Brussel Sprout Salad

This shredded Brussels sprouts salad is loaded with so many delicious things!  Sweet chopped apples, crispy bacon, toasted hazelnuts and a sweet tangy apple vinaigrette.  It’s paleo, dairy-free, with a Whole30 option and perfect for a crowd or as a make ahead lunch.

Brussel Sprout Salad

Recipe by JadeCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Brussel Sprout Salad . As much as I love Brussels sprouts (and eat them constantly!) there were no Brussels sprouts salad recipes on the blog until now.

Part of me thought another Brussels sprouts salad recipe just wasn’t necessary in the vast land of the internet where I’m sure there are thousands, at least.


  • vinaigrette:

  • 3 Tbsp apple juice

  • 3 Tbsp apple cider vinegar or lemon juice

  • 1 Tbsp mustard brown or dijon

  • 1 1/2 tbsp date paste or syrup, *or pure maple syrup or honey (use date paste* for Whole30)

  • 1/2 tsp cinnamon

  • 1/2 tsp onion powder

  • 1/2 cup light olive oil or avocado oil

  • Sea salt and black pepper to taste

  • salad:

  • 1 lb brussels sprouts raw, shredded (sliced very thinly) or pre-shredded Brussels sprouts

  • 8 slices nitrate free bacon sugar free for Whole30, cut into pieces

  • 1 tbsp rendered bacon fat

  • 2/3 cup hazelnuts chopped, or nuts of choice

  • Sea salt for nuts

  • 1 med apple chopped

  • 2 tsp lemon juice

  • 1/2 cup dried cranberries fruit-sweetened for Whole30


  • Have all ingredients prepped and ready to go before beginning.
  • Heat a large skillet over medium high heat, add bacon pieces. Cook until crisp, stirring to evenly brown, then remove with a slotted spoon to drain on paper towels, save the bacon fat.
  • Place shredded Brussels sprouts in a large bowl and toss with bacon and 1 tbsp rendered bacon fat.
  • Meanwhile, heat the same skillet over medium heat and add the nuts, sprinkle with sea salt. Cook 3-5 minutes, stirring, until toasty, careful not to burn.
  • Toss the nuts with the Sprouts and bacon, then add the chopped apples. Sprinkle with lemon juice, then add the cranberries and toss.
  • To make the dressing, place all ingredients except for salt and pepper in a tall jar or container and use an immersion blender to combine. Taste, then add salt and pepper.
  • Toss about half the dressing with the salad, leaving the rest to serve with as extra. Serve and enjoy!*


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