There are so many things that are special about this Brussels sprouts salad recipe. First, there are so many textures, which is not always the case in a salad made with a single vegetable. This is because some of the Brussels sprouts become soft and tender from the roasting in the oven, while the separated outer leaves get nicely crispy. Then they are mixed with shredded raw Brussels — I know! A Brussels sprouts trifecta! But surprisingly easy to make.

And then the homemade vinaigrette dressing is such a great contrast to the earthy sprouts. It’s a nice blend of lemon, hot sauce, soy sauce, shallots, and olive oil. Then some fresh mint and parsley are added, and it’s a generous amount. Oh, and then there’s the bacon.

Try serving this with Roast Chicken, Teriykai Salmon, or Pan-Fried Pork Chops.

The salad recipe was inspired by a recipe from The Home Cook. Every time I open Alex Guarnascelli’s cookbooks, I need to grab a little pack of Post-its because I want to make dozens of the recipes within.

This recipe is indicative of what is so terrific about her cooking. She plays with flavors everyone likes but gives them another layer of depth and sophistication and then layers on some bright notes. I love her food.

Crispy Brussels Sprouts Salad is a sophisticated but not at all complicated Brussels sprout dish that is pretty close to divine.

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Crispy Brussels Sprouts Salad with Bacon Ingredients

• Brussels sprouts – This veggie is best between June and December, which makes it a great fall and early winter salad. Seek out the freshest Brussels sprouts you can find because they’re the recipe’s main attraction!
• Thick-cut bacon – I also loved the way Guarnascelli used a bit of the fat from cooking the bacon in the vinaigrette. Kind of a Southern thing, but useful anywhere, any time.
• Shallots – A perfect salad-worthy member of the onion family.
• Extra-virgin olive oil
• Soy sauce – I am also a fan of using soy sauce as a seasoning in recipes that aren’t intrinsically Asian, and in playing with her recipe, I actually doubled the amount she suggested.
• Hot sauce – I added a touch of hot sauce to the recipe because I was in the mood for a little jolt of heat. In this case, I used harissa, but you can use whatever you want.
• Lemon juice – Fresh-squeezed lemon juice, of course.
• Fresh mint – Adds a cooling herbal touch to the salad.
• Fresh parsley – I love using whole parsley leaves in dishes of all kinds and letting it stand up as an herb, not just a garnish.

How to Make Crispy Brussels Sprouts Salad

1. Cook the bacon: Preheat the oven to 375 degrees. Heat a skillet over medium-high heat and sauté the bacon until it becomes crispy, about 12 minutes. Drain on paper towels, reserving the fat in the pan.
2. Prepare the Brussels sprouts: Remove and discard any damaged leaves. Trim and very thinly slice 2 cups of Brussels sprouts and set aside. Then peel away the outer layer from the remaining Brussels sprouts and set those leaves aside. Halve or quarter the remaining Brussels sprouts, depending on their size.
3. Roast the Brussels sprouts: Place the halved or quartered Brussels sprouts and the outer leaves on a rimmed baking sheet (line with parchment or foil for easier clean-up). Drizzle over 2 tablespoons of olive oil, season with salt and pepper, toss the Brussels, and spread them out in a single layer. Roast for 25 minutes, until tender and lightly browned.
4. Make the vinaigrette: In a large bowl, whisk together 2 tablespoons of the reserved bacon fat with the shallots, remaining 2 tablespoons olive oil, soy sauce, harissa, and lemon juice.
5. Assemble the salad: Add the thinly sliced raw Brussels sprouts to the bowl with the vinaigrette and toss with the mint and parsley. Add the bacon and the warm Brussels sprouts and leaves, toss again, and serve immediately.

Leftovers and Storage

While the different textures won’t be as distinct, leftover salad can be enjoyed for a few days when stored in the fridge.

What to Serve With Crispy Brussels Sprouts Salad

Garlicky Roast Chicken with Shallots and Potatoes

Korean Pork Chops

Hoisin-Glazed Salmon

More Brussels Sprout Salad Recipes

• Roasted Lemon Brussels Sprouts
• Pickled Brussels Sprouts
• Brussels Sprouts, Apple, and Pomegranate Slaw Salad
• Warm Brussels Sprouts Salad with Anchovy Vinaigrette
• Creamy Brussels Sprouts Slaw