Bacon Brussels Sprouts Salad

Why This Bacon Brussels Sprouts Salad Converts Sprout Haters

If you think you don’t like Brussels sprouts, this salad might change your mind. I’ve been serving it at holiday dinners for years, and it always gets compliments. The combination of roasted and shaved sprouts gives you two textures in one bite: tender caramelized edges and fresh crunch. Crispy bacon, chewy farro, sweet grapes, and candied pecans round it out. A tangy lemon honey shallot dressing ties everything together. It works as a hearty side or even a main dish.

What Makes This Brussels Sprouts Salad Special

• Two textures from one vegetable. Roasting half the sprouts brings out sweetness and a tender bite, while the shaved raw sprouts add crunch.
• A balanced mix of sweet, savory, and tangy. Grapes and candied pecans provide sweetness, bacon adds salt and smoke, and the dressing brightens it all with lemon and vinegar.
• Great for make-ahead entertaining. You can cook the farro and bacon, make the dressing, and toast the pecans up to a day ahead, then toss everything together just before serving.

Key Ingredients for a Flavorful Brussels Sprouts Salad

• Brussels sprouts: You’ll need both quartered sprouts for roasting and shaved sprouts for the raw base. Shaving them yourself from whole sprouts is fresher than pre-shredded bags, which can be dry.
• Bacon: Thick-cut bacon holds up better and gives more substance. Cook it until very crispy so it stays crunchy in the salad.
• Candied pecans: Homemade are best (the recipe is on the site), but store-bought work. Keep an eye on them while toasting, they burn quickly.

Kitchen Tools You’ll Need for This Salad

• Sheet pan lined with parchment for roasting the sprouts evenly.
• Large skillet for cooking the bacon.
• Large mixing bowl for tossing the salad.
• Mandoline or food processor (optional) for shaving Brussels sprouts quickly.

Tips for Making This Brussels Sprouts Salad Successfully

When roasting the Brussels sprouts, keep an eye on them after 20 minutes. Smaller sprouts may cook faster, larger ones may need the full 30. For the bacon, stir it occasionally so the pieces crisp evenly without burning. If you’re prepping ahead, cook the bacon and farro, and make the dressing up to a week in advance. Toss the salad with dressing right before serving to keep the arugula from wilting.

Expert Tips for Perfect Bacon Brussels Sprouts Salad

To get the best texture from your roasted Brussels sprouts, cut them into quarters and spread them in a single layer on the pan. Crowding will steam them instead of roasting. Flip halfway through for even browning. For the shaved sprouts, you can use a mandoline or the slicing blade of a food processor, just watch your fingers. Freshly grated Parmesan melts into the salad better than pre-shredded.

Delicious Variations for This Brussels Sprouts Salad

If you don’t have farro, try brown rice, wild rice, or quinoa. For a nut-free version, use pepitas or sunflower seeds instead of candied pecans. Swap the arugula for spinach if you prefer a milder green. To make it dairy-free, omit the Parmesan or use a vegan alternative. You can also turn it into a main dish by adding shredded rotisserie chicken or grilled shrimp.

What to Serve with This Brussels Sprouts Salad

This salad works as a side for holiday feasts or alongside simple weeknight dinners. Serve it with crusty bread, cornbread, or buttermilk biscuits. It pairs especially well with roasted chicken, honey mustard chicken, or a slow cooker French dip sandwich. For a lighter meal, add a bowl of butternut squash soup.

How to Store Leftover Brussels Sprouts Salad

Store any leftover salad in an airtight container in the fridge for up to 3 days. The arugula will soften, but the flavors will still be good. For meal prep, keep the dressing separate and add it when ready to eat. The dressing keeps in a jar for up to a week. Candied pecans can be stored at room temperature in a sealed container for up to a month.

Frequently Asked Questions About This Brussels Sprouts Salad