Bacon Brussels Sprouts Salad

Whenever I want to impress my friends and family with a salad, I make this Bacon Brussels Sprouts Salad. It is always a crowd pleaser, even people who claim they don’t like brussels sprouts, LOVE this salad.

This salad is super satisfying and has lots of delicious flavors and textures. The salad is made with shredded brussels sprouts, roasted brussels sprouts, crispy bacon, hearty farro, sweet candied pecans, juicy grapes, and freshly grated Parmesan cheese. Toss with a light lemon honey shallot dressing and enjoy!

I usually serve this salad as a side dish, but it is heart enough to be a main dish too. It is also the perfect side dish for Thanksgiving and Christmas.

Salad Ingredients

• Brussels sprouts– you will need 2 cups of quartered brussels sprouts that will get roasted in the oven AND 2 cups of shaved brussels sprouts for the base of the salad.
• Olive oil– for roasting the sprouts.
• Bacon– chopped!
• Arugula– if you don’t care for arugula, spinach will work!
• Cooked Farro– I love using the quick cooking farro from Trader Joe’s. You can also use brown rice, wild rice, orzo, or quinoa.
• Grapes– red grapes add a pop of color and sweetness.
• Candied pecans– my homemade candied pecans are the BEST, but you can use regular pecans, walnuts, walnuts, or even pistachios.
• Parmesan– use freshly grated Parmesan.

Salad Dressing

• Champagne or white balsamic vinegar– if you can’t find champagne or white balsamic, apple cider vinegar will work.
• Honey– to sweeten the dressing. Pure maple syrup will work too.
• Dijon mustard– to add help bind the ingredients together and to add a little tang.
• Lemon juice– so fresh!
• Shallot– look for shallot by the garlic in the grocery store.
• Garlic-finely chopped or you can use a garlic press.
• Olive oil– for the base of the dressing.

How to Make Bacon Brussels Sprouts Salad

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer.
• Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.

• While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.

• In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.

• To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.

• Drizzle the dressing over the salad and toss until well combined. Season with additional salt and pepper, if desired. Serve.

Serving Suggestions

This salad can be served as a side dish or a main dish. Serve with crusty bread, biscuits, or cornbread. It also pairs nicely with any of these main dishes.

• Easy Skillet Chicken Thighs
• Honey Mustard Chicken
• Lemon Butter Chicken
• Slow Cooker French Dip Sandwich
• Spaghetti
• Butternut Squash Baked Ziti
• Easy Butternut Squash Soup

How to Store

• Store leftover salad in an airtight container for up to 3 days.
• If you want to meal prep the salad, you can cook the farro and bacon in advance. You can also make the candied pecans ahead of time. They will keep in a container or jar for up to 1 month. The dressing will keep in a jar or container for up to 1 week.

More Salad Recipes

• Shaved Brussels Sprouts Salad
• Roasted Delicata Squash Salad
• Apple Pecan Salad with Creamy Lemon Dressing
• Roasted Butternut Squash Orzo Salad
• Lentil Salad
• Caesar Salad

More Brussels Sprouts Recipes

• Roasted Brussels Sprouts
• Sautéed Brussels Sprouts with Lemon & Parmesan
• Brussels Sprouts with Bacon
• Sautéed Shredded Brussels Sprouts with Parmesan and Hazelnuts
• Brussels Sprouts Casserole
• Roasted Pear and Cranberry Brussels Sprouts

Salads

Bacon Brussels Sprouts Salad

Salad with roasted and shaved brussels sprouts, bacon, farro, grapes, candied pecans, and Parmesan cheese. This salad is loaded with flavor and perfect for Thanksgiving or along side any meal.

4.75 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 8

Ingredients

  

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For the salad:

• 2 cups Brussels sprouts, washed and quartered
• 1 tablespoon olive oil
• Kosher salt and black pepper, for seasoning
• 10 strips bacon chopped
• 5 cups baby arugula
• 2 cups shaved Brussels sprouts*
• 1 1/2 cups cooked farro, can use brown rice, wild rice, orzo, or quinoa
• 1 1/2 cups seedless red grapes halved
• 3/4 cup chopped candied pecans, or regular pecans or walnuts
• 1/2 cup freshly grated Parmesan

For the dressing:

• 1/4 cup champagne or white balsamic vinegar
• 3 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 large shallot, finely chopped
• 1 clove garlic, finely chopped
• 2/3 cup olive oil
• Kosher salt and pepper, to taste

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Instructions

 

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer. Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.
• While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.
• In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.
• To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.
• Drizzle the dressing over the salad and toss until well combined. Season with additional salt and pepper, if desired. Serve.

Notes

To shave the brussels sprouts you can use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.

Cook farro according to package instructions. 

Nutrition

Calories: 402kcal, Carbohydrates: 30g, Protein: 9g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.04g, Cholesterol: 22mg, Sodium: 355mg, Potassium: 382mg, Fiber: 4g, Sugar: 16g, Vitamin A: 709IU, Vitamin C: 41mg, Calcium: 131mg, Iron: 2mg

Keywords bacon, brussels sprouts

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