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brussel sprout salad with bacon and garlic bread

Brussels Sprout Salad

  • Author: Mila Clarke Buckley
  • Total Time: 15 minutes


This Brussels sprout salad with dijon mustard vinaigrette and bacon is a crunchy crowd pleaser and a yummy salad. 


Units Scale


  1. Start by rinsing off your brussels sprouts and patting them completely dry.
  2. With a food processor, or grater, finely grate your brussels sprouts. It’s optional to add salt here. I personally don’t feel like I need it because there’s enough flavor in the dressing.
  3. Set aside your brussels sprouts and grab a bowl to make the dressing and toppings.
  4. 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.
  5. 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.
  6. Then, combine your dressing and shaved brussels sprouts in a bowl, coating the salad mixture well.
  7. Sprinkle the bacon on top, and enjoy!


This recipe is yummy, but brussels sprouts have a strong scent, so be prepared for that! 

  • Prep Time: 5 minutes
  • Cook Time: 10
  • Category: Salad
  • Method: Raw Cooking
  • Cuisine: American


  • Serving Size: 1/2 cup
  • Calories: 136
  • Sugar: 1.4 g
  • Sodium: 462.3 mg
  • Fat: 9.9 g
  • Carbohydrates: 5.5 g
  • Fiber: 2.1 g
  • Protein: 4.2 g
  • Cholesterol: 12.3 mg

Keywords: salad, brussels sprouts, brussels sprout salad, brussels sprout salad.

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