I made this recipe so irresistibly flavorful that it never lasts long on the table. Every bite is bold, balanced, and worth saving room for.
I get ridiculously excited about this shaved Brussels sprout salad because it has bite, crunch, salt, and that sharp little snap I want from a salad that does not act like a side note. I love how the thin Brussels sprouts feel crisp and bold, not limp or boring.
And the crispy bacon brings that salty crackle I keep chasing with every forkful. No sad greens here.
I am obsessed with the way it tastes fresh but still feels loaded, punchy, and totally worth going back for seconds before anyone else gets there. Honestly, I never leave leftovers on purpose.
Ingredients
- Brussels sprouts bring that fresh crunch, and shaved thin, they’re way less bossy.
- Crispy bacon adds salty bite and makes the salad feel like actual dinner.
- Parmesan gives it nutty, savory goodness without trying too hard.
- Toasted walnuts add crunch, healthy fats, and a cozy roasted flavor.
- Olive oil makes the dressing smooth and helps everything cling together.
- Lemon juice keeps it bright, tangy, and not too heavy.
- Dijon mustard adds zip and helps the dressing taste pulled together.
- Honey softens the sharp stuff, so it’s balanced and not mouth-puckering.
- Shallot brings a little oniony kick without taking over the bowl.
- Plus, salt and pepper wake everything up.
Basically, don’t skip them.
Ingredient Quantities
- 1 pound Brussels sprouts, trimmed and very thinly sliced
- 6 to 8 slices bacon, cooked until crisp and roughly chopped
- 1/2 cup Parmesan cheese, shaved or finely grated
- 1/2 cup toasted walnuts, roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small shallot, minced (about 2 tablespoons)
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make this
1. Cook bacon in a skillet over medium heat until crisp, transfer to paper towels to drain, then roughly chop once cool.
2. Toast walnuts in the same skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; transfer to a plate to cool and roughly chop.
3. Trim ends from Brussels sprouts and remove any yellow or damaged outer leaves, then very thinly slice them on a sharp knife or mandoline.
4. In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, minced shallot, a pinch of salt, and several grinds of black pepper until emulsified.
5. Place shaved Brussels sprouts in a large bowl and pour about two thirds of the dressing over them; toss thoroughly to coat and let sit 5 minutes to soften slightly.
6. Add chopped bacon, toasted walnuts, and most of the Parmesan to the bowl; toss again gently to combine, adding more dressing if needed for desired coating.
7. Taste and adjust seasoning with salt and freshly ground black pepper.
8. Transfer salad to a serving bowl or platter, sprinkle remaining Parmesan on top, and serve immediately or chill briefly before serving.
Equipment Needed
1. Large skillet or frying pan
2. Paper towels
3. Cutting board
4. Sharp chef knife or mandoline
5. Small mixing bowl
6. Whisk
7. Large mixing bowl
8. Measuring spoons and measuring cups
9. Salad servers or tongs
10. Serving bowl or platter
FAQ
Shaved Brussels Sprout Salad With Crispy Bacon, Parmesan, And Toasted Walnuts Recipe Substitutions and Variations
- Bacon: pancetta, smoked turkey bacon, or crispy tempeh bacon for a vegetarian option
- Parmesan cheese: Pecorino Romano, Asiago, or finely grated aged Manchego
- Toasted walnuts: toasted pecans, sliced toasted almonds, or chopped pistachios
- Fresh lemon juice: apple cider vinegar, red wine vinegar, or sherry vinegar (use less vinegar if you prefer milder acidity)
Pro Tips
1. Give the shaved sprouts a little massage with the dressing while they sit for those five minutes. Press and toss them gently so the oil and acid slightly wilt the leaves for a softer, less raw bite.
2. Keep the bacon texture lively. Chop it into uneven pieces so some remain chunkier and some almost crumbly. Add most of the bacon when you first toss, then reserve a few pieces to sprinkle on top right before serving for contrast.
3. Warm the walnuts briefly in the skillet with a small splash of olive oil or a tiny pinch of salt just before adding them. That revives their aroma and helps the oil and dressing cling to them, boosting overall flavor.
4. Brighten and balance at the end. Taste for salt after the cheese and bacon are in, then add a tiny squeeze more lemon or a touch more honey if the salad needs a livelier or sweeter note. Adjusting at the finish keeps the salad fresh and layered.
Shaved Brussels Sprout Salad With Crispy Bacon, Parmesan, And Toasted Walnuts Recipe
I made this recipe so irresistibly flavorful that it never lasts long on the table. Every bite is bold, balanced, and worth saving room for.
4
servings
421
kcal
Equipment: 1. Large skillet or frying pan
2. Paper towels
3. Cutting board
4. Sharp chef knife or mandoline
5. Small mixing bowl
6. Whisk
7. Large mixing bowl
8. Measuring spoons and measuring cups
9. Salad servers or tongs
10. Serving bowl or platter
Ingredients
1 pound Brussels sprouts, trimmed and very thinly sliced
6 to 8 slices bacon, cooked until crisp and roughly chopped
1/2 cup Parmesan cheese, shaved or finely grated
1/2 cup toasted walnuts, roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1 small shallot, minced (about 2 tablespoons)
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Cook bacon in a skillet over medium heat until crisp, transfer to paper towels to drain, then roughly chop once cool.
- Toast walnuts in the same skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned; transfer to a plate to cool and roughly chop.
- Trim ends from Brussels sprouts and remove any yellow or damaged outer leaves, then very thinly slice them on a sharp knife or mandoline.
- In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, minced shallot, a pinch of salt, and several grinds of black pepper until emulsified.
- Place shaved Brussels sprouts in a large bowl and pour about two thirds of the dressing over them; toss thoroughly to coat and let sit 5 minutes to soften slightly.
- Add chopped bacon, toasted walnuts, and most of the Parmesan to the bowl; toss again gently to combine, adding more dressing if needed for desired coating.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Transfer salad to a serving bowl or platter, sprinkle remaining Parmesan on top, and serve immediately or chill briefly before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 191g
- Total number of serves: 4
- Calories: 421kcal
- Fat: 32.7g
- Saturated Fat: 7.25g
- Trans Fat: 0.05g
- Polyunsaturated: 8.9g
- Monounsaturated: 14.3g
- Cholesterol: 33.6mg
- Sodium: 595mg
- Potassium: 603mg
- Carbohydrates: 18.5g
- Fiber: 5.4g
- Sugar: 8.6g
- Protein: 17.5g
- Vitamin A: 955IU
- Vitamin C: 98mg
- Calcium: 204mg
- Iron: 2.33mg
