Citrus-Shaved Brussels Sprout Salad with Toasted Almonds

Add some colorful, crunchy cruciferous goodness to your plate with this Shaved Brussels Sprouts Salad. Thinly sliced Brussels sprouts are tossed in an apple cider vinaigrette and finished with salty bacon, creamy white cheddar, sweet-tart dried cranberries, and crunchy walnuts for a balanced, festive side or light main.

This salad has a nutty, cabbage-like base from the shaved Brussels sprouts, bright acidity from apple cider vinegar and lemon, and a pleasing mix of textures: crisp sprouts, crunchy nuts, chewy dried fruit, and tender crumbled bacon. It’s great for holidays, weeknight dinners, or meal-prep lunches because the sprouts hold up well and stay crunchy longer than delicate leafy greens.

The combination of sweet, salty, and tangy flavors makes each bite interesting: honey and cranberries bring sweetness, bacon and cheddar add savory depth, and the vinaigrette ties everything together. Serve it as a show-stopping side alongside roasted meats or transform it into a main by adding grilled chicken, salmon, or a scoop of beans for extra protein.

Why You’ll Love This Easy Salad Recipe

• Make-ahead friendly – Whisk the dressing and prep components a few days ahead. Toss just before serving for the best texture.
• Versatile – Works as a festive side or a filling main when you add protein. Pack in jars for portable lunches, keeping dressing separate to avoid sogginess.
• Seasonally appropriate – Cozy, winter-forward flavors with a bright crunch that complements warm mains and holiday tables.

Nutritional Overview

This salad balances healthy fats, fiber, and protein to keep you satisfied. A typical serving (about 1/6 of the recipe) is around 403 calories and delivers fiber, vitamin C and K, and antioxidants from Brussels sprouts. Olive oil and walnuts provide heart-healthy fats, while modest amounts of bacon and white cheddar contribute richness and protein. The vinaigrette uses lemon, apple cider vinegar, Dijon mustard, and garlic to add flavor without excess sugar or sodium.

Adjust the recipe easily to meet your goals: add grilled chicken, salmon, or chickpeas for more protein; include extra shredded cabbage, carrots, or cucumber for added fiber and volume; or reduce cheese and swap turkey bacon and fresh fruit for lower-calorie, lower-sugar options.

Ingredients & Substitutions

• Olive oil – Use a good-quality extra-virgin oil or avocado oil if preferred.
• Apple cider vinegar – Swap rice, champagne, or white wine vinegar if needed.
• Lemon juice – Fresh lemon is best for bright flavor.
• Honey – Can be replaced with maple syrup or agave for a vegan option.
• Dijon mustard – Acts as both flavor and emulsifier; spicy brown or honey mustard can work in a pinch.
• Garlic – Fresh garlic gives the best bite; use garlic powder sparingly if necessary.
• Brussels sprouts – The star; you can substitute shredded green or savoy cabbage.
• Cooked bacon – Swap with turkey bacon or vegan bacon bits to suit dietary needs.
• Dried cranberries – Choose unsweetened dried fruit or swap with chopped dried apricots to reduce added sugar.
• White cheddar – Freshly grated cheddar has the best texture; yellow cheddar is fine if needed.
• Walnuts – Substitute pecans, almonds, pistachios, or seeds like pepitas or sunflower seeds; toasting enhances flavor.
• Green onions – Use both white and green parts for the best balance of flavor and garnish.
• Kosher salt & black pepper – Freshly cracked pepper is recommended.

How To Make Salad With Shaved Brussels Sprouts

Step 1: Make the vinaigrette. Whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, minced garlic, kosher salt, and black pepper in a small bowl or jar. Shake the jar if preferred.

Step 2: Shave the Brussels sprouts. Trim and thinly slice sprouts about 1/8 inch thick using a sharp knife or mandoline.

Step 3: Toss and marinate. Place the shaved sprouts in a large bowl, add about half the vinaigrette, toss to coat, then refrigerate for 15 minutes to soften and absorb flavors.

Step 4: Add the mix-ins. Right before serving, fold in crumbled bacon, dried cranberries, cubed or grated white cheddar, chopped walnuts, and sliced green onions.

Step 5: Serve. Serve as-is or drizzle with extra vinaigrette for a saucier finish.

Optional Variations

• Dairy-free: Use dairy-free cheddar or omit cheese and add extra nuts for creaminess.
• Vegetarian: Replace bacon with roasted chickpeas, white beans, or smoked almonds for savory crunch.
• Vegan: Omit cheese and bacon, and swap honey for maple syrup.
• Nut-free: Use seeds like pepitas or sunflower seeds, or add chopped apple for crunch.
• Dressing swap: A maple-balsamic vinaigrette also pairs well with shaved Brussels sprouts.

Expert Tips

• Slice the Brussels sprouts very thin for tenderness; a mandoline speeds the process.
• Let the dressed sprouts rest about 15 minutes so they soften and absorb flavor before adding crunchy toppings.
• Start with half the dressing; add more to taste so the salad isn’t overdressed.
• Add walnuts and bacon right before serving to keep them crisp.
• Cook bacon until crispy and let it cool before crumbling to avoid chewy pieces.
• Use freshly grated cheddar for the best texture and flavor.
• Toast walnuts briefly in a dry pan to enhance their flavor.
• Adjust honey or lemon to balance sweetness and tang based on your cranberries’ sweetness.
• Make ahead by shaving sprouts and storing with dressing separately; add mix-ins just before serving for best texture.

Serving Suggestions

This salad feels special but is simple to prepare. It pairs beautifully with roasted or baked proteins like chicken thighs, salmon, or steak bites, and works alongside comfort foods such as soups, loaded baked potatoes, or pastina. It’s also a sturdy holiday salad option that holds up better than many delicate greens.

• Serve as a hearty side with roasted meats and winter mains.
• Pair with soups and stews for a crunchy contrast.
• Add extra protein—rotisserie chicken, air-fryer chicken bites, or chickpeas—to make it a full meal.
• Use as a crunchy accompaniment to sandwiches or grain bowls (quinoa, farro, or brown rice).

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Brussels sprouts are sturdy and keep texture better than leafy greens.
• Make-ahead tip: Dress sprouts ahead of time if desired, but add bacon, nuts, cheese, and green onions just before serving for peak crunch.
• Refresh: Toss before serving and add a splash of extra vinaigrette or lemon to brighten leftovers.
• Freezing: Not recommended—the texture will degrade on thawing.

Ingredients

For the vinaigrette:

• ½ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 3 tablespoons honey (or maple syrup for vegan)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper

For the salad:

• 1 pound Brussels sprouts, shaved
• ½ cup cooked bacon, crumbled (about 4–5 slices) or turkey/vegan bacon
• ½ cup dried cranberries
• ½ cup white cheddar, cubed or freshly grated
• ½ cup walnuts, roughly chopped (toast if possible)
• 2 tablespoons green onions, diced

Instructions

1. Combine vinaigrette ingredients in a small bowl or jar and whisk or shake until emulsified.
2. Trim and thinly slice Brussels sprouts about 1/8″ thick using a sharp knife or mandoline.
3. Place shaved sprouts in a large bowl, pour about half the vinaigrette over them, toss to coat, and refrigerate covered for 15 minutes.
4. Just before serving, add bacon, cranberries, cheddar, walnuts, and green onions; toss to combine.
5. Serve with additional vinaigrette if desired.

Nutrition

• Serving Size: 1/6 recipe
• Calories: 403
• Fat: 30.5 g
• Carbohydrates: 28 g
• Protein: 8.5 g

Shaved Brussels Sprouts Salad