Shaved Brussels Sprout Salad

This shaved brussel sprout salad is crisp, bright, and packed with bacon, pecorino, pecans, and citrus-maple dressing. A perfect holiday side.

Course Salad/Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Servings Servings

Calories 191kcal

Get Recipe Ingredients

Cook the bacon: Add the bacon to a col skillet and cook over medium heat until crispy. Transfer to paper towels to drain, then crumble once cool. Reserve 1–2 tablespoons of the bacon fat for your dressing.
Shred the Brussels sprouts: Using a mandoline, food processor, or sharp knife, slice the sprouts into ultra-thin ribbons. Break them apart with your hands so they look fluffy and chopped, not dense like packaged slaw.
Assemble the salad: In a large salad bowl, combine the shredded Brussels sprouts, crumbled bacon, pomegranate arils, chopped pecans, and grated Pecorino. Toss gently to mix.
Make the dressing: In a jar or small bowl, whisk together the lemon juice, orange juice, maple syrup, Dijon mustard, apple cider vinegar, and the warm reserved bacon fat. Season with salt and pepper. Taste and adjust — more maple for sweetness, more vinegar for brightness, more bacon fat for richness.
Dress the salad: Pour the dressing over the Brussels sprout mixture and toss until every leaf is glossy and evenly coated.
Serve: Transfer to a serving bowl and enjoy right away for maximum crunch and brightness.

Make-ahead: Shred the Brussels sprouts and cook the bacon earlier in the day. Keep components separate and toss with dressing just before serving.
Extra sweetness: Add chopped dates, dried cherries, golden raisins, or candied pecans.
Perfect pairing: Serve alongside ham, pork tenderloin, salmon, or your full holiday spread — it’s a crowd favorite.
Texture tip: The thinner the sprouts, the better the salad. A mandoline gives that restaurant-level shave.