Shredded Brussels Sprout Candied Bacon Salad Recipe

I absolutely love this Shredded Brussels Sprout Candied Bacon Salad Recipe because it’s one of those dishes that feels both elegant and comforting at the same time. The crispy, sweetly spiced candied bacon paired with fresh, shredded Brussels sprouts and kale makes every bite a delightful dance of flavors and textures. When I first tried this salad, I was blown away by how such simple ingredients could come together to create something so special – it’s the kind of recipe I find myself craving especially during cozy fall dinners or holiday get-togethers.

You’ll find that this salad works beautifully as a hearty lunch or a stunning side for dinner parties – it’s colorful, packed with nutrition, and yes, irresistibly tasty thanks to that candied bacon twist. Plus, the cinnamon cider dressing adds a subtle warmth and zest that ties everything together perfectly. If you’ve been hunting for a salad that impresses without a ton of fuss, this Shredded Brussels Sprout Candied Bacon Salad Recipe is definitely worth trying.

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Ingredients You’ll Need

The ingredients for this Shredded Brussels Sprout Candied Bacon Salad Recipe combine fresh greens with candied nuts and bacon to create dynamic flavors. I always recommend picking the freshest Brussels sprouts and a good quality bacon because they make all the difference in taste and texture.

• Bacon: Choose thick-cut for extra crunch and flavor when candied.
• Fresh Rosemary: Adds a fragrant, woodsy aroma that complements the bacon beautifully.
• Brown Sugar: Helps the bacon caramelize into that irresistible candied coating.
• Pure Maple Syrup: Adds natural sweetness and depth, enhancing the bacon’s flavor.
• Cayenne Pepper: Gives just a subtle kick to balance the sweetness – adjust to your heat preference.
• Walnuts: Toasted and tossed with butter, they bring warmth and crunch.
• Salted Butter: Coats the nuts and bacon, enriching that candy-like texture.
• Shredded Brussels Sprouts: The star of the salad – shredded for ease of eating and bright flavor.
• Chopped Kale: Adds a hearty green base with a bit of chew.
• Pomegranate Arils: For bursts of juicy sweetness and gorgeous color.
• Grated Manchego Cheese: Nutty and salty, it rounds out the salad perfectly.
• Pepitas (optional): Adds extra crunch and a subtle nutty note.
• Cinnamon Cider Dressing Ingredients (Olive Oil, Apple Cider Vinegar, Shallot, Fresh Thyme, Orange Zest, Cinnamon, Salt, and Pepper): These combine to make a sweet-spiced, tangy dressing that ties everything together.

Variations

I love how adaptable this Shredded Brussels Sprout Candied Bacon Salad Recipe is, so I often tweak it based on what I have on hand or the occasion. Feel free to experiment with different nuts, cheeses, or even swap kale for other greens you prefer.

• Nut Swap: Sometimes I use pecans instead of walnuts for a sweeter crunch that pairs nicely with the bacon.
• Cheese Variation: Goat cheese is a tangy alternative I’ve tried and enjoyed, especially for a creamier bite.
• Make It Vegan: You can replace bacon with smoked tempeh or coconut bacon and opt out of cheese for a vegan-friendly version.
• Seasonal Twist: Try adding roasted butternut squash or apples for a fall-inspired upgrade.

How to Make Shredded Brussels Sprout Candied Bacon Salad Recipe

Step 1: Create That Irresistible Candied Bacon and Nuts

Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss together the chopped bacon, fresh rosemary, brown sugar, pure maple syrup, and cayenne pepper right on your baking sheet. Spread them out evenly so every piece gets crispy and caramelized. Bake for about 5 minutes until the bacon just starts to crisp. Then add in the chopped walnuts and butter—toss everything gently to coat, and bake for another 8–10 minutes. Keep an eye on it near the end because it can go from perfect to burnt quickly. The goal is sticky, crunchy candy-coated bacon and nuts that are still tender enough to bite through without feeling hard.

Step 2: Prep Fresh Greens & Make the Dressing

While your bacon and nuts are cooking, shred your Brussels sprouts finely and chop the kale. I like to use the thicker stems of the Brussels sprouts, but feel free to remove tougher parts if you want a more tender bite. Combine these greens in a large salad bowl. For the dressing, whisk together olive oil, apple cider vinegar, finely chopped shallot, fresh thyme leaves, orange zest, cinnamon, salt, and pepper. If you don’t want to whisk by hand, a quick shake in a jar works just as well. Pour the dressing over the greens and massage it in—this softens the kale and sprouts, making the salad more tender and flavorful.

Step 3: Assemble and Serve Warm

After tossing the dressed greens with pomegranate arils and grated Manchego cheese, top the salad with the warm candied bacon and walnuts. Their warmth brings out the flavors beautifully and slightly melts the cheese, which I absolutely adore. Serve the salad warm or at room temperature. It’s so satisfying either way. Just a heads up: if you make it ahead, add the bacon and nuts last so they stay crisp.

How to Serve Shredded Brussels Sprout Candied Bacon Salad Recipe

Garnishes

I often sprinkle some extra fresh rosemary or thyme leaves on top to brighten the look and flavor. A little extra grated Manchego or even shaved Parmesan adds a nice salty touch. If I’m feeling fancy, a few whole pepitas or chopped toasted walnuts on top give a lovely finishing crunch that I find my guests really appreciate.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon when I’m making a full meal. Sometimes I serve it alongside warm crusty bread or even creamy mashed potatoes to balance the crunch and tang. For casual meals, a bowl of soup alongside makes for a perfect combo.

Creative Ways to Present

For holiday dinners, I like to present this salad layered in a clear glass trifle bowl to show off the beautiful colors of the pomegranate arils and greens. You can also build individual salad cups in small mason jars for a fun party presentation. Another trick I’ve tried is serving it atop a giant grilled flatbread for a shareable salad-pizza twist!

Make Ahead and Storage

Storing Leftovers

My experience with leftover Shredded Brussels Sprout Candied Bacon Salad Recipe is that it keeps well in an airtight container in the fridge for up to 2 days. I always store the candied bacon and walnuts separately to prevent sogginess. Then just mix everything together again before serving.

Freezing

I don’t recommend freezing this salad because the fresh greens and dressing don’t freeze well, and the bacon won’t stay crispy once thawed. It’s best enjoyed fresh for that perfect crunch and flavor combination.

Reheating

If you want to reheat leftovers, gently warm the candied bacon and walnuts in the oven to bring back their crispiness, then toss them with fresh greens and dressing. I don’t recommend microwaving the whole salad as it can make the greens limp and the bacon chewy.

FAQs

Final Thoughts

This Shredded Brussels Sprout Candied Bacon Salad Recipe has become one of my absolute favorites, not just because it tastes amazing but because it brings so much joy to my table and to guests. It’s the kind of salad that makes you pause and appreciate the harmony of simple ingredients transformed into something special. I encourage you to give it a try—you might find it turning into your go-to salad for entertaining or a wholesome meal that feels like a treat any day of the week.

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