Shredded Brussels Sprouts Salad with Bacon, Walnuts & Apricots
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This shredded brussels sprouts salad is the perfect mix of crunchy, salty, and sweet. Shredded brussels sprouts, bacon, walnuts, and apricots are tossed in a tangy four-ingredient dressing. It’s an easy winter or holiday salad that’s ready in just 20 minutes!
If this is your first time making a salad with Brussels sprouts, you’re in for a treat. I love how their crunchy texture adds a different element to leafy greens—it makes the salad feel a little heartier and more satisfying.
I shave the Brussels sprouts thin so they’re tender and easy to eat, then toss them with salty bacon, toasty walnuts, and sweet, chewy dried apricots. A simple tangy dressing brings everything together, and after a few minutes, the sprouts soften just enough while still keeping a bit of bite.
It’s quick, fresh, and easy to add to just about any meal, from weeknight dinners to holiday spreads. The leftovers hold up beautifully in the fridge and make a really great next-day lunch.
How to shave brussels sprouts for a salad
To shred the brussels sprouts for a salad, use a sharp knife to trim the tough stem end, then slice them in half to make two identical pieces.
Starting at the round end (or top), thinly slice the brussels sprouts, working your way down. You can also use a food processor or a mandolin (just be sure to use the guard to protect your fingers). You can also often find bags of shredded brussels sprouts at the grocery store.
What to eat with shaved brussels sprouts salad
For a quick and easy weeknight dinner, enjoy this salad with our pistachio crusted salmon or honey mustard chicken and potatoes.
For a festive feast, pair it with some of our holiday favorites like these pork chops with caramel apples, our best stuffing recipe ever, and sour cream and chive mashed potatoes.
Shredded Brussels Sprouts Salad with Bacon, Walnuts & Apricots
Ingredients
- 2 strips thick-cut bacon
- 4 cups shredded brussels sprouts ((see note))
- ½ cup toasted walnuts (chopped)
- ½ cup chopped dried apricots
Dressing
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoons honey
- ¼ teaspoon EACH: sea salt and pepper
Instructions
- Cook the bacon in a medium-sized frying pan over medium heat until crispy, about 8 minutes. Remove it from the pan and crumble it when it's cool enough to touch.2 strips thick-cut bacon
- While the bacon is cooking prep the brussels sprouts and make the dressing. Add the dressing ingredients to a small jar and shake well to mix it.¼ cup olive oil, 2 tablespoon apple cider vinegar, 2 tablespoons honey, ¼ teaspoon EACH: sea salt and pepper
- Add the shaved brussels sprouts, walnuts, apricots, and crumbled bacon to a large bowl.4 cups shredded brussels sprouts, ½ cup chopped dried apricots, ½ cup toasted walnuts
- Pour the dressing over the brussels sprouts and toss to coat well. Let the salad sit for about 10 minutes so the brussels soften a little.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our brussels sprouts recipes!
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