Brussels Sprout Salad With Citrus Vinaigrette Recipe

I love how this Healthy Brussels Sprout Salad turns raw shaved sprouts into something bright, crisp, tangy, smoky, and completely crave-worthy. One forkful has citrusy zing, tart cranberries, buttery pecans, and bacon in every crunchy bite.

I’m obsessed with this Brussels sprout salad because it hits that sharp, crunchy, salty thing I crave when I want a salad with actual attitude. The shaved Brussels sprouts keep every bite fresh and snappy, while crisp bacon barges in with smoky little punches that make me keep going back for more.

And that citrus vinaigrette? Bright, tangy, a little sweet, and exactly what all that crunch needs.

I love how it feels healthy without acting precious about it. But also, it’s bold enough to sit next to the main dish and not fade into the background.

Big salad energy.

Ingredients

• Shaved Brussels sprouts make it crunchy, fresh, and way less boring than lettuce.
• Crispy bacon brings salty bits that make every forkful feel a little special.
• Toasted pecans add warm crunch, plus they make the salad feel hearty.
• Dried tart cranberries give sweet chew and a pop of bright color.
• Red onion adds a sharp bite, but sliced thin, it’s not bossy.
• Parmesan brings salty, nutty flavor that sticks to all those little shreds.
• Orange juice keeps the dressing sunny, sweet, and not too heavy.
• Lemon juice wakes everything up, basically like a little flavor alarm.
• Apple cider vinegar adds tang, so the salad doesn’t taste flat.
• Dijon mustard helps the vinaigrette come together and adds a tiny kick.
• Honey softens the citrus, so it’s bright without being too sour.
• Olive oil makes the dressing smooth and helps coat every crunchy bite.
• Salt and pepper finish it off, because yep, they still matter.

Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and very thinly shaved
• 6 slices bacon, cooked crisp and chopped
• 3/4 cup pecan halves, toasted and roughly chopped
• 1/2 cup dried tart cranberries
• 1/4 small red onion, very thinly sliced
• 1/3 cup freshly grated Parmesan cheese
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Cook bacon in a skillet over medium heat until crisp, transfer to a paper towel to drain, then chop into bite sized pieces.

2. Toast pecan halves in the same skillet over medium low heat for 3 to 5 minutes, stirring frequently, until fragrant; roughly chop and let cool.

3. Trim Brussels sprouts and use a mandoline or sharp knife to very thinly shave them into micro thin ribbons; place in a large mixing bowl.

4. Thinly slice 1/4 small red onion and add to the bowl with 1/2 cup dried tart cranberries, the chopped pecans, chopped bacon, and 1/3 cup freshly grated Parmesan cheese.

5. In a jar or small bowl combine 3 tablespoons fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1/3 cup extra virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; whisk or shake until emulsified.

6. Pour the citrus vinaigrette over the shaved Brussels sprout mixture and toss thoroughly to coat all ingredients.

7. Taste and adjust seasoning with additional salt, pepper, or a splash more lemon or orange juice if desired.

8. Let the salad sit for 10 to 15 minutes to allow the flavors to meld, then toss again and serve.

Equipment Needed

1. Large skillet or frying pan
2. Mandoline or sharp chef knife and cutting board
3. Large mixing bowl
4. Measuring cups and spoons
5. Small jar with lid or small bowl plus whisk for the vinaigrette
6. Spatula or tongs for cooking and handling bacon
7. Box grater or microplane for Parmesan
8. Paper towels and kitchen shears or knife for chopping bacon and pecans

FAQ

Brussels Sprout Salad With Citrus Vinaigrette Recipe Substitutions and Variations

• Bacon: turkey bacon, pancetta, smoked tempeh
• Pecan halves: walnuts, toasted almonds, sunflower seeds (for nut free)
• Dried tart cranberries: dried cherries, raisins, pomegranate arils (fresh)
• Freshly grated Parmesan: Pecorino Romano, grated Asiago, nutritional yeast (vegan)

Pro Tips

– Shave the sprouts as thin as you can and then give them a gentle toss or massage with a pinch of salt. That little softening makes them more tender and helps the dressing cling without turning the salad soggy.

– Reserve a teaspoon or two of the hot bacon fat and use it to toast the pecans for the first minute before finishing in plain oil. It adds a smoky, savory hit that plays really well with the cranberries and Parmesan.

– Toast the pecans until they are just fragrant, not dark. Chop them unevenly so you get a mix of crunchy nuggets and smaller bits for varied texture in every bite.

– Taste the dressing against the shaved sprouts before you add it all. If it feels flat, brighten it with another tiny splash of lemon. If it is too sharp, a touch more honey balances things without making it sweet.

– Make this a few hours ahead and keep it at room temperature for 20 minutes before serving. The flavors marry beautifully over time, and the salad will feel less raw and more complex without losing any brightness.