Easy Warm Brussel Sprout Salad

This shaved Brussels sprout salad with bacon and citrus vinaigrette offers the perfect mix of crisp freshness, rich savory flavors, and a tangy kick. I love making this for gatherings because every bite delivers crunch, smokiness, and a zesty surprise. Whether it is for a holiday table or a quick weeknight dinner, this salad never fails to impress.

I first whipped this up on a busy Sunday when I needed something quick but special. My family keeps asking for it even during summer picnics.

Ingredients

• Brussels sprouts: trimmed and thinly sliced for that signature crunch try to choose smaller sprouts for tenderness
• Bacon: cooked and crumbled smoky and savory bacon adds richness use thick-cut if possible for extra texture
• Parmesan cheese: grated for a deeply savory flavor buy a block and grate fresh if you can
• Toasted sliced almonds: for crunch and nuttiness choose unsalted for better control of flavor
• Dried cranberries: add a subtle sweetness and a chewy bite check for those without added sugar for brighter tang
• Fresh orange juice: for vibrant citrus notes squeeze it yourself to avoid bitterness
• Fresh lemon juice: adds a crisp acidity use ripe lemons for a balanced tang
• Dijon mustard: gives the vinaigrette sharpness and depth try to get the grainy variety for even more texture
• Honey: helps round out the dressing and balances acidity use local honey if available for extra floral notes
• Extra-virgin olive oil: brings everything together with its smoothness select the freshest oil you can find
• Salt and pepper: to taste so the flavors pop fresh cracked black pepper is best here

Step-by-Step Instructions

Prepare the Brussels Sprouts:

Trim the ends of each sprout and peel away any outer leaves that look dull or damaged. Set up your mandoline or grab your sharpest knife. Slice the Brussels sprouts as thin as you can manage because this is key for a delicate texture that will soak up the dressing beautifully.

Cook the Bacon:

Lay the bacon strips flat in a cold skillet and bring them up to medium heat. Let the bacon slowly cook releasing its fat and creating the best crispness. Flip as needed and let it sizzle until golden and brittle. Once done lay on a paper towel and crumble into bits while still warm for the best texture.

Make the Citrus Vinaigrette:

In a mixing bowl or large measuring jug combine orange juice lemon juice Dijon mustard and honey. With one hand steadily drizzle in the olive oil while whisking vigorously with the other until the dressing has thickened and become opaque. Taste then sprinkle in your salt and pepper until the balance feels just right.

Assemble the Salad:

In a deep mixing bowl toss the shaved Brussels sprouts with crumbled bacon grated Parmesan sliced almonds and dried cranberries. Pour your citrus vinaigrette over the top and toss to completely coat every ingredient ensuring the flavors are distributed from top to bottom.

Serve:

Heap your finished salad into a large serving bowl or divide into smaller plates. Sprinkle with extra Parmesan and a few more almonds if you want to add freshness and crunch just before serving.

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My favorite part is the freshly grated Parmesan melting gently into the warm sprouts and bacon. My kids love picking out the cranberries which is a funny family tradition every holiday dinner.

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to two days. For the freshest crunch keep dressing and salad separate until ready to eat. Crumbled bacon can be made in advance and added just before serving to preserve crispness.

Ingredient Substitutions

Swap bacon for roasted chickpeas to make this salad vegetarian while still keeping great crunch. Sunflower seeds work in place of almonds if you have nut allergies and pecorino cheese can swap with Parmesan for a sharper kick.

Serving Suggestions

This salad works beautifully as a side for roast chicken grilled seafood or hearty casseroles. Pair with crusty bread and extra vinaigrette for a light lunch. It is also a favorite on holiday buffets because the flavors complement rich mains.

Cultural and Historical Context

Brussels sprouts have long been a winter staple in northern Europe but their popularity in salads is much newer. The tradition of pairing smoky cured meats with bitter greens dates back hundreds of years. Today using a citrus vinaigrette is a fresh American twist that brightens the whole dish.

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Commonly Asked Questions

→ How do I shave Brussels sprouts without a mandoline?

Use a sharp chef's knife to carefully slice the sprouts as thinly as possible. Patience ensures delicate texture.

→ Can I prepare the salad in advance?

You can shave the sprouts and mix the dressing ahead. Combine all ingredients just before serving for freshness.

→ What are good vegetarian alternatives to bacon?

Try roasted chickpeas or toasted sunflower seeds for a crunchy, savory element without meat.

→ How do I make the vinaigrette creamy?

Add a bit of plain Greek yogurt or whisk in extra Parmesan to the citrus dressing for a creamy twist.

→ Can I use different nuts or dried fruit?

Sliced pecans or walnuts and dried cherries or golden raisins work well to change up flavors and textures.

→ Should the salad be served warm or cold?

This dish is delicious warm right after assembly, but it’s also tasty at room temperature or gently chilled.