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 pecans, coarsely chopped
- 1 cup grated Parmesan cheese
- shaved Parmesan cheese to garnish
For the Dressing
- Juice of 1 lemon
- ¼ cup maple syrup
- ½ cup olive oil
- 1 small shallot minced
- salt and pepper to taste
Instructions
- In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
- 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.
- Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
- 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.
Cup of Yum
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
(14%)
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: 10to 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.