Brussels Sprouts Salad

I love brussels sprouts in it’s many forms, but I rarely am more adventurous with them than to steam them with butter or pan fry them in bacon grease.

Last week, my friends and I went to a very swanky restaurant and enjoyed multiple-course dinners. One course was a brussels sprouts salad. My friend ordered it, so I only got a quick look at it. This inspired me to try it at home.

I based my recipe off of these two: from the Food Network and from Iowa Girl Eats. Enjoy!

Served with Baked Herb Chicken and Garlic Parmesan Roasted Potatoes, recipes for these are separate.

My Take on the Brussels Sprouts Salad
Prep Time: 20 minutes | Serving size: about ½ cup | Serves about 6


  • Brussels sprouts, thawed (I used a package of fresh sprouts from Aldis that I’d frozen)
  • Uncured bacon, 4 slices
  • Dried cranberries (to taste)
  • 1 small red onion
  • Olive oil
  • Balsamic vinegar
  • Dijon/Brown mustard
  • Honey
  • Pecans, about ⅓ cup
  • Feta Cheese (to taste)
  • Salt and pepper (to taste)

Steps (as best as I can remember them):

  1. Thaw sprouts, remove excess water (if necessary
  2. Slice sprouts, relatively thinly, but not so thin they shred. Place in a bowl
  3. Fry bacon, very crisp, then crumble it, add to bowl
  4. Slice a red onion thinly, pan fry in olive oil until crispy. Cool, then add to bowl
  5. Add dried cranberries
  6. Mix separately: balsamic vinegar, olive oil, mustard, honey; add to bowl
  7. Chop pecans, add to bowl
  8. Add salt, pepper, and feta cheese to bowl
  9. Mix, then serve.

Note: I have no idea how this is supposed to taste. I thought it was delicious! It did have a slight bitter taste (from the leafy sprouts?), so I’m not sure if I need to remove the outer leaves first?

Note: It browns and wilts quickly in the fridge, so best practice is to make only what you will immediately serve.

2 Comments Add yours

  1. clcouch123 says:

    Wonderful photograph. And the dish sounds tasty. All except the pecans, which is simply a problem with my taste. I’d try substituting walnuts or maybe almonds. (I should lose my Southern status for not liking pecans.) More importantly, what a terrific way to have Brussels sprouts. Which many don’t but I greatly enjoy. Thanks for sharing this treat!

    Liked by 1 person

    1. Call me Cordelia says:

      I think cashews would be a nice tough, too!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s