Brussels Sprout Salad
This beautiful Brussels Sprout Salad has wonderful flavors and textures with shredded Brussels sprouts, bacon, asparagus, pomegranate and almonds. It’s easy to make and ready in under 30 minutes! The ultimate fall and winter salad you’ll want to enjoy all season long!
So delicious!!! My boyfriend said it was the best salad he’s ever eaten & took four helpings! We loved it!— Betty
I love a good salad, some of my favorites include a classic Italian salad, an easy kale salad and this Brussels sprout salad recipe. It’s perfect for the cold weather months and is colorful, warm, and inviting. Serve this side dish with any weeknight dinner or pair it with a holiday meal. It would be perfect served for Thanksgiving or Christmas!
Why you’ll love this recipe
- It has great textures. A mere taste of this savory salad will have you begging for more. Each component is carefully crafted to create the most epic bite.
- It’s healthy. It shouldn’t come as a surprise that this Brussels sprouts salad is packed with nutrients from the Brussels, asparagus, pomegranate and almonds.
- So delicious. Sautéing the onion, Brussels sprouts and asparagus in the bacon grease really takes the flavor of the veggies to the next level. No need for salad dressing or a vinaigrette! It’s savory, salty and incredibly addicting!
This Brussels sprouts with bacon dish is packed with all of the textures and flavors you crave. Here’s everything you’ll need to make it:
- Bacon. Pretty much the star of this salad! Not only is there bacon in the salad, but the vegetables are cooked in the bacon grease, which adds major flavor. You could also use pancetta for an Italian twist.
- Onion. Use any onion variety. We typically use a yellow onion, and cooking it in the bacon fat gets rid of its sharp flavor.
- Brussels sprouts. Shaved Brussels sprouts are so good in salads. You are going to LOVE them!
- Asparagus. Look for a nice fresh bunch of asparagus at the market. It should be crisp and green, not limp or wrinkly.
- Pomegranate arils. Adds a burst of juicy sweetness. Sub with dried cranberries or raisins, if preferred.
- Almonds. Slivered almonds bring a nice crunch and healthy fats to the dish. Walnuts or pistachios would work well too! If you want to sweeten things up, candied pecans would be a great addition!
How to make this recipe
This easy Brussel sprouts salad takes just a bit of veggie prep and sautéing, and it’s ready in no time at all! Here’s the simple method:
For full, printable details, see the recipe card down below.
- Cook the bacon. In a large skillet over medium heat, sauté the bacon until crispy.
- Prep the veggies. While the bacon is cooking, wash the Brussels sprouts and the asparagus. Use a sharp knife to slice the Brussels sprouts thinly to shred them. Chop the asparagus into pretty small, bite-sized pieces. You’ll also want to chop the onion and crack open the pomegranate and pop out 1 cup of the arils.
- Sauté veggies. Remove crispy bacon, leaving up to 1/4 cup grease in the skillet. (If there’s any more than that, drain it off.) Add onion to the pan and sauté about 5 minutes. Add in prepared asparagus, Brussels sprouts, salt and black pepper. Sauté until bright green in color and wilted, another 5 minutes.
- Toast the almonds. In a clean, dry pan toast the almonds until fragrant and golden. Don’t let them burn!
- Assemble + serve. Remove Brussels from heat and stir in cooked bacon, pomegranate arils and toasted almonds with the Brussels sprouts/asparagus mixture. Toss and serve warm, in a large bowl.
- Timesaving tip. To save on prep time, you can buy pre-shredded Brussels sprouts. Also, if you don’t want to take the time to pick all of the arils out of a whole pomegranate, you can buy containers of pomegranate seeds that are ready to go in your produce section.
- Salt and pepper. We recommend going light on the seasoning because the bacon adds a lot of saltiness.
- Shaving the Brussels sprouts. If you decide to shred the sprouts yourself, you can easily do this right in your food processor! Just pulse them a bit to get small & medium pieces. You could also use a mandoline slicer, if you have one.
- Toast your nuts carefully. Whether you’re using pecans, walnuts or almonds, toast them just until they start to become fragrant, so that you don’t burn them. It’s best to do this over medium-low heat.
Frequently asked questions
You can definitely enjoy Brussels sprouts raw! However, in this particular shaved brussel sprout salad recipe, we’re caramelizing them in bacon fat to make them extra flavorful and delicious.
Bacon is always a good pairing with brussel sprouts! Have you tried my Bacon Roasted Brussels Sprouts? If not, definitely add it to the menu soon!
Brussels sprouts are low in calories and fat and loaded with nutrients. They are a great addition to anyone’s diet!
This is the perfect side dish as-is, but feel free to mix things up a bit depending on ingredients available and taste preferences. Here’s some options:
- Vegetables. If you’re not a fan of asparagus, substitute it out for something like broccoli.
- Protein. Add some diced grilled chicken breast, shredded rotisserie chicken or top with salmon to make this salad even more satisfying.
- Nuts. Walnuts, pecans and pine nuts work great in lieu of sliced almonds. Sunflower seeds or pumpkin seeds would also be a tasty addition.
- Cheese. For extra flavor, sprinkle on some goat cheese, feta cheese, blue cheese or shaved parmesan cheese.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Feel free to enjoy the salad cold or reheat it in a skillet or in the microwave for a bit.
If you try this salad, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Brussels Sprout Salad
- 1/2 lb bacon, sliced
- 1 cup onion
- 2 lbs Brussels sprouts
- 1 bunch asparagus
- 1 cup pomegranate arils or dried cranberries
- 1/2 cup slivered almonds, toasted
- salt & pepper to taste
- Heat up a large skillet over medium high heat. Sauté bacon until crispy, 6 minutes.
- While the bacon is cooking, prep asparagus and Brussels sprouts by first washing it. Then, snap off the ends of the asparagus and chop into small pieces. Remove the outer leaves of the Brussels sprouts and slice into small pieces as if to shred them.
- Remove bacon, leaving up to 1/4 cup grease in the skillet. (If there’s any more than that, then drain it off.) Stir in onion and sauté about 5 minutes. Add in prepared asparagus, Brussels sprouts, salt and pepper. Sauté until bright green in color and wilted, another 5 minutes.
- Pour almonds into a clean dry pan and roast on the stovetop until fragrant.
- Remove Brussels from heat and stir in cooked bacon, pomegranate arils and toasted almonds with the Brussels sprouts/asparagus mixture. Toss and serve warm.