The Absolute Best Shaved Brussel Sprout Salad with Warm Bacon Dressing

Have you ever been tasked with bringing a side dish to a party or holiday dinner? You want to bring something that feels a little special, something that people will talk about, but you definitely don’t want to spend all day in the kitchen. I’ve been there more times than I can count. For years, my solution was a simple garden salad, but I always felt it was a bit… boring. That all changed when I perfected this shaved brussel sprout salad.

Forget everything you think you know about brussels sprouts. This isn’t a bowl of bitter, overcooked vegetables. This is a vibrant, crunchy, savory, and slightly sweet salad that is downright addictive. We thinly slice the sprouts so they’re tender, then toss them with crispy bacon, toasted pecans, and a magical warm bacon dressing made right in the same pan. It’s the kind of easy side dish that looks and tastes like you worked on it for hours. I promise, this recipe is a game-changer. Let’s make something delicious together.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 15M
• Total Time: 30M
• Type of dish: Salad, Side Dish
• Cuisine: American
• Recipe Yield: 6 servings
• Calories: 285 kcal

Why This Recipe Just Works

The Simple Ingredients You’ll Need

One of my favorite things about this recipe is its reliance on simple, powerhouse ingredients. No need to run to a specialty store for this one.

For the Salad

• Brussels Sprouts: You’ll need about one pound. Look for bright green, tightly packed heads. These are the star of the show!
• Bacon: About 6 to 8 slices of good-quality, thick-cut bacon. It does double duty, providing crunch for the salad and the flavorful fat for our dressing.
• Pecans: A half-cup of raw pecans, which we will toast to bring out their nutty flavor. Walnuts or sliced almonds work great, too.
• Dried Cranberries: These add a wonderful chewy texture and a pop of sweetness to balance the savory bacon. You can substitute dried cherries or even chopped dates.
• Parmesan Cheese: Freshly shaved or grated Parmesan adds a salty, nutty bite that ties everything together. Please, skip the pre-shredded kind in the green can if you can—the real stuff makes a huge difference.

For the Warm Bacon Dressing

• Shallot: One small shallot provides a delicate, sweet onion flavor that’s less overpowering than a regular onion.
• Apple Cider Vinegar: This brings the tangy acidity needed to cut through the richness of the bacon fat.
• Dijon Mustard: Not just for flavor! Dijon acts as an emulsifier, which is a fancy way of saying it helps the oil and vinegar mix together into a smooth, creamy dressing.
• Pure Maple Syrup: Just a touch of maple syrup enhances the sweetness of the cranberries and balances the vinegar. Make sure it’s pure maple syrup, not pancake syrup.
• Salt and Black Pepper: To taste.

How to Make the Best Shaved Brussel Sprout Salad

I’ve broken this down into four simple steps. The whole process flows beautifully from one step to the next, making it incredibly efficient.

Step 1: Prep Your Brussels Sprouts

This is the most important step for getting that perfect texture. We need to shave the sprouts, which means slicing them very thinly. This makes them tender and easy to eat raw.

You have two main options here:

1. By Hand: Wash and dry your sprouts. Trim off the tough bottom end and remove any yellowed or loose outer leaves. Then, place the sprout flat-side-down on your cutting board and carefully slice it as thinly as you can with a sharp knife.
2. With a Food Processor: This is my go-to shortcut! Just attach the slicing blade to your food processor, trim your sprouts, and feed them through the tube. It takes seconds to get a big bowl of perfectly shaved sprouts.

Step 2: Cook the Bacon and Toast the Nuts

• Place your bacon slices in a single layer in a large, cold skillet. Turning the heat to medium-low and letting the pan heat up with the bacon inside is the secret to perfectly rendered fat and crispy bacon.
• Cook, turning occasionally, until the bacon is brown and crisp. This usually takes about 8-10 minutes. While it’s cooking, you can toast your pecans. Simply place them in a dry skillet over medium heat for 3-5 minutes, shaking the pan often until they are fragrant. Watch them closely, as they can burn quickly!
• Once the bacon is done, use a slotted spoon to transfer it to a paper towel-lined plate. Leave about 3-4 tablespoons of that precious bacon grease in the skillet and discard the rest. Crumble the cooled bacon into bite-sized pieces.

Step 3: Create the Magical Warm Bacon Dressing

• Now for the fun part! With the skillet still on medium-low heat, add your minced shallot to the reserved bacon grease. Cook for just a minute or two until it’s soft and fragrant.
• Next, turn off the heat. This is important to prevent the dressing from splattering wildly. Whisk in the apple cider vinegar, Dijon mustard, and maple syrup. The warmth of the pan will bring it all together. Give it a taste and season with a little salt and freshly ground black pepper. That’s it! You’ve just made a restaurant-quality warm bacon dressing.

Step 4: Assemble Your Masterpiece

• In a large serving bowl, combine your shaved brussels sprouts, the toasted pecans, the dried cranberries, and about half of your crumbled bacon.
• Pour the warm dressing from the skillet all over the salad. Use tongs to toss everything together until the sprouts are lightly coated and have just started to wilt. The residual heat from the dressing gently softens the sprouts, making them incredibly delicious.
• Top the salad with the remaining crispy bacon and the shaved Parmesan cheese. Serve it immediately while it’s at its best.

Helpful Tools for This Recipe

• Large Skillet: A 12-inch skillet is perfect for cooking bacon without overcrowding.
• Sharp Chef’s Knife or Food Processor: Essential for getting those paper-thin sprout slices.
• Large Mixing Bowl: You need plenty of room to toss the salad without making a mess.
• Whisk: For creating a perfectly smooth dressing.

A Salad Worth Talking About

This shaved brussel sprout salad has become one of my most requested recipes. It’s the perfect blend of comforting and fresh, making it a wonderful easy side dish for an autumn feast, a holiday table, or even just a Tuesday night dinner alongside some grilled chicken or pork. It proves that with the right technique, even the humblest vegetables can become something truly special. I hope you and your family love it as much as mine does. Happy cooking!

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