Shredded Brussels Sprout Candied Bacon Salad Recipe

I absolutely love this Shredded Brussels Sprout Candied Bacon Salad Recipe because it’s that perfect mix of crispy, sweet, and tangy that keeps you coming back for more. When I first tried it, the way the candied bacon and crunchy Brussels sprouts played together blew me away — it’s like a salad that feels indulgent but still fresh and light. You’ll find that it’s great for everything from weekday dinners to holiday sides, and it actually keeps well if you want to make it ahead.

This salad works so well when you want something a little fancy but still easy to prep. The balance of flavors — with the warmth of roasted rosemary bacon, the zing of the cinnamon cider dressing, and that crunch from the walnuts — makes it worth trying for yourself. Plus, it’s a wonderful way to get more greens on your plate without feeling like you’re eating “just salad.” With this Shredded Brussels Sprout Candied Bacon Salad Recipe, you’re in for a treat!

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Ingredients You’ll Need

The ingredients here work beautifully together — each adds a special touch of texture or flavor. When shopping, look for fresh Brussels sprouts and crisp kale to keep that satisfying crunch, and find good-quality bacon since it really shines as the star in this salad.

• Bacon: Choose thick-cut if you want extra meaty texture for the candied treatment.
• Fresh rosemary: Adds woodsy aroma that elevates the bacon’s flavor.
• Brown sugar: Key for that irresistible candied sweetness on the bacon.
• Pure maple syrup: Adds natural sweetness and depth, not cloying but rich.
• Cayenne pepper: Just a touch brings warmth and balances the sugar.
• Walnuts: Toasted and buttery, they add crunch and earthiness.
• Salted butter: Used in roasting walnuts, boosts richness.
• Shredded Brussels sprouts: Fresh and thinly shredded for a tender bite.
• Chopped kale: Adds a robust green note and more texture variety.
• Pomegranate arils: Bright, juicy bursts that add beautiful color and tartness.
• Grated manchego cheese: A nutty, creamy finish that ties the salad together.
• Pepitas (optional): Pumpkin seeds add another layer of crunch and nuttiness if you like.
• Extra virgin olive oil: For dressing richness and flow.
• Apple cider vinegar: Brings a bright tang to the dressing.
• Shallot: Adds gentle sharpness and depth in the dressing.
• Fresh thyme leaves: Herbal lift to freshen the flavor.
• Orange zest: A fragrant and citrusy note in the vinaigrette.
• Cinnamon: Gives warmth and unexpected complexity.
• Kosher salt and black pepper: For balance and seasoning.

Variations

I love customizing this Shredded Brussels Sprout Candied Bacon Salad Recipe depending on the season or my mood. You can easily swap out ingredients or add extras to fit your tastes, making it a go-to that never gets boring.

• Vegetarian Version: I sometimes leave out the bacon and add toasted pecans or chickpeas for crunch and protein.
• Different Greens: Mixed baby greens or arugula work well too if you want milder or peppery notes.
• Spice Level: Adjust the cayenne — I usually add an extra pinch when I want a little extra heat.
• Cheese Swap: Try Parmesan or aged Gouda if Manchego isn’t handy, both add great depth.

How to Make Shredded Brussels Sprout Candied Bacon Salad Recipe

Step 1: Candy the Bacon and Walnuts

Preheat your oven to 400°F and line a baking sheet with parchment paper—this makes cleanup a breeze! Toss chopped bacon with fresh rosemary, brown sugar, maple syrup, and cayenne on the sheet. Arrange everything in an even layer and bake for about 5 minutes, just until the bacon starts crisping and caramelizing. Then add the walnuts and butter, tossing to coat them all nicely. Slide it back in the oven for another 8-10 minutes, but keep a close eye so nothing burns—you want sticky, caramelized bacon and toasted walnuts packed with flavor.

Step 2: Prep the Greens and Dressing

While your bacon and walnuts bake, shred your Brussels sprouts finely. I like using a food processor for this step—it’s faster and gives you that perfect thin shred everyone loves. Chop your kale and toss it with the sprouts in a large bowl. In a jar or bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, chopped shallot, fresh thyme, orange zest, cinnamon, salt, and pepper. Pour it over the greens and give everything a good massage — yes, massage the kale! This softens the leaves and helps the flavors soak in.

Step 3: Toss and Serve

Add pomegranate arils and grated Manchego cheese to the dressed greens, giving it a gentle toss to combine. Finally, pile your warm candied bacon and walnuts on top. This salad is beautiful served warm or at room temperature, and honestly, I find the flavors even melt together more beautifully after sitting for just a few minutes.

How to Serve Shredded Brussels Sprout Candied Bacon Salad Recipe

Garnishes

I often sprinkle a few extra pomegranate seeds and toasted pepitas on top for more crunch and a pop of color. Sometimes I grate a bit more Manchego over the top right before serving because that extra cheesy touch just elevates the whole salad experience.

Side Dishes

This salad pairs wonderfully with roasted chicken or pork loin. I love pairing it with something simple and roasted so the salad can shine as the fresh, crunchy counterpoint on my plate.

Creative Ways to Present

For holiday dinners, I like serving it in a beautiful wooden bowl and topping it with edible flowers or fresh herb sprigs. It’s also fun to plate the salad in individual jars or clear bowls for gatherings — the layers of bacon, pomegranate, and greens just look stunning.

Make Ahead and Storage

Storing Leftovers

I usually keep the salad components separately if possible. The greens with dressing can be refrigerated in an airtight container, and I store the candied bacon and walnuts in a small container. This way, when I’m ready to eat leftovers, the bacon stays crisp longer. The salad stays good for about 2-3 days, which is great for a few days of lunches or light dinners.

Freezing

I don’t recommend freezing this salad because the fresh greens and dressing won’t keep their texture well after thawing. If you want to meal prep, it’s best to make the components fresh but store leftovers in the fridge instead.

Reheating

If you enjoy this salad warm, I reheat just the candied bacon and walnuts gently in a skillet over low heat. Then toss it back with the chilled greens right before serving. This keeps the greens fresh while giving you that cozy warm bacon flavor.

FAQs

Final Thoughts

This Shredded Brussels Sprout Candied Bacon Salad Recipe really holds a special place in my kitchen. It’s one of those dishes I turn to when I want to feel like I’m eating something both healthy and a little indulgent at the same time — and my family goes crazy for it every time. I hope you enjoy making it as much as I do and that it becomes a favorite you reach for over and over. Trust me, once you’ve tried those candied bacon bits against the tender sprouts and sweet pomegranate, you’ll keep coming back! Give it a go, and don’t hesitate to make it your own.

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