Shaved Brussels Sprout Salad

  • Author: Stephanie
  • Prep Time: 20 min
  • Cook Time: 6
  • Total Time: 26
  • Yield: 6-8 1x
  • Category: Salad


A wonderful fall salad with shaved brussels sprouts, crispy bacon, goat cheese, pecans, and apples with a citrus shallot vinaigrette




  • Small shallot, finely minced (about 2 tbsp)
  • 2 tbsp red wine vinegar
  • 3 tbsp fresh squeezed lemon juice
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper


  • 1 1/2 lbs brussels sprouts, stems removed and shaved
  • 5 strips applewood smoked bacon, chopped
  • 1 fuji apple, 1/2 sliced & the rest roughly chopped
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup pecans


  • Rinse brussels sprouts and trim ends. Using a mandoline or knife, carefully slice sprouts into thin pieces. Try to make them as uniform as possible if not using a mandoline. Place in a large bowl.
  • Put together the vinaigrette. In a small bowl whisk together minced shallot, olive oil, freshly squeezed lemon juice, salt & pepper. Once mixed, pour over the brussel sprouts, mix together, then cover with plastic wrap and let it sit and marinate for 20 minutes.
  • While the brussels marinate, cook the bacon. Slice bacon and cook in a cast iron skillet until crispy (about 6-8 minutes). Place on a plate with paper towel to drain excess fat.
  • Combine all the ingredients together in the large bowl, can transfer to a nicer serving dish.


  • Make sure brussels are sliced thin and uniformly
  • Let brussels marinate in vinaigrette for 20 minutes

Keywords: salad, brussel sprouts, goat cheese, bacon, fall salad