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White laced plate containing Brussels Sprout Salad topped with a vinaigrette dressing and cranberries, garlic and Parmesan cheese on table.
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5 from 5 votes

Brussels Sprout Salad

This wonderful mixture is out of this world! The combination of the balsamic vinegar dressing on the cool and crisp brussels sprouts leave your tastebuds wanting more! Add a bit of bacon, dried cranberries and fresh parmesan cheese and you have one incredible salad that pairs perfectly with so many dishes! This one is addicting!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Salad
Cuisine: Dinner, Lunch
Servings: 8 servings
Calories: 199kcal
Author: Amanda Mason



  • 1 bag Brussel Sprouts, (6 cups)
  • ¼ cup dried cranberries
  • ¼ cup bacon, chopped (you can use turkey bacon or pork bacon)
  • 2 teaspoons garlic, minced
  • 4 Tablespoons Parmesan Cheese, fresh shaved


  • ¼ cup Balsamic Vinegar
  • cup Extra Virgin Olive Oil
  • 1 Tablespoon Dijon Mustard
  • ¼ teaspoon each:
  • Salt
  • Pepper
  • Parsley
  • onion powder
  • garlic powder


  • Mix all ingredients for the salad dressing and set aside.
  • Cut the stems off the brussels sprouts and peel off the outer layer of leaves. Each sprout you can usually cut the stem off, peel the outer leaves off, then cut another section of the stem off and peel another couple of layers off. You can save the brussels sprout hearts for other uses.
  • Blanch the brussels sprout leaves; in a medium saucepan bring salted water to boil. Make an ice bath with ice and drinking water in a mixing bowl and set aside.
  • In small batches, boil the leaves for 20-30 seconds, until the color of the leaves brighten but the leaves are still crisp.
  • Immediately skim out and put in the ice bath. Once the leaves have cooled you can remove them to a salad spinner to get rid of the excess water.
  • Dice the bacon into bits and then cook in as sauté pan until crispy to make your own bacon bits. Tyler added a little bit of the minced fresh garlic and some parsley while frying the bacon bits. Skim the bits out of the pan and set aside to drain.
  • Mix the brussel sprouts leaves, bacon, and dried cranberries before serving.
  • Use a vegetable peeler to shave parmesan cheese on to the top of the salad before presenting.
  • Slowly pour on the salad dressing and toss to mix. Store any leftover salad in the refrigerator.


Calories: 199kcal | Carbohydrates: 4g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 122mg | Potassium: 19mg | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 0.2mg