Jump to Recipe Whole 30Egg Free
This shredded Brussels sprouts salad is loaded with so many delicious things! Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette. It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch.
As much as I love Brussels sprouts (and eat them constantly!) there were no Brussels sprouts salad recipes on the blog until now.
Part of me thought another Brussels sprouts salad recipe just wasn’t necessary in the vast land of the internet where I’m sure there are thousands, at least.
But, as it turned out I just couldn’t stop thinking about making a brussels sprouts salad, and of course eating the salad, with ALL the good stuff in it.
And so here we are now with a Brussels sprouts salad that will satisfy all your cravings. As long as your cravings are along the lines of my own 😉
So of course, we’re starting out here with the main ingredient – sprouts! To shred them, you can slice them super thin, OR you can buy them pre-shredded at many grocery stores.
For this recipe, I actually used pre-shredded + shredded some myself based on what I had available.
Then we have bacon. It’s nearly impossible for me to create a brussels sprouts recipe without bacon. These two are meant to be together in all circumstances. There are so many brands now that make sugar-free (Whole30 compliant) bacon, so it’s basically the perfect addition to any Whole30 veggie recipe!
I saved a little bit of rendered bacon fat to toss with the raw brussels sprouts. It’s not part of the dressing, but I find it gives them great flavor and slightly softens the sprouts’ texture even before you toss with dressing.
Next, I used the already-hot skillet to toast some chopped hazelnuts. Any nut will work here – use your favorite! They add flavor, more crunch, and that “toasty” quality that makes any salad a whole lot better.
After the nuts, we have chopped apples. Use a sweet-crisp like honeycrisp or pink lady – those happen to be my favorites and complement the other ingredients so well.
The dressing is a light vinaigrette sweetened with either dates (for Whole30) or maple syrup if you prefer, plus apple juice.
Lemon juice or apple cider vinegar gives it the perfect sweet-tangy flavor. Avocado oil or light olive oil allows the apple flavor to shine through. The salad can be dressed either ahead of time or right before serving. A big plus – the already-dressed leftovers save very well!
I hope you’re ready to make your new favorite salad – let’s get our bacon fried and brussels sprouts shredded and go!
Brussels Sprouts Salad with Bacon and Apple Vinaigrette {Paleo, Whole30 Option}
Brussels Sprouts Salad with Bacon and Apple Vinaigrette
This shredded Brussels sprouts salad is loaded with so many delicious things! Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette. It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch. Prep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesCourse:Salad, Side DishCuisine:Paleo, Whole30Servings: 10 side dish servings
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Ingredients
Vinaigrette:
3Tbspapple juice3Tbspapple cider vinegar or lemon juice1Tbspmustard brown or dijon 1 1/2tbspdate pasteor syrup, *or pure maple syrup or honey (use date paste* for Whole30)1/2tspcinnamon1/2tsponion powder1/2cuplight olive oil or avocado oilSea salt and black pepper to taste
Salad:
1lbbrussels sproutsraw, shredded (sliced very thinly) or pre-shredded Brussels sprouts8slicesnitrate free baconsugar free for Whole30, cut into pieces1tbsprendered bacon fat2/3cuphazelnutschopped, or nuts of choiceSea salt for nuts1medapplechopped2tsplemon juice1/2cupdried cranberriesfruit-sweetened for Whole30
Instructions
Have all ingredients prepped and ready to go before beginning.Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*
Recipe Notes
*This salad can be dressed ahead of time and even tastes better leftover since the Brussels sprouts are so hearty. You can dress the salad before serving as well.
Nutrition
Calories: 292kcalCarbohydrates: 16gProtein: 5gFat: 24gSaturated Fat: 4gCholesterol: 12mgSodium: 148mgPotassium: 296mgFiber: 3gSugar: 9gVitamin A: 360IUVitamin C: 40.3mgCalcium: 34mgIron: 1.2mg
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Want More Whole30 Brussels Sprouts Recipes? Try One of These!
Roasted Brussels Sprouts with Apples and Bacon
Creamy Chicken with Brussels Sprouts and Bacon
Paleo Breakfast Casserole
Garlic Balsamic Roasted Brussels Sprouts with Bacon
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