Shaved Brussels Sprout and Candied Bacon Salad Recipe

This Shaved Brussels Sprout and Candied Bacon Salad Recipe is the crunchy, sweet and salty bowl that steals the Thanksgiving table. Paper thin shaved Brussels sprouts are tossed with candied bacon, shaved Parmesan, and toasted pecans in a bright maple Dijon dressing. It is fresh, bold, and completely different from the usual holiday salad.

For more fresh favourites, try our Winter Citrus Salad, our Pear and Gorgonzola Salad with Candied Walnuts and our Fig Hazelnut and Goat Cheese Salad.

What Makes This Shaved Brussels Sprout and Candied Bacon Salad So Good

The magic is in the texture. Shaving the sprouts turns a vegetable many people avoid into delicate ribbons that stay crisp for hours, even after dressing. Against them, the candied bacon is sweet, smoky, and crunchy, and the pecans add a buttery bite.

It is also the rare holiday salad that can be made ahead. The sturdy sprouts do not wilt the way lettuce does, so you can dress the bowl an hour before dinner and it will still be crunchy when guests sit down. That makes it a lifesaver on a busy cooking day.

The Key Ingredients

A short list of fresh staples is all this classic needs.

The Brussels Sprouts

Choose small, tight, bright green sprouts with no yellow leaves. Trim the stem end, peel away any loose outer leaves, and shave them as thin as you can with a sharp knife or a mandoline.

The Candied Bacon

Thick cut bacon baked with brown sugar and a pinch of black pepper turns crisp, sweet, and smoky. Let it cool fully before crumbling, so it stays crunchy in the salad.

The Maple Dijon Dressing

Maple syrup, Dijon mustard, apple cider vinegar, and olive oil make a sweet and tangy dressing that coats the ribbons without weighing them down. Shake it in a jar so it emulsifies.

How to Make Shaved Brussels Sprout and Candied Bacon Salad

The method is simple: candy, shave, whisk, and toss.

• Candy the bacon: bake bacon with brown sugar at 400 degrees F for 18 to 20 minutes.
• Cool and crumble: let the bacon cool fully, then crumble it into bite sized pieces.
• Shave the sprouts: trim the ends and slice the sprouts paper thin.
• Toast the pecans: warm them in a dry skillet for 2 minutes until fragrant.
• Whisk the dressing: shake maple syrup, Dijon, vinegar, olive oil, salt, and pepper in a jar.
• Toss and serve: combine sprouts, bacon, pecans, and Parmesan, then toss with dressing.

Mistakes to Avoid

Shaving Too Thick

Thick slices stay tough and bitter, which is why so many people think they dislike Brussels sprouts. Shave them as thin as you possibly can for a tender, delicate salad.

Dressing Hours Early

The sprouts are sturdy, but a dressing left on all day still softens them. Toss the salad no more than an hour before serving for the best crunch.

Adding Warm Bacon

Warm bacon wilts the sprouts and melts the cheese. Let the bacon cool completely before it goes into the bowl.

What to Serve with Shaved Brussels Sprout and Candied Bacon Salad

This is a bold, crunchy salad, and it loves a rich main:

• Herb roasted turkey breast, for a fresh crunch beside the roast
• Brown sugar glazed ham, where the salad cuts the sweetness
• Garlic herb prime rib, for a crisp contrast to the rich beef
• Roast chicken, for a simple dinner that feels like a feast

Make It Your Own

The recipe welcomes tweaks. Add dried cranberries or pomegranate seeds for jewel like colour and tartness, or swap the pecans for walnuts. Crumbled goat cheese works in place of Parmesan, and a spoonful of grainy mustard in the dressing adds bite. For a vegetarian version, leave out the bacon and add smoked almonds for the same salty crunch.

Make This Shaved Brussels Sprout and Candied Bacon Salad Today

Crunchy, sweet, salty, and ready ahead of time, this is the salad your holiday table has been missing. Shave the sprouts and toss the bowl tonight. Browse more of our Salad recipes for more fresh holiday bowls.