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    Home » Recipes » Salads

    Balsamic Brussels Sprout Salad

    Published: Jan 28, 2022 · Modified: Sep 2, 2024 by Amanda Mason · 30 Comments

    Yield 8 servings
    Cook 5 minutes minutes
    Prep 45 minutes minutes
    Jump to Recipe
    White laced plate containing Brussels Sprout Salad topped with a vinaigrette dressing and cranberries, garlic and Parmesan cheese on table.
    White laced plate containing Brussels Sprout Salad topped with a vinaigrette dressing and cranberries, garlic and Parmesan cheese on table.
    White bowl containing Brussel Sprouts, Parmesan cheese, cranberries and vinaigrette dressing on wooden table.
    Bottle of vinaigrette dressing sitting on wooden table, brussels sprouts, garlic and cranberries on table.
    Brussel-Sprouts-Salad White laced place containing Brussels Sprout Salad topped with bacon and cranberries, fork full on salad.
    Brown bowl containing Brussels Sprout Salad topped with Parmesan cheese, bacon and cranberries sitting on a wooden table.
    Person cutting the ends off Brussels Sprouts, brussels sprout leaves on table.
    Brussels sprouts being blanched in a boiling pot of water.

    This wonderful mixture is out of this world! This brussels sprout salad recipe is tossed in a homemade balsamic vinegar dressing on a bed of cool and crisp brussels sprouts. Add crispy bacon, dried cranberries, and fresh shaved Parmesan cheese and you have one incredible tasting salad that pairs perfectly with so many dinner recipes!

    White laced plate containing Brussels Sprout Salad topped with a vinaigrette dressing and cranberries, garlic and Parmesan cheese on table.
    Jump to:
    • ✔️ Quick Recipe Overview
    • ℹ️ Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 📋 Step-By-Step Recipe Instructions
    • 🙋🏼 Frequently Asked Questions
    • 💭 Expert Tips
    • 🥗 Other Salad Recipes You'll Love!
    • Balsamic Brussels Sprout Salad

    ✔️ Quick Recipe Overview

    Why This Is The Absolute BEST Brussels Sprout Salad Recipe:
    The combination of the cool brussel sprouts paired with chopped bacon and combined with the balsamic dressing and dried cranberries delivers a restaurant quality salad like you've never tasted!

    How Long It Takes: 50 minutes

    Equipment You'll Need:
    colander/salad spinner, skillet, pot, knife, cutting board, grater

    Get ready to be impressed because this balsamic brussel sprouts salad is beyond tasty! And similar to this cauliflower and pea salad, every bite is full of crunch and refreshing flavor. Most brussels sprouts recipes I enjoy are either roasted or baked to perfection. And to be honest, I never thought I would enjoy a cold brussels sprout salad, but I was pleasantly surprised when I took my first bite and tasted the flavor combination with the balsamic dressing. This is a restaurant quality salad that you can make at home! And it pairs amazingly well with my sautéed chicken in mustard cream sauce and my lemon butter chicken recipe!

    White bowl containing Brussel Sprouts, Parmesan cheese, cranberries and vinaigrette dressing on wooden table.

    ℹ️ Why This Recipe Works


    1. It can be prepped and made ahead of time.

    2. The perfect side dish that pairs well with any dinner, and it's festive enough to grace your holiday table!

    3. Brussels sprouts are super high in fiber, vitamin K and C, and contains a lot of antioxidants.

    3. Those who typically don't like brussels sprouts really enjoy this salad!


    🛒 Ingredients You'll Need

    For the salad, you'll need about 6 cups of brussels sprouts. I trim the brussels sprouts as opposed to shaving them for this recipe. I also cut bacon and sauté it with fresh minced garlic. You can use either pork or turkey bacon. I've used both and the flavor is amazing regardless of the type you choose to use. Top with freshly grated or shaved parmesan cheese.

    Wooden table containing brussels sprout salad, turkey bacon, Parmesan cheese, Dijon mustard, olive oil and balsamic vinegar.

    The homemade balsamic dressing is made with a light and simple flavored balsamic vinegar that is then mixed with extra-virgin olive oil. I also add dijon mustard because it pairs incredibly well with the balsamic and olive oil base. I also add salt and pepper as well as onion and garlic powder.

    A bowl of Balsamic Dijon vinaigrette dressing being whisked.

    📋 Step-By-Step Recipe Instructions

    This is a really easy recipe to make and I'm going to walk you through it step-by-step. First, you're going to trim the ends off the brussels sprouts and discard. Then, peel off each leaf until you get to the heart. Do this to each brussel sprout and then rinse well in a colander.

    Person cutting the ends off Brussels Sprouts, brussels sprout leaves on table.

    Fill a large pot with water. Add a pinch of salt and bring the water to a boil. While waiting for the water to boil, prepare an ice bath by getting out a big bowl and filling it with ice and water. Set aside.

    Once the water comes to a boil, add in the brussels sprouts leaves in small batches and blanch for 20-30 seconds in the boiling water. Expert Tip: 20-30 seconds is all you need for the color of the leaves to brighten, yet remain crisp.

    Brussels sprouts being blanched in a boiling pot of water.

    After the brussels sprouts blanch, immediately skim them out of the boiling water and put them in the ice bath. As they start to cool in the ice bath, the leaves will turn a bright green. Fresh and crisp brussels sprouts are exactly what you need for this salad! Remove them from the ice bath and place them in a salad spinner.

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    Blanched Brussel Sprouts in a bowl of ice water.

    Next, sauté the bacon with the fresh minced garlic. When the bacon is done, cut it into bite-size pieces. Sauté the pieces with 2 cloves of minced garlic.

    Turkey bacon and garlic being sauteed in a pan.

    While the brussels sprouts are drying and the bacon is cooling, combine the balsamic vinegar, EVOO, dijon mustard and seasonings in a medium-sized bowl. Mix well and set aside.

    Bottle of vinaigrette dressing sitting on wooden table, brussels sprouts, garlic and cranberries on table.

    Add the brussels sprouts, chopped bacon, and dried cranberries to a large bowl. Drizzle on the balsamic vinegarette dressing and mix well. Top with freshly shaved or grated parmesan cheese and fresh ground black pepper.

    Brown bowl containing Brussels Sprout Salad topped with Parmesan cheese, bacon and cranberries sitting on a wooden table.

    Serve immediately with your favorite dinner recipe or enjoy on its own! It pairs amazingly well with this easy sesame chicken recipe. This salad also tastes incredible with a fancier dish like this marinated filet mignon recipe.

    White laced place containing Brussels Sprout Salad topped with bacon and cranberries, fork full on salad.

    🙋🏼 Frequently Asked Questions

    What do you need to blanch brussel sprouts?

    Blanching means to plunge something (a vegetable in this case) quickly into boiling water and leave it submerged for a short amount of time. Once you remove the vegetable from the water, it needs to be immediately placed into a bowl of ice water, also called an ice bath. For this brussels sprout salad, blanching is needed so the leaves can regain their color and that crisp crunch. It also helps get rid of some of the bitter taste a brussel sprout naturally contains.

    Is it better to eat brussels sprouts raw or cooked?

    You can eat brussels sprouts either raw or cooked. Either method is safe. If you want to enjoy them raw, they will taste slightly bitter and have a similar taste to cabbage, just stronger. Many people opt to roast or bake them because they are easy to season and taste amazing cooked.

    Can I use shaved brussel sprouts in this salad?

    You can, yes. Simply skip the blanching step and instead shave the brussel sprouts using any of the following methods:

    1. Trim the stems and discard. Run the vegetables through a food processor and pulse until shaved. This is the easiest and fastest method.

    2. Use a mandoline slicer.

    3. Slice using a sharp knife.

    💭 Expert Tips

    • You can use a traditional style balsamic vinegar, but if you have a flavored one, use it! Balsamic reductions also work really well.
    • Both turkey and pork bacon work well and taste amazing in this recipe. If you're looking for a healthier version, turkey bacon is the better option.
    • To make this recipe ahead of time, prepare all the ingredients according to the instructions, including the step for blanching. Store each ingredient in a separate container and place in the refrigerator. Combine the salad ingredients and drizzle on the dressing when you're ready to serve.
    • The salad and dressing ingredients can be combined, stored in the refrigerator, and enjoyed within 24 hours before the salad gets soggy.
    • Do not freeze. It's best fresh.
    White laced plate containing a Brussels Sprouts salad sitting on a wooden table, fork on table.

    I've been known to serve this balsamic brussel sprouts salad during the holiday season with this delicious smoked turkey breast recipe. And I love the flavor combination when it's served with this savory smoked spiral ham, especially when it's paired with this easy to make cranberry orange relish.

    🥗 Other Salad Recipes You'll Love!

    I've been know to come up with some creative salads like this crunchy and fresh cauliflower pea salad. The velvety texture of the dressing mixed with peas and cashews are incredibly tasty! And if you like egg salad, try my healthier version of this avocado egg salad. It's packed with nutrition. It's also great on a sandwich or used as a chip with your favorite cracker or vegetable!


    Love this recipe? Leave a 5-star rating and a review of how it turned out in the comment section below!

    Try any of my other fresh and delicious salad recipes to pair with your next meal! You're going to love them all! If you have any questions, I'm here to help answer them!

    White laced plate containing Brussels Sprout Salad topped with a vinaigrette dressing and cranberries, garlic and Parmesan cheese on table.

    Balsamic Brussels Sprout Salad

    This wonderful mixture is out of this world! This brussels sprout salad recipe is tossed in a homemade balsamic vinegar dressing on a bed of cool and crisp brussels sprouts. Add crispy bacon, dried cranberries, and fresh shaved Parmesan cheese and you have one incredible tasting salad that pairs perfectly with so many dinner recipes!
    5 from 7 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Dinner, Lunch
    Prep Time: 45 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings
    Calories: 219kcal
    Author: Amanda Mason

    Ingredients

    For the salad

    • 1 bag brussel sprouts, (about 6 cups)
    • ¼ cup dried cranberries
    • ¼ cup bacon, chopped (turkey or pork bacon) 4-5 slices.
    • 2 teaspoons garlic, minced
    • 4 Tablespoons parmesan cheese, freshly graed or shaved

    For the balsamic dressing

    • ¼ cup balsamic vinegar
    • ⅔ cup extra virgin-olive oil
    • 1 Tablespoon dijon mustard
    • ¼ teaspoon onion powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon garlic powder
    • ¼ teaspoon chopped parsley, optional

    Instructions

    • Trim the ends off the brussels sprouts and discard. Then, peel off each leaf until you get to the heart. Do this to each brussel sprout and then rinse well.
    • Fill a large pot with water. Add a pinch of salt and bring the water to a boil. While waiting for the water to boil, make an ice bath by getting out a big bowl and filling it with ice and water. Set aside.
    • Once the water comes to a boil, add in the brussels sprouts leaves in small batches and blanch for 20-30 seconds in the boiling water.
      Expert Tip: 20-30 seconds is all you need for the color of the leaves to brighten, yet remain crisp.
    • With a slotted spoon, remove the leaves from the boiling water and put them in the ice bath. Once the leaves have cooled in the ice bath, (about 1 minute) you'll notice how the leaves turn a bright green.
    • Once they've cooled, place them in a salad spinner to get rid of the excess water. Set aside to dry.
    • In a large skillet, sauté the uncooked bacon. Once the bacon is done, cut it into bite-size pieces and then sauté with 2 cloves of minced garlic for 1-2 minutes. Once done, set aside.
    • While the brussels sprouts are drying and the bacon is cooling, combine the the balsamic vinegar, EVOO, dijon mustard, and seasoning in a medium-sized bowl. Mix well and set aside.
    • Add the brussels sprouts, chopped bacon, and dried cranberries to a large bowl. Drizzle on the balsamic vinegarette dressing and mix well. Top with freshly shaved or grated parmesan cheese and fresh ground black pepper.
    • Serve immediately.

    Notes

    • You can use a traditional style balsamic vinegar, but if you have a flavored one, use it! Balsamic reductions also work really well.
    • For the bacon, both turkey and pork bacon work well and taste amazing. If you're looking for a healthier version, turkey bacon is the better option.
    • To make this recipe ahead of time, prepare all the ingredients according to the instructions, including the step for blanching. Store each ingredient in a separate container and place in the refrigerator. When you're ready to stir, combine the salad ingredients and drizzle on the dressing and serve.
    • The salad and dressing ingredients can be combined, stored in the refrigerator, and enjoyed within 24 hours before the salad gets soggy.
    • Do not freeze. This is enjoyed best when it's fresh.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 219kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 206mg | Potassium: 197mg | Fiber: 2g | Sugar: 5g | Vitamin A: 342IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

    Recipe from Tyler Bain, Inspired By: White Chocolate Grille

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    About Amanda Mason

    Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

    Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

    Reader Interactions

    Comments

      5 from 7 votes

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      Recipe Rating




       

    1. Linda

      February 04, 2022 at 3:24 pm

      5 stars
      I'm all about brussels sprout and this one is my new favorite!

      Reply
      • Amanda Mason

        February 04, 2022 at 7:40 pm

        Yeah! I'm so glad you love it!! Let me know what other recipes of mine you try! I can't wait to hear!

        Reply
    2. Liz

      February 04, 2022 at 10:30 am

      5 stars
      Brussels sprouts have become a new liking of mine! Took me a few years, but I came around to them. I've been trying various types of recipes for them, but this one is a first! Excited to give it a try!

      Reply
      • Amanda Mason

        February 04, 2022 at 12:03 pm

        This recipe is phenomenal! You are going to love this one. The flavor combination is so good. Let me know what you think and how it turns out!

        Reply
    3. Maplesyruomama

      September 13, 2016 at 2:15 pm

      5 stars
      Tried it for the second time and instead of the tedious leaf separating just the the sprouts into the cuisinart...much speedier. I make it w/ our bacon and it's really awesome! Ty for the recipe.

      Reply
      • Amanda Mason

        September 13, 2016 at 2:17 pm

        Yeah! I'm glad you like it! I know - it's a great way to get the brussels sprouts in !!!!

        Reply
    4. Bintu - recipes from a pantry

      August 21, 2016 at 1:36 pm

      5 stars
      Such a tasty looking salad. Sprouts with bacon go well together too.

      Reply
      • Amanda Mason

        August 21, 2016 at 4:26 pm

        Thanks! Bacon goes well with everything! LOL!

        Reply
    5. Dannii @ Hungry Healthy Happy

      August 20, 2016 at 1:02 pm

      5 stars
      I love making salads with brussels sprouts - especially with loads of balsamic vinegar.

      Reply
      • Amanda Mason

        August 20, 2016 at 2:40 pm

        This one is SOOO good! I've never liked brussel sprouts until I ate this recipe! It's now a family favorite!

        Reply
    « Older Comments

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