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Shaved Brussel Sprout Salad

A tart and savory shaved brussel sprout salad made with fresh ingredients and a homemade lemon-honey vinaigrette. It makes a wonderful Thanksgiving salad! 
Prep Time15 mins
Cook Time15 mins
Assembly Time5 mins
Total Time35 mins
Course: Salad, Side, Side Dish
Cuisine: American
Keyword: salad, Thanksgiving salad, homemade dressing, salad dressing, Brussel Sprouts, side
Servings: 10 Servings
Calories: 311kcal



  • 8 Slices Bacon (cooked and crumbled)
  • 2 Lbs Brussels sprouts (thinly shaved/sliced)
  • 1 Cup Red Onion (thinly sliced)
  • 2 Cups Granny Smith Apples (thinly sliced)
  • 1/2 Cup Toasted Walnuts (chopped)

Lemon Honey Vinairette

  • 2 Tablespoons Lemon Zest
  • 2 Tablespoon Lemon Juice (fresh)
  • 2 Tablespoon Honey
  • 2 Teaspoons Fresh Thyme
  • 2 Cloves Garlic (minced)
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 2 Tablespoons Bacon Grease (reserved from bacon)
  • 6 Tablespoons Olive Oil

Optional Garnish

  • 1/2 Cup Shaved Parmesan Cheese
  • 1/2 Cup Pomegranate Seeds



  • First, cook the bacon in a skillet over medium-low heat. Be sure to save the grease. Chop the bacon and set it aside.
  • Next, wash and trim the ends of the sprouts, removing any loose leaves. Use a food processor with a slicing attachment or a mandolin to shave the sprouts. Place them in a large mixing bowl.
  • After that, in a small skillet over low heat, toast the walnuts for 3-5 minutes. Don't let them burn!
  • Now, thinly slice the onions and set them aside.
  • Then, wash, core, and slice the Granny Smith apples using a knife or mandolin and set them aside.
  • Last, add the bacon, walnuts, apples, and onions to the Brussels sprouts. Toss everything together to combine the salad.

Salad Dressing

  • First, in a medium bowl or sealable container add the lemon juice, lemon zest, honey, thyme, garlic, salt, and pepper. Use a whisk to combine the ingredients or seal the container and give it a good shake.
  • Next, slowly add the bacon grease and olive oil to the honey mixture. Once again, use the whisk or shaking method to combine the dressing.
  • Last, once you're ready to serve the salad, drizzle it with the dressing and toss the salad to coat the sprouts.


  • When you're serving the salad sprinkle the shaved Parmesan and seeds over the whole dish.


The calories listed are an approximation based on the ingredients and serving size of 1-cup. Actual calories will vary. The Brussel Sprout salad can be stored in your fridge for up to 2-days in a sealed container.


Serving: 0.5Cup | Calories: 311kcal | Carbohydrates: 19g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 457mg | Potassium: 487mg | Fiber: 5g | Sugar: 10g | Vitamin A: 760IU | Vitamin C: 83.8mg | Calcium: 113mg | Iron: 1.8mg
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