Crispy Brussels Sprouts Salad

5 from 1 vote

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A medley of raw and roasted Brussels sprouts with a virbant dressing is the perfect autumn side, and a lovely addition to a holiday meal.

Crispy Brussels Sprouts Salad

There are so many things that are special about this salad. 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 oven, while the outer leaves of the Brussels sprouts 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 vibrant dressing is such a great contrast to the earthy sprouts. It’s a great 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.

Bowl of Crispy Brussels Sprouts Salad on a pink cloth napkin.

This recipe was inspired by a recipe from The Home Cook. Every time I open up one of 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.

Spoon in a bowl of Crispy Brussels Sprouts Salad.

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 on a small plate.

Crispy Brussels Sprouts Salad Ingredients

INgredints notes for KW:

Soy Sauce note: 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.

I also loved the way she used a bit of the fat from cooking the bacon in the vinaigrette. Kind of a Southern thing, but useful anywhere, any time. And I love using whole parsley leaves in dishes of all kind, and letting it stand up as an herb, not just a garnish.

I also added a touch of hot sauce, harissa in case, but you can use whatever you want, because I was in the mood for a little jolt of heat.

Small plate of Crispy Brussels Sprouts Salad.

How to Make Crispy Brussels Sprouts Salad:

More Brussels Sprout Salad Recipes:

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5 from 1 vote

Crispy Brussels Sprouts Salad

A medley of raw and roasted Brussels sprouts with a virbant dressing is the perfect autumn side, and a lovely addition to a holiday meal.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 People
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  • 1 ½ pounds Brussels sprouts
  • 6 ounces thick cut bacon cut into 1-inch pieces
  • 2 medium shallots minced
  • ¼ cup extra virgin olive oil (divided)
  • 1 tablespoon soy sauce
  • 1 teaspoon harissa sauce or other hot sauce or to taste
  • Juice of 2 lemons
  • Kosher salt and freshly ground pepper to taste
  • ¼ cup small to medium fresh mint leaves roughly torn
  • ½ cup fresh flat-leaf parsley leaves


  • Preheat the oven to 375 degrees.
  • Cook the bacon: Heat a medium skillet over medium-high heat and sauté the bacon until it becomes crispy, about 12 minutes, turning to cook it evenly. Drain on paper towels, reserving the fat in the pan.
  • Prepare the Brussels sprouts: Remove and discard any damaged leaves. Trim and very thinly slice 2 cups of Brussels sroputs, adn set aside. Then peel away the outer layer from the remaining Brussels sprout to yield a total of 2 cups leaves. Set those leaves aside. Halve or quarter the remaining Brussels sprouts, depending on their size.
  • 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 the oilve oil, season with salt and pepper, toss the Brussels, then spread them out in a single layer. Roast for 25 minutes, until tender and lightly browned.
  • 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.
  • Assemble the salad: Add the thinly sliced raw Brussels sprouts into the bowl with the vinaigrette and toss with the mint and the parsley. Add the bacon and the warm Brussels sprouts and leaves, toss again and serve immediately.


These give you an amazing flavor and texture without the excess fat (and mess!) of deep-frying.


Calories: 284.25kcal, Carbohydrates: 10.15g, Protein: 6.93g, Fat: 25.33g, Saturated Fat: 11.88g, Cholesterol: 18.71mg, Sodium: 389.88mg, Potassium: 433.07mg, Fiber: 3.5g, Sugar: 2.76g, Vitamin A: 1081.35IU, Vitamin C: 76.04mg, Calcium: 46.29mg, Iron: 1.75mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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  1. Joyce says:

    What do you do with the core of the brussels sprouts…..recipe says reserve them but never mentions if they go into the dish later

    1. Katie Workman says:

      yes, check out step two – it says to thinly slice them for the salad. I hope you love this salad as much as I did!