Shaved Brussels Sprout Salad with Lemon Vinaigrette

This Brussels sprout salad brings together classic autumn flavors in a lively, textured salad. Finely shredded sprouts provide a crisp base, while bacon adds smoky crunch and sharp white cheddar lends tangy creaminess. Sweet honey-crisp apple and candied pecans introduce sweetness and contrast. The apple cider vinaigrette brightens everything with a hint of acidity and honey-sweet balance. It makes a generous batch suitable for meal prep, potlucks, or a hearty side at a dinner party.

Ingredients

• 24 oz Brussels sprouts, roots trimmed
• 8 slices bacon
• 7 oz extra sharp white cheddar, crumbled or shredded
• 2 medium honeycrisp apples, chopped
• 1/2 red onion, thinly shaved
• 4 oz candied pecans

Vinaigrette

• 2 tablespoons bacon grease (or substitute olive oil)
• 2 large garlic cloves, grated or finely minced
• 1 teaspoon Dijon mustard
• 2 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil

Note: This ingredient list makes a large batch. If you prefer fewer servings, halve the quantities. Keep undressed salad components refrigerated for up to four days and dress just before serving to preserve texture.

Instructions

1. Make the dressing: Combine the bacon grease, grated garlic, Dijon mustard, honey, salt, pepper, apple cider vinegar, and extra virgin olive oil in a jar or small bowl. Close the jar and shake vigorously, or whisk in a bowl until emulsified. Taste and adjust seasoning as needed.

2. Cook the bacon: Preheat the oven to 375°F (190°C). Lay bacon slices on a baking sheet or broiler pan so they are not overlapping. Bake for 20 minutes, then flip the slices and bake an additional 5–10 minutes until crisp. Remove to paper towels to drain and cool, then chop into bite-sized pieces.

3. Shred the vegetables: Use the shredding attachment of a food processor to thinly slice the Brussels sprouts—if your machine has settings, aim for a thin, salad-like shred. Shred the red onion on a lower setting or use a mandoline or a sharp knife to slice it paper-thin. Thin shredding keeps the sprouts tender while maintaining a pleasant crunch.

4. Assemble the salad: In a large bowl, combine the shredded Brussels sprouts, shaved red onion, crumbled cheddar, chopped bacon, diced apples, and candied pecans. Pour in dressing gradually, tossing to coat evenly. Add as much or as little vinaigrette as you prefer—start with half and add more to taste.

5. Serve and store: Serve immediately for the best texture, or chill briefly to meld flavors. If preparing ahead, store the undressed salad base in an airtight container and add the dressing just before serving. Dressed salad is best eaten within a day or two, while the base will stay fresh up to four days.

This recipe yields a generous amount, which makes it ideal for meal prep or sharing at gatherings. I like to keep the shredded sprouts, apples, cheese, and pecans undressed in the refrigerator and add the vinaigrette when I’m ready to eat—this preserves the crunchy texture.

Cheddar: An extra-sharp white cheddar brings an assertive, tangy note that complements the sweet apple and honey in the dressing. If you prefer a milder flavor, use a semi-sharp cheddar or swap for feta for a saltier finish.

Fruit swaps: If apples aren’t in season or you’d like variation, try pomegranate arils, dried cherries, or pears for a different sweet-tart contrast.

Nuts: Candied pecans provide sweetness and crunch. For a less sweet option, use toasted pecans or walnuts with a light sprinkle of salt.

Bacon alternative: For a vegetarian version, omit the bacon and use smoked paprika in the dressing or add roasted chickpeas for texture and smoky flavor.

Storage tip: Keep dressing separate and store in the refrigerator for up to one week. Rewhisk or shake before using if the oil separates.