We’re living in the middle of a Brussels sprout renaissance! A new species of Brussels sprouts completely transformed the vegetable from bitter to beautiful; it’s certainly worth celebrating with Brussels Sprout Salad! The refreshing sprouts are sliced thin to maximize their leafy goodness and crunch, emphasized by the succulent crispiness of bacon bits and chopped almonds. A zesty, citrus-infused dressing makes the most of the fresh garden flavors, and parmesan cheese… well parmesan cheese just brings the party! Brussels Sprout Salad will make you wonder why anyone would reject these incredible vegetables!

image 22257


For the dressing:

  • 1 lemon, juiced
  • 1 orange, juiced
  • 3 tablespoons apple cider
  • 1 shallot, minced
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • pepper, to taste

For the salad:

  • 1 1/2 pounds Brussels sprouts
  • 1 cup almonds
  • 6 slices bacon, cooked, crumbled or chopped
  • 1 cup parmesan cheese, grated


Step 1 –Combine the lemon juice, the orange juice, the apple cider, the shallots, the salt, and the pepper in a small bowl.

Step 2 –In a slow steady stream, whisk in the olive oil until the dressing looks creamy, about 1-2 minutes.

Step 3 –Slice the Brussels sprouts with a mandolin as thin as possible and discard the stems.

Step 4 –Fluff and separate the Brussels sprouts a little.

Step 5 –Pulse the almonds in a food processor until finely chopped.

Step 6 –Toss the Brussels sprouts, the almonds, the bacon, the cheese, and the dressing together in a large bowl.

Step 7 –Serve.