Brussels Sprout Salad

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If you ever find yourself getting bored with salad recipes, you know that you’ll do anything you can to change things up. Enter: brussels sprout salad.

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As I’ve gotten older, I’ve become a big fan of brussels sprouts. Whether they’re roasted and drizzled with reduced balsamic, or they’re steamed and salted, I have a real appreciation for this little veggie.

As I was aiming to make more salads, and better ones, I thought that I would try it out with raw brussels sprouts.

Not only are they crunchy when they’re raw, but they absorb flavors beautifully.

So, I thought a brussel sprout salad might be a good option.

Somewhere down the line I had my brussels sprouts tossed in a dijon mustard sauce, so I thought it would make a good dressing along with some bacon.

How to make this Brussels sprout salad

This salad is actually REALLY easy to make.

Start by rinsing off your brussels sprouts and patting them completely dry.

With a food processor, or grater, finely grate your brussels sprouts. You can also hand chop them into fine pieces.

It’s optional to add salt here. I personally don’t feel like I need it because there’s enough flavor in the dressing.

Set aside your brussels sprouts and grab a bowl to make the dressing and toppings.

In a pan, the oven, or air fryer, cook 4 pieces of bacon to crumble on the top of the salad. Drain them on a paper towel, and then chop them into generous pieces. Set aside.

For the dressing, you’ll add together dijon mustard, avocado oil, red wine vinegar, garlic and onion powder. Add a little water to thin out the mixture a tablespoon at a time. The dressing should be creamy, but not runny.

Then, combine your dressing and shaved brussels sprouts in a bowl, coating the salad mixture well.

Sprinkle the bacon on top, and enjoy! I hope you like this Brussels sprout salad! Be sure to pin the recipe and leave a review.

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