Shredded Brussels Sprout Candied Bacon Salad Recipe

I absolutely love this Shredded Brussels Sprout Candied Bacon Salad Recipe because it’s the perfect blend of crunchy, sweet, savory, and just a little spicy — everything you want in a salad that feels indulgent but still fresh and bright. The candied bacon with rosemary and maple syrup gives it this addictive, caramelized crunch that pairs beautifully with the crisp shaved Brussels sprouts and kale. When I first tried this salad, it quickly became a family favorite, especially during the holidays when you want something a bit fancy but still easy to whip up.

You’ll find that this salad works wonders as a side dish for dinner parties, potlucks, or even just a satisfying lunch. What makes this Shredded Brussels Sprout Candied Bacon Salad Recipe worth trying is how the cinnamon cider dressing brings it all together with a warm, tangy kick that’s so unexpected but perfectly balanced. I promise once you make it, you’ll want to come back to it again for the incredible textures and flavors.

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Ingredients You’ll Need

Each ingredient in this Shredded Brussels Sprout Candied Bacon Salad Recipe plays a role in layering those delicious flavors and textures. When choosing your ingredients, aim for freshness—especially the greens and pomegranate arils—to keep the salad bright and lively.

• Bacon: Choose thick-cut for maximum flavor and a great crisp texture after baking.
• Fresh rosemary: Adds a fragrant herbal note that pairs perfectly with the maple and bacon.
• Brown sugar: Helps caramelize the bacon for that signature candied effect.
• Pure maple syrup: Adds natural sweetness and depth beyond plain sugar.
• Cayenne pepper: Just a touch gives the salad a subtle kick without overwhelming.
• Walnuts: Toasted with butter in the oven for extra crunch and nuttiness.
• Salted butter: Used to coat the walnuts, bringing richness and a slightly salty finish.
• Shredded Brussels sprouts: I use a mandoline or sharp knife to thinly slice for the best texture.
• Kale: Adds hearty, earthy green note—massaging it with the dressing makes it softer and more enjoyable.
• Pomegranate arils: Bursts of juicy tartness that brighten every bite.
• Manchego cheese: Its nutty, slightly tangy flavor works amazing here.
• Pepitas (optional): Another crunch element if you want to take the texture even further.
• Extra virgin olive oil, apple cider vinegar, shallot, fresh thyme, orange zest, cinnamon, kosher salt, and black pepper: All come together in the cinnamon cider dressing that’s bright, tangy, and lightly spiced.

Variations

I love mixing up this salad depending on the season or my mood. Don’t hesitate to personalize this Shredded Brussels Sprout Candied Bacon Salad Recipe based on what you have on hand or your dietary preferences—it’s very forgiving and still delicious.

• Vegetarian Variation: Skip the bacon and toast extra walnuts, pepitas, or add roasted chickpeas for crunch and protein.
• Spice Level: If you like more heat, add a pinch of smoked paprika or extra cayenne to the bacon mixture.
• Cheese Swap: I’ve tried crumbled feta or shaved Parmesan instead of manchego with tasty results.
• Seasonal Twists: Swap kale for spinach in spring or toss in dried cranberries for a sweeter holiday vibe.

How to Make Shredded Brussels Sprout Candied Bacon Salad Recipe

Step 1: Candy the bacon and roast walnuts

Preheat your oven to 400°F and line a baking sheet with parchment paper to keep things simple. Mix the chopped bacon with fresh rosemary, brown sugar, maple syrup, and cayenne pepper, then spread it evenly on the sheet. After 5 minutes of roasting—the bacon will start to crisp—toss in the walnuts and butter. Pop it back in the oven for 8-10 minutes until the bacon is golden and caramelized and the walnuts are toasted. Keep an eye on it so it doesn’t burn; the smell at this stage is irresistible, I always have to resist sneaking a bite!

Step 2: Prep your greens

While the bacon and walnuts do their thing, shred your Brussels sprouts thinly—I find a mandoline makes this step fast and gives the best texture—or use a sharp knife and take your time. Toss the shredded Brussels sprouts with chopped kale in a large bowl. This combo makes the salad hearty without being heavy, and the kale holds up well against the dressing.

Step 3: Whisk up the cinnamon cider dressing

In a small bowl or jar, combine extra virgin olive oil, apple cider vinegar, chopped shallot, fresh thyme, orange zest, cinnamon, salt, and pepper. I usually shake mine in a jar to get everything emulsified and ready to pour over the greens. This dressing is where the salad gets that subtle warmth and tang that makes it so unique and comforting.

Step 4: Toss, massage, and assemble

Pour the cinnamon cider dressing over the shredded greens and get in there to massage it gently for a couple of minutes. Massaging softens the kale and Brussels sprouts, making the salad more tender and easier to enjoy. Add the pomegranate arils and grated manchego cheese and mix to combine evenly. Finally, lay the warm candied bacon and walnuts on top—you want to add these while warm to keep their texture perfect. Serve immediately, or at room temperature if you prefer.

How to Serve Shredded Brussels Sprout Candied Bacon Salad Recipe

Garnishes

I love topping this salad with extra pomegranate seeds for color and zing. Sprinkle a few toasted pepitas for added crunch if you like, and a few grinds of fresh black pepper just before serving adds a little bite that balances the sweet bacon nicely.

Side Dishes

This salad pairs beautifully with roasted chicken or pork tenderloin, especially during cooler months. I’ve also enjoyed it alongside a warm bowl of creamy butternut squash soup for a cozy fall meal. For casual lunches, a crusty bread and some sharp cheddar cheese complement it well.

Creative Ways to Present

For special occasions, I sometimes serve this salad layered in clear glass bowls so the colors pop—green, red pomegranate, golden bacon, and creamy cheese. Another fun idea is to stuff it into large avocado halves or serve in small mason jars as a grab-and-go salad for parties.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 2 days. To keep the bacon and walnuts from going soggy, I store them separately and add just before serving again—that little trick keeps everything tasting fresh and crisp.

Freezing

Because of the fresh greens and the bacon’s texture, I don’t recommend freezing this salad. The delicate balance of flavors and textures tends to get lost once thawed, and the salad can become watery.

Reheating

If you want to enjoy leftovers warm, gently reheat the candied bacon and walnuts in a skillet for a minute or two, then toss with chilled salad greens and dressing at serving time. Avoid microwaving the whole salad to keep those crispy textures intact.

FAQs

Final Thoughts

If you’re looking for a salad that surprises with each bite yet stays comforting and approachable, this Shredded Brussels Sprout Candied Bacon Salad Recipe is exactly what you need. It’s one of those dishes I keep coming back to because it’s both impressive for guests and easy enough for a weeknight. Trust me, once you try it, you’ll be hooked on the sweet-savory combo and the delightful crunch. So go ahead, make this salad and enjoy the happy dance that comes after your first delicious forkful!

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