbage and red onion instead. It was wonderful! My 14 year old, who generally dislikes salads of all kinds, said “Hey Mom, I think you finally made a salad I’ll eat!” Thank you for this delicious recipe.
OMG…I literally just finished tossing this salad, took 2 bites and…I could eat this all day every day! It’s so good! I love a crunchy salad and this totally hits the spot! I think I might eat the entire bowl. Thanks for the yummy recipe. Your food has never disappointed!
I am so glad I checked your site before I went grocery shopping this morning. I got to make this salad for lunch and it was AMAZING. Thank you so much for all of the wonderful recipes you provide. We have at least one IGE recipe a week at our house and they are all a hit!