Best Shaved Brussels Sprout Salad

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5 from 3 votes

This warm, shaved Brussels sprout salad with smoky bacon and sweet cranberries rehydrated with white wine vinegar is topped with a sprinkle of feta and toasted almonds for the perfect chilly weather salad to serve as a side or main dish!

Are you looking for the perfect cool weather salad? Look no further than this warm Brussels sprout salad. Whether you’re searching for a standout side dish for the holidays or even a main course, this salad has you covered!

Dare I bring you back to those steamed, gray-ish, gross brussels sprouts we’ve all had at one, very unfortunate time in our lives. Well Brussels sprouts are back, baby, but in the best way. You can usually buy brussels sprouts pre-shaven in the grocery store (Whole Foods has them most of the time!), and sauté them with salty, smoky, sweet, and tangy flavors to make the most amazing salad. 

Serve it as-is for a satisfying side, or get creative by piling it on toasty bread for a yummy bruschetta. Want to step it up another notch? Pair it with grilled shrimp, Chicken Breast, or Hard Boiled Eggs for a complete meal. This brussels sprout salad is really the best way to get your veggies in!

Why You’ll Love This Brussels Sprout Salad Recipe

This Brussels sprout salad is for-real fantastic! Here are a few reasons why I love it: 

  • Flavor contrast. Sweet, salty, and savory– what more can you ask for? This Brussels sprout salad is a step above your typical salad with its sweet cranberries, salty feta cheese and smoky bacon. Even Brussels sprout skeptics will be coming back for more. 
  • Impressive for the holidays. The color contrast between the vibrant Brussels sprouts and deep red cranberries is picture perfect and captures the color of Christmas perfectly! Plus, this salad is sophisticated and sure to add a gourmet touch to any holiday spread. 
  • Hearty. Unlike most leafy green salads, this Brussels sprout salad is satisfying, filling, and even great the next day!

My Recipe Video

Ingredients For Brussels Sprout Salad

  • Brussels sprouts – You can’t have Brussels sprout salad without the sprouts! save yourself the prep time and purchase store-bought shaved Brussels sprouts at grocery stores like Whole Foods. If unavailable, purchase Brussels sprouts and shave manually using a mandolin. 
  • Bacon – I like applewood-smoked bacon the best. 
  • Dried cranberries – dried cranberries add a beautiful pop of color and a touch of sweetness to the salad. 
  • Sliced almonds – you can buy pre-sliced almonds at your local grocery store to toast. Don’t want nuts? Don’t use them!
  • Garlic – garlic… enough said!
  • White wine vinegar – white wine vinegar is perfect for reconstituting our cranberries and finishing the salad.
  • Crumbled feta – feta cheese is crumbly and tangy, making for the best salad topping. 
  • Hot pepper flakes – hot pepper flakes add just a touch of heat. Don’t like the heat? Feel free to omit!
  • Extra virgin olive oil – extra virgin olive oil is used to sweat the garlic and sauté the Brussels sprouts, while also adding moisture to the salad.

How To Shave Brussels Sprouts

The key to this salad is the shaved Brussels sprouts! I prefer to save time during prep and purchase the pre-shaved Brussels sprouts at my local grocery store like Whole Foods, but you can absolutely slice your own. To shave them, start by trimming the ends and then chopping them up. I prefer to use a mandolin, but you can shave them any of the following ways: 

  • Use a knife. Use a sharp knife to slice the sprouts as thin as possible. 
  • Use a food processor. This is the easiest of the methods and a great option if you are in a pinch. Use the slicing attachment, place the Brussels sprouts in the food processor and pulse until they are shredded. 
  • Use a mandolin. This is my preferred method of shaving Brussels sprouts! Use a mandolin on its thinnest setting and you’ll get consistent slices that make the salad look like it came straight out of a restaurant.

How To Make Brussels Sprout Salad

Learn how to make Brussels sprout salad! Full instructions in the recipe card; this is an outline!

  1. Preheat.

    Preheat the oven to 375℉.

  2. Reconstitute.

    Add dried cranberries, 1 cup of water and ⅓ cup vinegar to a medium bowl. Stir and let cranberries reconstitute (rehydrate) for at least 20 minutes.

  3. Toast.

    Place sliced almond on a baking sheet and toast in the oven for 5-7 minutes. Toss halfway through. Remove from the oven when almonds are light golden brown.

  4. Cook.

    Cook the bacon in a dry pot until crispy. Using a slotted spoon, remove the bacon and set aside. 

  5. Drain.

    Drain excess liquid fat from the pot, leaving bacon drippings in the bottom of the pot.

  6. Add.

    Add olive oil to generously coat the bottom of the bacon pot.

  7. Sweat.

    Add garlic and sweat for one minute over medium heat.

  8. Sauté.

    Add shaved Brussels sprouts and sauté  for 5-7 minutes over medium-high heat until al-dente. They should turn bright green. Add more olive oil if the Brussels sprouts look dry or you hear a “popping” noise. 

  9. Drain.

    Drain cranberries well.

  10. Toss.

    Add drained cranberries, bacon, toasted almonds, and a dash of hot pepper flakes. Toss until combined.

  11. Add.

    Add a ½ tablespoon of vinegar (or even a splash more) and stir.

  12. Garnish.

    Serve, sprinkling with feta. 

Tips And Tricks

  • Shred the Brussels sprouts ahead of time. If you choose not to purchase pre-shaved Brussels sprouts, save time by shaving the sprouts ahead of time instead! Store in an airtight container in the refrigerator for up to a week. 
  • When serving as a main dish, plate on toasted bread to make bruschetta with Grilled Chicken Thighs, shrimp, or Over Easy Eggs.
  • Customize the salad. This is a great recipe to customize to your liking! If you’re not a fan of dried cranberries or feta, feel free to leave them out. You can also swap the toasted almonds for walnuts or add sunflower seeds for an additional crunch! Lastly, try different types of cheeses like parmesan or consider adding a crisp, fresh fruit like chunks of apple.

Storage

  • Store: store this Brussels sprout salad in an airtight container in the refrigerator for up to 4 days. Serve the leftovers cold, directly from the refrigerator, or warm gently in the microwave or on the stovetop with an extra splash of olive oil. 
  • Make ahead: you can shave the Brussels sprouts ahead of time, but I recommend cooking and assembling the rest of the salad before serving as it’s best fresh!

More Salad Recipes You’ll Love!

Best Shaved Brussels Sprout Salad

This warm, shaved Brussels sprout salad with smoky bacon and sweet cranberries rehydrated with white wine vinegar is topped with a sprinkle of feta and toasted almonds for the perfect chilly weather salad to serve as a side or main dish!
5 from 3 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: American
Keyword: fall, winter
Servings: 4 side dish servings
Calories: 675kcal
Author: Tastefully Grace

Equipment

  • Mandolin (optional)

Ingredients

  • 1 pound shaved Brussels sprouts either store-bought shaved or shaved with a mandolin
  • ¾ pound Applewood smoked bacon cut into bite-sized pieces
  • ¾ cup dried cranberries
  • ½ cup sliced almonds
  • 1 large clove garlic minced
  • cup + 1 tablespoon white wine vinegar
  • ¼ cup crumbled feta
  • Hot pepper flakes to taste
  • 2 tablespoons extra virgin olive oil

Instructions

  • Preheat oven to 375℉. In a medium bowl, add dried cranberries, 1 cup of water, and ⅓ cup vinegar. Stir and let cranberries “reconstitute” (rehydrate) for at least 20 minutes.
  • While cranberries are reconstituting, on a baking sheet, place sliced almonds and toast in oven for 5-7 minutes, tossing halfway through. Remove almonds from oven when they are light golden brown.
  • Cook bacon in a dry pot until crispy.
  • Use a slotted spoon to remove bacon from pot and set aside. Drain liquid fat from pot, leaving bacon drippings in the bottom of the pot.
  • Add olive oil to the bacon pot. Add garlic, and sweat for one minute over medium heat.
  • Add shaved brussel sprouts and sauté for 5-7 minutes over medium-high heat until brussel sprouts are al-dente and turn bright green. Add more olive oil if brussel sprouts look dry or you hear a “popping” noise.
  • Drain cranberries. Add drained cranberries, bacon, toasted almonds, and a dash of hot pepper flakes. Toss until combined.
  • Add ½ tablespoon to 1 tablespoon more of vinegar and stir.
  • Serve, and sprinkle with feta.

Video

Notes

  • TIP: if you’re serving as a main dish, plate on toasted bread to make a bruschetta, with grilled chicken or shrimp, or with hard-boiled eggs or over easy eggs.

Nutrition

Serving: 1side dish serving | Calories: 675kcal | Carbohydrates: 34g | Protein: 37g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1567mg | Potassium: 978mg | Fiber: 7g | Sugar: 20g | Vitamin A: 926IU | Vitamin C: 97mg | Calcium: 139mg | Iron: 3mg
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2 Comments

  1. Katrina
    January 19, 2022 / 1:45 pm

    This made such a yummy winter side dish! I’ve been wondering what to do with shaved brussel sprouts and you solved my problem! Thank you! I ended up getting a mixture of brussel sprouts, kale and cabbage and it still turned out great!

    • TastefullyGrace
      Author
      January 19, 2022 / 2:32 pm

      Hi Katrina,

      I am so happy the brussels turned out great! I love the idea of adding in kale and cabbage!

      Grace

5 from 3 votes (3 ratings without comment)

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