Bacon Brussels Sprouts Salad

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Quick Summary

Bacon Brussels Sprouts Salad- salad with roasted and shaved brussels sprouts, bacon, farro, grapes, candied pecans, and Parmesan cheese. This salad is loaded with flavor and perfect for Thanksgiving or along side any meal.

bacon brussels sprouts salad with grapes, pecans, and parmesan cheese in bowl.

Whenever I want to impress my friends and family with a salad, I make this Bacon Brussels Sprouts Salad. It is always a crowd pleaser, even people who claim they don’t like brussels sprouts, LOVE this salad.

This salad is super satisfying and has lots of delicious flavors and textures. The salad is made with shredded brussels sprouts, roasted brussels sprouts, crispy bacon, hearty farro, sweet candied pecans, juicy grapes, and freshly grated Parmesan cheese. Toss with a light lemon honey shallot dressing and enjoy!

I usually serve this salad as a side dish, but it is heart enough to be a main dish too. It is also the perfect side dish for Thanksgiving and Christmas.

brussels sprouts being cut on a wood cutting board with salad ingredients in bowls.

Salad Ingredients

  • Brussels sprouts– you will need 2 cups of quartered brussels sprouts that will get roasted in the oven AND 2 cups of shaved brussels sprouts for the base of the salad.
  • Olive oil– for roasting the sprouts.
  • Bacon– chopped!
  • Arugula– if you don’t care for arugula, spinach will work!
  • Cooked Farro– I love using the quick cooking farro from Trader Joe’s. You can also use brown rice, wild rice, orzo, or quinoa.
  • Grapes– red grapes add a pop of color and sweetness.
  • Candied pecans– my homemade candied pecans are the BEST, but you can use regular pecans, walnuts, walnuts, or even pistachios.
  • Parmesan– use freshly grated Parmesan.
salad dressing ingredients in small bowls.

Salad Dressing

  • Champagne or white balsamic vinegar– if you can’t find champagne or white balsamic, apple cider vinegar will work.
  • Honey– to sweeten the dressing. Pure maple syrup will work too.
  • Dijon mustard– to add help bind the ingredients together and to add a little tang.
  • Lemon juice– so fresh!
  • Shallot– look for shallot by the garlic in the grocery store.
  • Garlic-finely chopped or you can use a garlic press.
  • Olive oil– for the base of the dressing.
roasted brussels sprouts on baking sheet with parchment paper.

How to Make Bacon Brussels Sprouts Salad

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer.
  • Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.
cooked chopped bacon in white bowl to make bacon brussels sprouts salad.
  • While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.
brussels sprouts, arugula, farro, parmesan cheese, grapes, pecans, and bacon in salad serving bowl.
  • In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.
lemon shallot salad dressing in bowl.
  • To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.
shredded brussels sprout salad with bacon in bowl with wood salad servers.
  • Drizzle the dressing over the salad and toss until well combined. Season with additional salt and pepper, if desired. Serve.

Serving Suggestions

This salad can be served as a side dish or a main dish. Serve with crusty bread, biscuits, or cornbread. It also pairs nicely with any of these main dishes.

How to Store

  • Store leftover salad in an airtight container for up to 3 days.
  • If you want to meal prep the salad, you can cook the farro and bacon in advance. You can also make the candied pecans ahead of time. They will keep in a container or jar for up to 1 month. The dressing will keep in a jar or container for up to 1 week.
bacon brussels sprouts salad in white salad bowl with wood spoons.

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Bacon Brussels Sprouts Salad

Salad with roasted and shaved brussels sprouts, bacon, farro, grapes, candied pecans, and Parmesan cheese. This salad is loaded with flavor and perfect for Thanksgiving or along side any meal.
4.60 from 5 votes

Ingredients
  

For the salad:

  • 2 cups Brussels sprouts, washed and quartered
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, for seasoning
  • 10 strips bacon chopped
  • 5 cups baby arugula
  • 2 cups shaved Brussels sprouts*
  • 1 1/2 cups cooked farro, can use brown rice, wild rice, orzo, or quinoa
  • 1 1/2 cups seedless red grapes halved
  • 3/4 cup chopped candied pecans, or regular pecans or walnuts
  • 1/2 cup freshly grated Parmesan

For the dressing:

Instructions
 

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer. Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.
  • While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.
  • In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.
  • To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.
  • Drizzle the dressing over the salad and toss until well combined. Season with additional salt and pepper, if desired. Serve.

Notes

To shave the brussels sprouts you can use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
Cook farro according to package instructions. 

Nutrition

Calories: 402kcal, Carbohydrates: 30g, Protein: 9g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.04g, Cholesterol: 22mg, Sodium: 355mg, Potassium: 382mg, Fiber: 4g, Sugar: 16g, Vitamin A: 709IU, Vitamin C: 41mg, Calcium: 131mg, Iron: 2mg
Keywords bacon, brussels sprouts

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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