Vegan Brussels Sprout Salad Recipe

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Whether it be for a holiday meal, a potluck, or a simple dinner at home, a Brussels sprout salad makes for a perfect side dish! Full of vibrant greens and low in saturated fats, this is a fast and healthy option for both vegan and non-vegan diners alike.

While you can make this salad year round, it is especially delicious in Fall when the nuts and Brussels sprouts are in season. It makes the perfect harvest salad or Thanksgiving side dish.

About This Brussels Sprout Salad Recipe

If you’ve been following me for a while, you know I don’t always love to eat veggies. But, after Big Sister was born our new parents group got together for a potluck, and someone brought a Paleo bacon and shaved Brussels sprouts salad.

I had never really eaten Brussels sprouts before then, but the salad was awesome and I kept making it.  

This is a super fast and easy recipe, and I bet you have all of the ingredients to make it in your pantry! This recipe can accommodate vegan, gluten free, and low calorie diets.

** I am updating this recipe. I went through a vegan phase and it was great. It’s over now- and I am standing by the fact that this salad is 1,000% better with bacon. For the vegan version- just take the bacon out!

Brussels Sprout Salad Recipe

• 1.5 lbs Brussels Sprouts
• 5 slices of bacon
• 1/4 C walnuts or cashews
• 1/2 bunch scallions, finely chopped
• 1/4 C olive oil (or oil of your choice) + 1 tablespoon
• 1/4 C  vegan dijon mustard 
• 1/4 tsp black pepper 
• 3 TBS fresh lemon juice
• 2 TBS apple cider vinegar 

Optional: dried cherries , rasins or cranberries 

Instructions:

Shred the Brussels sprouts using the blade setting on the food processor or thinly slice the Brussels sprouts with a knife. (You can find already shaved Brussels sprouts in a package at Trader Joe’s and they are awesome for this recipe).

Cook the bacon in a large sautee pan on medium heat until crispy. Remove and drain most of the bacon grease.

Pan fry the shredded sprouts in the bacon until they start to brown. I add the nuts and dried fruit after about 3-5 minutes.  

Whisk together the olive oil, mustard, black pepper, lemon juice and apple cider vinegar to form a sauce. After tasting, add salt and pepper if desired.

Pour sauce over Brussels sprouts in the pan, add scallions and optional dried fruit. Serve warm, at room temperature, or chilled.  

Notes:

Note: The original recipe calls for toasting the nuts in the oven for 7-10 minutes at 325. I do not find that the taste of the salad changes significantly and it’s more work, so I just throw the nuts into the pan and roast them with the Brussels sprouts.

Substitutions

You can do turkey bacon in place of regular bacon.

Many people substitute vegetable oil, canola oil or sunflower oil for the olive oil.

The sauce for this recipe would go great on broccoli, cauliflower or even shredded cabbage.

Garnishing the salad with goat cheese or a sprinkle of feta cheese adds  wonderful creaminess and texture!

Variations

For the vegan version of this recipe, you simply omit the bacon and add an extra teaspoon of oil.

Heat the oil on medium heat and pan fry the shredded sprouts until they start to brown. Follow the rest of the recipe above and you have a great vegan salad!

Related recipe: Sugar Free Crispy Asian Brussels Sprouts Recipe

Serving Suggestions

I love to eat this salad with pulled or or our carnitas recipe. It’s also great with our Butternut Squash Soup and some fresh bread.

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