Brussels Sprout Salad

By • October 28, 2009 • 13 Comments

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Author Notes: My recipe is based on a Broccoli Salad recipe that my friend Louise gave me. Chances are, you've probably had that Broccoli Salad at a summer barbecue. I decided to tweak it a bit, and make it Fall-appropriate. It'd be nice next to some Thanksgiving roast turkey. Or even the next day, on a turkey sandwich. The dressing is so good, you'll want to eat it by the spoonful. Careful there. I like my salads lightly dressed, so if you think yours is a bit on the dry side, just double the recipe for the dressing.mrslarkin

Serves 6 - 8

Dressing

  • 1/4 cup mayonnaise
  • 1/8 cup sugar
  • 1/2 tablespoon apple cider vinegar

Salad

  • 2 10 oz. tubs Brussels sprouts
  • 1/2 cup diced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted pecans
  • 1/2 cup chopped crisp bacon
  1. For the dressing, whisk together the mayo, sugar and vinegar, and set aside. The sugar will disolve while you are preparing the salad.
  2. With a food processor fitted with the slicing disk, slice the Brussels sprouts. Transfer to a large bowl. Add onion, cranberries, pecans and bacon. Toss. Add dressing. Mix well and chill 2 - 5 hours, or serve immediately.
Jump to Comments (13)

Tags: brussel sprouts, Easy, Salads, Side Dishes, travels well

Comments (13) Questions (0)

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over 2 years ago lapadia

Love brussels and your recipe, similar to one I've made :)

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over 2 years ago PistachioDoughnut

I really love brussel sprouts..looks like I want some now....what else do you see in place of Bacon...to give that crunch or taste..

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Instead of bacon, I would go for something savory, salty, crunchy, like crisped parmigiano frico. Sprinkle over the salad at the end to retain the crunch!

For frico, finely grate parmigiano, sprinkle into circles on parchment paper and bake at 350 until crispy.

Open-uri20140817-18430-th7n

about 3 years ago Tbird

Would like to try this tomorrow night. I love sauteing (sp?) brussels sprouts with bacon. Should I warm the brussels sprouts up first before dressing?

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi, Tbird! I leave the Brussels sprouts raw. I love the crunch! But the dressed sprouts do get softer the longer you let it sit. Let me know if you try it!

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almost 4 years ago SKFitz

This is DELICIOUS. So tangy. I only used half the amount of brussels sprouts - maybe I just like a salad heavy on the "extras" :)

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That's so great to hear!! Nothing wrong with extras - especially if it involves bacon!!

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about 5 years ago Rhonda35

Looking forward to trying this.

Mrs._larkin_370

about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! I hope you like it Rhonda! You can also substitute 1/4 cup maple syrup for the sugar, which gives it an extra Autumn-y taste.

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about 5 years ago CMReeve

This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!

Mrs._larkin_370

about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you CM. Try it with maple syrup too, as I mentioned above to Rhonda.

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about 5 years ago CMReeve

This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!

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about 5 years ago CMReeve

This is a terrific fall reinterpretation. I think I'll like it better than the broccoli version - the sprouts will add that little certain something. Great one!