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Brussels sprout salad with bacon, Parmesan, almonds, and citrus dressing in a ceramic bowl

Brussels Sprout Salad with Bacon and Parmesan Cheese

Brussels Sprout Salad with Bacon and Parmesan Cheese is a fresh salad with crisp shredded vegetables, savory toppings, and a bright citrus dressing. It is a quick, flavorful choice for gatherings or whenever a fresh textured side dish is wanted.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 288
Ingredients Method Notes

Ingredients
  

Dressing
  • juice of one lemon
  • juice of one orange
  • 1-2 tablespoons apple cider, maple, or honey
  • 1 shallot, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon salt and pepper, as needed
Salad
  • 4 dozen brussels sprouts
  • 1 cup almonds
  • 6 slices cooked bacon, crumbled or chopped
  • 1 cup grated Parmesan cheese (Asiago or Gruyere are also good)

Method
 

Preparation
  1. Combine the lemon juice, orange juice, apple cider, and minced shallot in a small bowl. Slowly whisk in the olive oil until the dressing develops a creamy-looking consistency.
  2. Thinly slice the brussels sprouts with a mandoline, holding the stem end carefully and leaving the less leafy bottom portion behind. Separate the shreds with your fingers so they loosen and fluff.
  3. Pulse the almonds in a food processor until they are finely chopped.
Assembly
  1. Combine the shredded brussels sprouts, chopped almonds, bacon, cheese, and dressing. Toss until the ingredients are evenly coated.
  2. Serve immediately or within a few hours after tossing.

Notes

For the best texture, slice the brussels sprouts as thinly as possible and separate the shreds before mixing.