This recipe for Brussels Sprouts Salad with Bacon and Fig Dressing is perfect for a fall dinner or even the holidays. It features crunchy shredded Brussels sprouts, juicy pomegranate seeds, tangy blue cheese and a delicious rich and bright bacon and fig dressing.
Some of my favorite things to eat are those with contrasting and complimentary flavors and textures. That's why I love a good salad like this shredded Brussels sprouts salad with bacon dressing. Every bite has something crunchy, creamy and juicy. It's bright and fresh, sweet and savory and a little salty. All these flavors and textures create a dish incredibly fun to eat. I think that's the hallmark of a good salad!
This is a great side dish for holidays like Thanksgiving and Christmas. Similar to my Arugula and Pear Salad with Spiced Pecans, this Brussels sprouts salad features fall produce at its prime! If you want more holiday side dish ideas, try our Roasted Honeynut Squash with Maple Pecans, Maple Roasted Carrots with Goat Cheese and Spiced Pepitas, Sautéed Delicata Squash with Crispy Sage and Charred Broccolini with Chili and Garlic.
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Ingredients that Matter
The ingredients for this salad calls for some fresh produce and some basic pantry staples. Here are the ingredients you'll need for this recipe:
- Brussels Sprouts. Use fresh brussels sprouts for this recipe (frozen won't work here). Try to find sprouts without any (or many) blemishes and dark spots, and all about the same size.
- Bacon. I use three strips of bacon in this recipe, but you can certainly up it if you want more! I like to use a thick-cut bacon when making lardons, but again, simply use your favorite brand and cut of bacon.
- Fig Jam. You should be able to find fig jam (or a fig fruit spread) in the peanut butter and jam section of your local grocery store.
- Pear. I like the flavor combination of bacon, pear and brussels sprouts, but you can swap in apples, if you'd prefer.
- Apple Cider Vinegar. A splash of apple cider vinegar provides a delicious tang to the dressing.
- Mustard. I recommend using a whole grain mustard, but you can use Dijon, if preferred.
- Almonds. Crunchy toasted almonds are a delicious compliment to this salad.
- Thyme. Some fresh thyme stirred into the warm dressing provides a nice lemony herb flavor.
- Blue Cheese. Finish the salad with some crumbled cheese. Use whatever type of blue cheese you like.
- Pomegranate. You could leave out the pomegranate if it's not in season or available where you live, but if you can find it, use it! It provides a tasty pop of sweet juicy flavor throughout the salad.
See recipe card for quantities.
Instructions
This recipe comes together quite easily if you have a food processor. If not, you'll need shred the sprouts by hand. Either way, this is an easy recipe. Here's how it comes together:
Start by shredding the brussels sprouts. If you have a food processor, use the blade attachment to make quick work of the sprouts. Prep the sprouts by trimming off the ends and cutting them in half.
Pulse the food processor until the sprouts are shredded but not ground (this will take between 6-10 pulses). If you don't have a food processor, shred the sprouts with a chef's knife.
Cook chopped bacon in a cast iron skillet over medium heat. I like to add a tablespoon or two of water as the bacon cooks to help render the fat evenly.
Cook the bacon until crispy then remove to a paper towel-lined plate. Leave the drippings in the skillet.
Add the mustard and jam to the drippings and stir to combine. Then pour in the vinegar and whisk. Add the fresh thyme, salt and pepper and whisk in the oil. Remove from heat and cool slightly.
Assemble the salad by adding the shredded sprouts to a serving bowl and top with chopped pears, crumbled blue cheese, pomegranate seeds and chopped pecans. Drizzle on the dressing then toss well to combine.
Substitutions
If you want to make some tweaks to this recipe based on your dietary restrictions or flavor preferences, here are some suggestions:
- Blue Cheese - You can swap out the blue cheese for crumbled goat cheese or feta or shredded parmesan cheese. Or, leave it out if you want to make this recipe dairy-free.
- Pear - Instead of using pears, you can use apples.
- Pomegranate Seeds - Pomegranate seeds (pomegranate arils) are pretty unique. You can find them fresh in fall and winter. You can also find frozen arils in some grocery stores. Just be sure to let them thaw and blot them dry with a paper towel. You can find fresh arils in some grocery stores, but I've never had luck using them (they always have an unpleasant alcohol flavor). Bottom line: If you can't find fresh, I recommend leaving out the pomegranate.
- Almonds - Instead of using almonds you can use pecans or walnuts. You could also use pine nuts (I don't typically use them since they are so expensive). Hazelnuts will also work, as will sunflower or pumpkin seeds.
To break down a pomegranate, start by cutting the top off then through the skin (but just the skin) to expose the pockets of arils. Then peel these sections back and remove the arils by hand. Give them a rinse then they are ready to use. You can prep out the fresh pomegranate about 3 days in advance and store in an airtight container in the refrigerator.
Equipment
You don't need much in the way of specialty equipment for this recipe. I recommend cooking the bacon and making the dressing in a cast iron skillet, like this Lodge 10.25 Inch Cast Iron Skillet. If you don't have cast iron, a traditional stainless steel skillet like this Cuisinart 12-inch Chef's Classic Skillet.
Storage
This recipe is great for meal prep and make-ahead for a big holiday dinner! In fact, I like to make this salad ahead (save some of the dressing in a separate container) and let it sit overnight. It tastes great the next day when drizzled with more of the dressing.
You can store leftovers in an airtight container in the refrigerator for up to 4 days but tastes best used within 2 days. You can also assemble the salad and wait to dress it until ready to serve. Just store both the salad and the dressing in separate containers.
FAQ
The fastest and best way to make shredded brussels sprouts is in the food processor. Simply trim off the stem ends, cut in half then place in a food processor fitted with a blade attachment and pulse 6-10 times.
You can store shredded brussels sprouts up to 5 days in the fridge. Be sure to store in an airtight container.
More Side Dishes
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Dinner Ideas
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Recipe
Brussels Sprouts Salad with Bacon and Fig Dressing
- Total Time: 20 min.
- Yield: 5 cups 1x
Description
This recipe for Brussels Sprouts Salad with Bacon and Fig Dressing is perfect for a fall dinner or even the holidays. It features crunchy shredded Brussels sprouts, juicy pomegranate seeds, tangy blue cheese and a delicious rich and bright bacon and fig dressing.
Ingredients
- 1 lb. brussels sprouts (about 5 cups), trimmed and halved
- 3 strips thick-cut bacon (about 4 oz.), cut into 1-inch strips
- 1-2 Tbsp. tap water
- 1 Tbsp. fig jam
- 1 Tbsp. whole grain mustard
- 2 tsp. fresh thyme leaves
- salt and pepper, to taste
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 pear, chopper
- ½ cup pomegranate arils, plus more for serving
- ½ cup crumbled blue cheese, plus more for serving
- ½ cup chopped toasted almonds
Instructions
- Shred brussels sprouts in a food processor fitted with a blade attachment. Pulse about 6-10 until shredded but not ground. Transfer mixture to a large serving bowl. Set aside.
- Add bacon and water to a large cast iron skillet or stainless steel skillet and heat over medium. Cook, stirring occasionally, until crispy, about 5 minutes. Remove from heat and transfer bacon to a paper towel-lined plate; leave the drippings in the skillet.
- Return skillet to low heat and add the fig jam and mustard and stir to combine. Stir in the fresh thyme and salt and pepper to taste. Add the vinegar and whisk to combine. Remove skillet from heat and whisk in oil.
- To assemble the salad, top the brussels sprouts with pears, pomegranate arils, blue cheese and almonds. Drizzle with dressing and toss to combine. Serve immediately or store in an airtight container for up to 4 days (tastes best within 2 days). Garnish with more pomegranate arils and blue cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To make ahead, store the salad and dressing in separate containers in the refrigerator for up to 4 days.
- You can swap out the pears for apples.
- If you don't want to use blue cheese, try feta, goat cheese or parmesan.
- I recommend using fresh pomegranate arils, but you can use frozen (and thawed) in a pinch.
- Prep Time: 15 min.
- Cook Time: 6 min.
- Category: Salads
- Method: Skillet
- Cuisine: American
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