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!
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✔️ 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! 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!
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.
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.
📋 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.
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.
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.
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.
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.
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 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.
🙋🏼 Frequently Asked Questions
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.
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.
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, like this Fig Balsamic Reduction and this Elderberry White Balsamic Vinegar.
- 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.
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!
Balsamic Brussels Sprout Salad
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.
Nutrition
Recipe from Tyler Bain, Inspired By: White Chocolate Grille
NOTE: This post was published in July of 2016, but was republished with an updated step-by-step instructions, pictures and tips in January 2022.
Linda
I'm all about brussels sprout and this one is my new favorite!
Amanda Mason
Yeah! I'm so glad you love it!! Let me know what other recipes of mine you try! I can't wait to hear!
Liz
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!
Amanda Mason
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!
Maplesyruomama
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.
Amanda Mason
Yeah! I'm glad you like it! I know - it's a great way to get the brussels sprouts in !!!!
Bintu - recipes from a pantry
Such a tasty looking salad. Sprouts with bacon go well together too.
Amanda Mason
Thanks! Bacon goes well with everything! LOL!
Dannii @ Hungry Healthy Happy
I love making salads with brussels sprouts - especially with loads of balsamic vinegar.
Amanda Mason
This one is SOOO good! I've never liked brussel sprouts until I ate this recipe! It's now a family favorite!