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Brussels Sprout Salad with Bacon & Pecans
4.7 from 42 votes

Brussels Sprout Salad with Bacon & Pecans

Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!

Prep Time
20 mins
Total Time
20 mins
Servings: 10 to 12 servings
Calories: 371 kcal
Course: Salad
Cuisine: American

Ingredients

For the Salad
  • 4 dozen Brussels sprouts trimmed and sliced thin
  • 8 ounces Bacon cooked and coarsely chopped
  • 1 cup pecan coarsely chopped
  • 1 cup Parmesan Cheese grated
  • Parmesan Cheese to garnish, shaved
For the Dressing
  • lemon juice of 1
  • ¼ cup maple syrup
  • ½ cup olive oil
  • 1 shallot minced, small
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
  2. In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
  3. Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
  4. The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.

Notes

  • Nutritional values are based on one serving
  • You can slice/shave the Brussels sprouts by hand with a mandoline, or by using the slicing blade of a food processor.
  • You can substitute the bagged shredded Brussels sprouts if you're in a serious pinch, but the texture is definitely different. They're a little thicker/heartier and not nearly as light and airy as the texture you get from buying them whole and then slicing/shredding them.
  • I weighed the Brussels sprouts and four dozen comes out to approximately 2 pounds 10 ounces.
  • Feel free to use more bacon, or omit entirely for a vegetarian dish.
  • You can substitute other nuts and cheeses, as you'd like.
  • This is a great make-ahead recipe and will stay super fresh made in advance. You can keep the salad in the refrigerator for up to 4 days in an airtight container. I recommend storing the salad and dressing separately and only dressing it a few hours before serving so it doesn't get too soft and wilted.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 17g (6%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 7g (35%) Cholesterol 24mg (8%) Sodium 343mg (14%) Potassium 494mg (11%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 795IU (16%) Vitamin C 83.6mg (93%) Calcium 181mg (18%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 10 to 12 servings

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 17g 6%
Protein 11g 22%
Fat 30g 46%
Saturated Fat 7g 35%
Cholesterol 24mg 8%
Sodium 343mg 14%
Potassium 494mg 11%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 795IU 16%
Vitamin C 83.6mg 93%
Calcium 181mg 18%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.