This Brussels Sprout Salad with Bacon Vinaigrette is crisp, savory, and full of flavor thanks to crispy bacon, toasted almonds, and a warm bacon vinaigrette. It’s an easy side that feels special enough for the holidays but simple enough for a weeknight!
This salad hits all the notes and it’s a vibrant, colorful salad that goes great on any tablescape! I knew I wanted to utilize the warm bacon grease (mainly because I hate pouring out bacon grease or dealing with it!) and this warm bacon vinaigrette is the perfect use, plus toasting the almonds in the bacon fat adds extra flavor and created a nice golden color!
You might also like this shaved Brussel and kale salad or my kale crunch salad! Find all of my fresh salad recipes here for more inspiration!
Why You’ll Like This
If you’re into bold flavors and crave a little crunch, this Brussels sprout salad is for you! The crispy bacon, toasted almonds, and shaved parmesan bring serious flavor, while the warm bacon vinaigrette ties it all together with just the right amount of flavor. Great as a side dish or as part of a main meal, raw Brussel sprouts are crunchy and have a mild flavor!
-Rachel
Key Ingredients
Bacon: I like using thick-cut bacon for big flavor and extra crispy bits throughout the salad. You’ll also save the fat to make the warm vinaigrette.
Roasted almonds: Roughly chopped roasted almonds add the perfect crunchy contrast and a toasty, nutty depth.
Brussels sprouts: Two bags of pre-shredded Brussels sprouts keep things quick, but you can also thinly shave fresh ones using a mandolin or sharp knife.
Parmesan cheese: Shave a block of real parmesan for wide ribbons that melt slightly into the warm salad and add rich, salty flavor.
Bacon fat: The base of the vinaigrette; reserved from the cooked bacon for smoky, savory depth that ties the whole salad together.
Dijon mustard: Brings a sharp, tangy backbone to the dressing and helps emulsify everything.
Honey: A little sweetness to balance out the saltiness of the bacon and mustard.
Salt: Just enough to round everything out — adjust based on how salty your bacon and cheese are.
Fresh ground black pepper: Adds a little bite and warmth to finish off the vinaigrette.
How to Make The Salad
Let’s talk a little about how to make the Brussels Sprout Salad with Bacon Vinaigrette (The printable instructions are in the recipe card below.)
Quick Overview:
- Cook bacon and reserve fat.
- Toast almonds. Combine dressing. Chop bacon. Slice Brussel sprouts.
- Combine everything and enjoy!
- Preheat oven to 400 degrees F, layer bacon in a single layer on a sheet pan. Bake for 12-15 minutes until cooked through and crispy. Remove from oven and let cool. Once cooled, chop roughly.
- Set aside 1/3 cup of bacon fat for the dressing, add the remaining bacon fat to a sauté pan. Heat over medium heat, add in almonds, and sauté for 4-5 minutes until toasted. Remove from heat and set aside.
- Thinly slice Brussel sprouts on a mandolin or carefully with a knife, set aside. Add the 1/3 of bacon fat to a large mixing bowl, combine with honey, Dijon, salt, and pepper. Whisk to combine. Add in the chopped bacon, toasted almonds, and shaved parmesan. Toss to combine.
- Serve immediately or store in the fridge for up to 24 hours.
Brussels Sprout Salad with Bacon Vinaigrette
Equipment
Ingredients
- 1 lb. Bacon
- 1/2 cup Roasted almonds, roughly chopped
- 2, 16 oz. bags Brussel sprouts, thinly shaved
- 4 oz. Parmesan cheese, shaved
For the Bacon Vinaigrette
- 1/3 cup Bacon fat
- 2 tbsp Dijon Mustard
- 1/4 cup Honey
- 1/2 tsp Salt
- Fresh ground black pepper
Instructions
- Preheat oven to 400 degrees F, layer bacon in a single layer on a sheet pan. Bake for 12-15 minutes until cooked through and crispy. Remove from oven and let cool. Once cooled, chop roughly.1 lb. Bacon
- Set aside 1/3 cup of bacon fat for the dressing, add the remaining bacon fat to a sauté pan. Heat over medium heat, add in almonds, and sauté for 4-5 minutes until toasted. Remove from heat and set aside.1/2 cup Roasted almonds
- Thinly slice Brussel sprouts on a mandolin or carefully with a knife, set aside. Add the 1/3 of bacon fat to a large mixing bowl, combine with honey, Dijon, salt, and pepper. Whisk to combine. Add in the chopped bacon, toasted almonds, and shaved parmesan. Toss to combine.2, 16 oz. bags Brussel sprouts, 1/3 cup Bacon fat, 2 tbsp Dijon Mustard , 1/4 cup Honey, 1/2 tsp Salt, Fresh ground black pepper , 4 oz. Parmesan cheese
- Serve immediately or store in the fridge for up to 24 hours.
Nutrition
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Storage & Serving
Serve this salad slightly warm or at room temperature so the bacon vinaigrette really shines. Serve as a side alongside grilled chicken or this pan fried cube steak. Or turn into a main dish and serve with pork tenderloin or grilled shrimp.
Store any leftovers in an airtight container in the fridge for up to a day. The Brussels sprouts get a bit soggy if they sit in the dressing to long. If you’re prepping ahead, wait to toss with the vinaigrette until just before serving for the freshest texture.
Recipe FAQs
Yes! You can shave the Brussels sprouts, cook the bacon, and toast the almonds a day in advance. Store everything separately and toss with the vinaigrette right before serving for best texture, warm the bacon vinaigrette in a small pan to make it easier to combine.
A mandolin gives you the thinnest, most even slices, but you can also use a sharp knife or food processor with a slicing attachment if preferred, careful to protect your finger tops!
Yes! For a vegetarian version, skip the bacon and swap in olive oil or avocado oil for the vinaigrette base.
This salad is best fresh, but leftovers will keep in an airtight container in the fridge for up to a day. If you want it to stay fresh longer, wait to dress until ready to serve.
Pecans, walnuts, or chopped pistachios are great alternatives.
Tools I Recommend
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- Handheld Mandolin – perfect for getting even slices, this mandolin has a rubber handle for good grip and a safety guard. Plus it takes up very little space and you can change the thickness as desired.
- Large Sauté pan: I love this non-stick sauté pan for several things, it is oven safe making it perfect for skillet meals that need to cook on the stove and bake in the oven. I like the high walls of the pan for keeping messes at bay.
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
