Shredded Brussels Sprout Bacon Salad with Warm Cider Vinaigrette.
This shredded brussels sprout bacon salad has quickly become one of my favorites. It’s quick, festive, and so delicious. Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that’s sweet and tangy. Every bite of this salad is bursting with flavor. Great as a light lunch, served alongside your favorite dinner, or at your next holiday gathering!
Happiest Thursday! Hope you’re all having a great week. It’s been a busy, cold and snowy week here. With all the snow we’ve been getting, the resorts actually opened ahead of schedule yesterday.
I’ve been madly working away on recipe testing, fun holiday content, and staying warm in the kitchen with lots of baking. All good things! And today I’m SO excited to share this salad, from my Thanksgiving menu, with you all.
No matter what the occasion, no dinner party is complete without a colorful salad, especially Thanksgiving. With all the turkey, gravy, potatoes, and rolls, something light and colorful is a must on every Thanksgiving dinner table.
One of the questions I’m often asked is what to serve for dinner parties. For me, what I serve always depends on the season. But there’s one thing that’s always on my dinner party menu.
Yes, salad.
My go-to salad is normally something full of leafy greens, a mix of vegetables, pomegranates, maybe persimmons, and a simple balsamic dressing. This year however, I knew I wanted to create a shredded brussels sprouts salad to throw everyone a curve ball. It’s something I’ve never done, but always wanted to do. I wasn’t sure how much I’d be into it, because roasted brussels sprouts will forever be my favorite…but you guys? Trust me when I say that this salad is beyond good. It’s so simple, so beautiful, full of texture, and incredibly delicious.
When I set out to make this, I knew I needed to keep it simple, but flavorful. There’s so much going on with the Thanksgiving meal that I wanted the salad to be able to compliment everything.
Enter this shredded brussels sprout salad.
It all starts with a heck of a lot of brussels sprouts. Like a lot. If you’re cutting your brussels sprouts by hand, like me, this will be the hardest part of making this salad. If you’re smart, and live near a Whole Foods or Trader Joe’s, then you might want to pick up a bag of pre-shredded brussels sprouts, and save yourself a good 15 minutes or so of chopping time.
Tip? Be that smart person and buy the pre-shredded brussels sprouts. I know it might be fresher to cut the sprouts yourself, but thinly slicing all those brussels spouts takes time. And well, no one has that kind of time, especially on Thanksgiving.
Ok. Moving along.
Once you have your brussels sprouts shredded and in a bowl, add the manchego cheese, toasted hazelnuts, and a good amount of juicy pomegranate arils. Then crisp up some bacon and you’ll have your salad.
Next make the warm cider vinaigrette and pour it over the salad.
The warm vinaigrette takes the bitterness out of the raw brussels sprouts by beginning to cook them just ever so slightly. It adds a sweet, tanginess that compliments the brussels sprouts very nicely.
The pomegranates add a freshness of color, and a burst of juicy flavor with every bite. Plus, they’re my favorite fruit to put in salads. I love them…as if you couldn’t tell from my many, many pomegranate filled recipes.
And the bacon? Well, it adds a saltiness that keeps everyone coming back for seconds.
One of the best parts to this recipe?
You can prep this salad a few hours ahead of time to make things easier. Personally, I love serving the salad just after it has been tossed with the hot vinaigrette so that the salad is a little warm. But that’s just me, I love warm food. Serve the salad up whichever way you’ll enjoy it most.
I’m already looking forward to enjoying this salad again in just a couple of weeks on Thanksgiving Day. Are you guys getting excited? Don’t forget to check out my 2018 menu!! I’ll be sharing a new dessert tomorrow that’s my favorite of the month. Very excited.
If you make this salad please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
watch the how to video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shredded Brussels Sprout Bacon Salad and Warm Cider Vinaigrette
This shredded brussels sprout bacon salad has quickly become one of my favorites. It's quick, festive, and so delicious. Shredded brussels sprouts, nutty manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that's sweet and tangy.
Ingredients
- 6 cups shredded brussels sprouts (about one 12 ounce bag)
- 1 1/2 cups grated manchego or parmesan cheese
- 1/2 cup toasted hazelnuts or pecans, roughly chopped
- 1 1/2 cups pomegranate arils
- 6 thick cut slices bacon, chopped
- 1/3 cup extra virgin olive oil
- 1 medium shallot, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon apple butter or fig preserves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh orange zest
- kosher salt and black pepper
- pinch of crushed red pepper flakes
Instructions
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1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.
2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.
3. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature.
Our Favorite Recipes
Cream of Pumpkin Soup with Maple Pecans.
I love brussel sprouts, I love bacon, so this is right up my alley
YES so perfect! I hope you try this, Ruth! Thank you!
This sounds really good, and I’m not a huge Brussels sprouts fan. Is there anything we can substitute the Apple butter with, so as not to make so much just for this recipe? 🙂 thanks!
Hey Stephanie! You can use an equal amount of fig preserves, pure maple syrup, or honey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
LOVE shaved brussels salads for fall/winter! Can’t wait to try this dressing, sounds amazing! Helpful/cost-effective tip: buy whole brussels sprouts and use your food processor to shave/shred them. SUPER easy and quick!
That is such a good idea! Thank you so much Gretchen!
What a great recipe with classic flavors but cleverly combined
Thank you Stephen!
Is there anything I could substitute for apple butter? Or is it available in stores? I don’t know if I want to make a full crock pot of it just for this recipe!
Hi Gabriella! You can use an equal amount of fig preserves, pure maple syrup, or honey. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I love how colourful this is – visually gorgeous food is some of the best!
Rebecca | http://www.peppermintdolly.com
Thank you Rebecca!
This salad is absolutely gorgeous, Teighan!! I love the taste of pomegranate arils, but find that I need to spit out the “seed” part of it, so I am always hesitant to put the arils in any recipe or to top any salad or other recipe with arils so others don’t feel like they need to spit something out after they have taken a bite. Am I the only one spitting this out? Are they safe to chew/swallow?
Hey Leah! I don’t spit out any seeds when eating pomegranates. The entire seed is edible and meant to be eaten in whole. If you don’t like pomegranates in dishes, you can leave them out of the salad! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Is there a reason why you didn’t just use bacon fat to make the dressing?
HI! I find the bacon fat to be a little over powering in dressings and prefer to use olive oil. Feel free to use the bacon fat if you enjoy it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I went to a Pierogi Party last night, and they asked that I bring a veggie side that didn’t need cooked. This was absolutely perfect and a hit!! I didn’t change a thing except double the recipe. 🙂 I will definitely make this again and again. Thanks, Teighan!
I am so glad you liked this recipe, Rachel! Thank you so much!
I gotta say your website is just beautiful *-*
Thank you!
I am making this tonight! You have a beautiful website!
Thank you so much, I really appreciate that! I hope you love this salad, Amber!
LOVE this! Can you cook the Bacon/Olive Oil in the bacon pan the night before, and reheat the oil to make the vinegrete the next day? Does that throw off any flavors? Trying to make as much in advance as possible!
Hey Anna! Yes, you can cook the night before and then warm. That works really welL! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This is my contribution to thanksgiving dinner!
The perfect contribution! I hope everyone loves this Jeanna!
Such a gorgeous salad, I love these flavors and the pomegranate arils!
Thank you so much! I hope you try this!
Made this for an early Thanksgiving with family today. Beautiful colors. Threw all together but bacon and nuts yesterday to save time and it kept well in the fridge–not quite as crisp–but the flavors blended so well and few more arils, nuts and bacon added today, were just perfect.
Thanks!
Hi Heather! I am so glad you loved this recipe and it turned out beautifully for you! Thank you!
I am making this salad for an event. Can I make the dressing a few days early and then heat ? Will it lose flavor. Thanks for the great recipes
Hi Stephanie! You can make the dressing 4 days ahead of time and then reheat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
What do you recommend for the toasted hazelnuts? Do you toast them yourself on the stove? Or can you buy them already toasted? I’d prefer the latter. 🙂
Hi! You can toast them yourself on the stove over medium heat in a dry skillet for 3-5 minutes or you can by them already toasted at the store. Either option is just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This looks great – Can you pre-prepare the dressing?
HI! Yes, you can make the dressing ahead and then warm in the microwave or on the stove. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
In order to serve it “warm” as you suggest, could you make everything ahead of time and then warm up the dressing right before serving?
Yes, I would just warm the dressing and then toss with the salad. That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This sounds really delicious, and I am sure the bacon kicks it up a notch…but has anyone tried it without the bacon or with turkey bacon? Serving to some who keep kosher so pork bacon is a no-no. But don’t want to skip the bacon or sub if the bacon is what makes the salad.
Hey April! YOu can omit the bacon. Not a big deal. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
What if you cant find apple butter or fig preserves?
Hi Alix! I recommend using 1 tablespoon maple syrup. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I made this dish for Thanksgiving and it was delicious. I used my food processors to shred the sprouts which was super fast. I was really surprised but the pomegranate made the dish! Thanks for another wonderful recipe.
Thank you so much Jennifer! I am so glad you loved this recipe!
Is the 1 1/2 cups of cheese correct? We added the full amount of Parmesan and it overpowered the rest of the salad. I don’t see cheese in your photo, but ours was completely coated. I will make this again because it’s a beautiful salad and I loved all of the other flavors together, but I’ll limit the amount of cheese to 1/4 cup or less.
Hey Allison! The amount of cheese is correct. Did you use the correct amount of brussels sprouts? Maybe you had a little less? Please let me know if you have any other questions. Glad you enjoyed this recipe. Thanks so much!! xTieghan
This has been a hit at two events so far this Thanksgiving for me! Thanks for this delicious new way to eat Brussels Sprouts! PS– do you ever share the details of your serving pieces? The ceramic bowl in these pictures is gorgeous!
Hi Rebecca! Yes of course I do! If you check out the shop page on my site you can find almost everything I use! I am so glad you loved this recipe, thank you!
Oh my goodness – This was a full-meal salad! I had intended to include this salad with my Thanksgiving menu, but am so ‘thankful’ that I saved it for the post leftover weekend! The only change I made was substituting white cheddar (tiny cubes) for the parmesan because that’s what I had on hand. Delish! Husband said it belongs on the A-list! Thanks Tieghan!
Thank you so much Sue! I am so glad you enjoyed this!
Just WOW!!! I made this for my boyfriend’s family for Thanksgiving and it was the best dish on the table. Since we traveled to their houses I did not have my usual tools so I bought pre-shredded Brussels. I opted for Manchego cheese, hazelnuts and fig jam over the apple butter, which I think it made the “dressing” perfectly gooey and viscous. We are vegetarian so the bacon was on the side but I loved this salad so much. Thanks Tieghan!!!
I am so glad you loved this Jessica! Thank you so much!
I made this salad for Thanksgiving and it was fabulous! Planning on making it again for Christmas!
Thank you Sue! I am so glad this turned out so well for you!
this is SO good! My husband used to hate brussel sprouts but I’ve introduced him to shredded ones and loves them now (of course paired w/bacon). Thanks for always making amazing recipes!
Thank you so much Jess!
Made this and loved it! Nice switch up from kale or spinach. Definitely adding to my Christmas menu. Beautiful and festive.
Thank you so much Kara! I am so glad you loved this recipe!
I made this and kept the pomegranate arils and cheeses out, stir fried and , added the left out items on top. when served. It was fab veggies hot dish.
Thank you so much Leslie! I am so glad you loved this recipe!
P S, added cooked bacon to the mix, plated and added the Pome and Cheese.
Sorry forget to add this to my comment.
Such a great salad!!!!!! Love it! Still a little confused by the best way to shred Brussels sprouts though 🙂
Thank you so much Maria! I am so glad you loved this!
Made this tonight for a crowd, and it was a huge success, especially with the guys!!
I am so happy everyone enjoyed this Ashley! Thank you so much for making this and I hope you have an amazing weekend!
I made this salad for Thanksgiving and it was a huge hit. I’ve made it two more times since then! I love it so much and so does everybody else. I’ve been asked for the recipe multiple times. I could see myself making this for Christmas too!! Thanks!
I am so glad you and your guests loved this Tracey! Thank you so much!
What would you recomend to eat this salad with?
I want to make this, but I have two guests with a nut allergy. Could I add something else? They can eat pine nuts, but no other nuts.
HI! Pine nuts will be delicious! You could also use pumpkin seeds. I would use pine nuts though! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi Tieghan! Could I substitute pumpkin butter fir the apple butter in the dressing?
Pumpkin butter is a little different consistency and flavor. I am not sure it would work very well. Can you use maple or honey? I think that would be better. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
This was wonderful. The warm dressing was the perfect touch. Even the people who don’t really like Brussel sprouts loves it!
Thank you so much Lauren!
Everyone loved this on Christmas Day! Thank you for such a yummy recipe!
Thank you so much for trying it Heather!
I made this salad for Christmas and it was a hit! Everyone wanted seconds and the leftovers were devoured at lunch the next day! I peeled the Brussel sprouts but shaved them in my cuisinart and they were amazing. Thank you for this great recipe!
Thank you so much Louise! I am so glad you loved this salad!
I have been wanting to try this recipe but having trouble finding pomegranates/pom seeds recently (and I LOVE them!), Do you have any suggestions for another addition that would give a similar tart addition? I was thinking something berry or citrus but those can be weird with texture. Thanks!
HI! I recommend using dried cranberries, or blood oranges! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We make a lot of recipes from Tieghan. Emphasize a lot! This is one of my favorite. The flavors are fantastic and truly comes across like a restaurant quality dish. We use manchego cheese and pecans. You can pair this with so many meats such as steak, fish, or grilled chicken. Thank you, Tieghan!
This is so sweet Christina! I am so happy to hear that you have been enjoying my recipes, especially this one! Thank you so much! xTieghan
If I had to choose one meal I had to eat every sayC I think this recipe would be it. It’s so addicting and amazing! I sometimes eat it with balsamic too. And it keeps well for a few days so I just eat it for work lunches. Seriously, bravo! I love your food 🙂
Thank you so much Jess! I hope you continue to love my recipes! xTieghan
The Warren Mackenzie ceramic serving bowl was first to catch my eye! Looking forward to trying the recipe this fall in my own Warren bowl. ?
I am sure that will look so amazing! I hope you love this recipe! xTieghan
Hi Tieghan, do i need to pre cook the brussel sprouts ahead? ive never had raw brussel sprouts before it is it gonna be ok? also the oil, how hot should it be? like sizzling? or just warm is enough to cook the brussel sprouts? thank you so much all of your receipts are amazing. i always choose from your receipts whenever im cooking
Hey Maggie!! No need to pre-cook the sprouts. The warm oil will break them down and make them delicious! The oil should feel hot to touch, but should not be smoking. Please let me know if you have any other questions. I hope you love this recipe! Thank you…and thank you for your kind word! so glad you are enjoying my recipes! xTieghan ???
Just seeing the photo of this amazing salad again makes my heart happy! I made this last Thanksgiving along with 500 things I figured I could handle all at once and in all of the chaos, I’m pretty sure I had some of the basics of this pre prepped (besides the bacon, etc).
Seriously, this is one of the most delicious, perfect combination of flavors without being too much, or trying to hard. I had some seriously picky and “simple food” eaters at the table crinkling their noses and attempting to hide their disdain at it bc “I don’t like brussel sprouts, or nuts, or whatever”. Ha!! It was loved by all. And I made a second batch just so I could eat it the next day. It was by far my favorite dish I think. (I also made that chai cake which was delicious but the oven time was off perhaps bc of elevation?) Anyway, this one should go on a best of list!
YES!! Love when you can prove them all wrong haha! I am so glad you and everyone else loved this salad, Elizabeth! Thank you so much! xTieghan
if you make this salad the night before…do you dress it then, or wait until just before serving
Hey Sandi! I would dress the salad the following day. You can dress it 3-4 hours ahead of time. I have found that to work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you make this ahead of time and refrigerate till time to serve and just serve it cold?
Hey Kelly! Sure that will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This along with the spinach and artichoke mac and cheese will for sure be on my Thanksgiving table this year!
YES! I hope everyone loves this Tiffany! Thank you! xTieghan
Hi! Looks wonderful. IS there a way to cook the Brussel sprouts a bit before assembling salad? Raw Brussels sprouts are a little hard on me. How would you do so?
Hey Jill! Just cook the sprouts in a large skillet with a bit of olive oil, salt and pepper for 10 minutes, until they are broken down a bit. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could you make this dressing ahead of time to travel with?
HI! Yes! You can make ahead then just toss the salad once you arrive. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I’m planning on making this with thanksgiving dinner. It looks so bright and fresh! I canned homemade peach butter and pear butter this year. Could I use one of those in place of the apple butter/fig? If so which flavor do you think would compliment best?
Thanks!!
Hey Amy! I think the pear butter will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Hi, Tieghan!
I know this may sound a very silly question, but… Any ideas on what to use as an alternative to Brussels sprouts? I bought everything for this salad and now I can’t find fresh Brussels sprouts anywhere. Only those awful frozen ones. ?
Thank you and sorry!
Hey Sofia!! I would use finely chopped Tuscan or curly kale. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can you please tell me if this will still taste great if I omit any cheese? Does the flavor get compromised? I am having a guest that must abstain from dairy. Thank you-love all your recipes!
Hey Ann! The salad will still be great without the cheese. I would double the dressing and add more as needed for additional flavor. OR you can use goat cheese too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Made this to go with our Thanksgiving Meal, DELICIOUS!!!
Thank you Kristie! xTieghan
Made this for thanksgiving and it was a hit!
Thank you Natalie! xTieghan
Delicious, made it for after holiday dinner, was a real hit!
I love that! Thank you Chris! xTieghan
I made this for Thanksgiving. It was delicious! As another person mentioned, I am also not fond of the seeds in pomegranates. I substituted pomegranate flavored dried Cranraisins. Delicious!!
Oh that is so great! I am so glad you enjoyed this Tammy! xTieghan
delicious! a huge hit at thanksgiving dinner
Thank you Morgan! I am so glad this turned out so well for you! xTieghan
After all I finally managed to get fresh Brussels sprouts.
This was THE HIT of this weekend’s lunch (in Portugal we don’t celebrate Thanksgiving but I’m decided to celebrate it in my home, with “my persons” – it’s such a beautiful tradition!).
Thank you so much!! Once again!
Sofia
Thank you Sofia! I am so glad this recipe turned out so well for you! xTieghan
I made this with all of the extra groceries I had from Thanksgiving. It was SO good, and I am not usually a brussel sprout fan. I used clementine zest because someone ate all the oranges. I will be making this again.
That is so great! Thank you so much for trying this recipe Randy! xTieghan
How far ahead could this be made? and then add the dressing before serving.
Hi Robin! You can make this 3-4 days ahead. Same with the dressing. Then, just toss it all together an hour or so before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
How far in advance can I open a pomegranate up for the arils? Making this salad and your roasted butternut squash lasagna for company this week. First time. I know it will be a hit. Never been disappointed in your recipes or cookbooks. Thanks
Hi Deb! I would think the arils should be good for a few days in the fridge! Thank you! xTieghan
Amazing Recipe for Xmas eve also made the herb potatoes over the top wonderful
Love that! Thank you for trying this Carol! Merry Christmas! xTieghan
For me, this recipe has great potential but definitely needs more citrus and sweetness. I added a small splash of orange juice and would probably add more next time. I would also add apple cider to add sweetness.
Thank you so much Stephanie! I hope you love this more with added sweetness! xTieghan
I’m new to your blog, and am loving your recipes! I’ve made this recipe a couple of times now and have just tweaked it a bit (personal preference I suppose). I’m not a fan of raw onions, so I decided to add the shallots to the olive oil (as called for in the recipe) to a small saucepan and let the shallots slowly brown in the oil. Once slightly cooled, I pour the oil/shallot mixture into a jar and added the other dressing ingredients. It just took it took another level. Also, I generally like to have my olive oil ratio be much less than 1/2 of the other ingredients, so I ended up adding some of the orange juice (1/3 cup) since I had used the rind for the recipe, and 1 Tbs. of Dijon mustard. Lastly, I doubled the fig preserve and the orange rind. Yum!! This is a great make ahead recipe. Simply reheat the dressing and the bacon in the microwave and combine with the rest of the salad ingredients. Thanks so much for putting all of these great ingredients together to make a wonderful salad!!!
Hi Janet! Sounds so great! I am so glad you could modify this recipe to your liking! I hope you continue to love other recipes of mine! Thank you! xTieghan
Fantastic recipes! I’m new to your site and love the ideas and commentary too 🙂 I also love the serveware used – what store/brand are you typically using?
Hi Nikki! I am really glad you are liking my site and recipes! I usually get it from williams sonoma, athropologie, etsy or antique stores! Also, I have mostly everything linked in my shop page! I will put the link to the page below!! xTieghan
https://dev.halfbakedharvest.com/shop/kitchen/
Would this work with kale or do you have something similar without Brussels sprouts? Will be having the bourbon pecan sweet potatoes too.
I found my answer to substitution in previous comments – Tuscan or curly kale. Thank you!
Amazing! I hope you love this recipe, Judy! xTieghan
This looks amazing! I’m definitely going to make this soon! Just to clarify, the brussel sprouts aren’t cooked?
Hey Shannon,
Yes that is correct! I hope you love the recipe, please let me know if I can help in any other way! xTieghan
I made this recipe this week and it was so easy and flavorful. The assembly was quicker than I expected. I loved the warmed olive oil and shallots to complement the raw brussels. There was a great crunch in every bite with the nuts, brussels, and pom seeds. The orange zest was a terrific burst of citrus flavor! I can’t wait to make this again!
I am so happy this recipe turned out so well for you, Brittany! Thank you so much! xTieghan
Can’t wait to try this! So many of your recipes call for Manchego heese but I just can’t seem to find it here in Canada. You mention Parmesan as an alternative but is this true in all your recipes that call for Manchego? Many thanks!
Hey Patti,
Yes Parm is a great sub but you can also use another cheese that you enjoy. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I made this last night for guests. They loved it and so did I. Easy, nutritious and delicious. I will be making this quite a bit. I love a salad that doubles as the vegetable side dish so that when entertaining, I’m not fussing with a last-minute hot vegetable.
Aw I am so happy this recipe turned out so amazing for you, Deborah! Thank you! xTieghan
for a nut allergy, do you recommend substituting with something like sunflower seeds or best to simply omit?
Hey Cal,
I think sunflower seeds would be great here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I would like to try bring this salad for a Thanksgiving dinner, but I feel it might be even better if the Brussels sprouts were cooked just a bit (a bit more than by just adding warm dressing). What are your thoughts about a quick saute (tender-crisp) before adding to the salad? Or a full-on roast? In either case, could you cook the sprouts ahead, then just warm dressing prior to serving?
This looks amazing and needs to be on my table for Christmas. Can I make the dressing in advance and reheat it before tossing?
Hey Natalie,
Yes, totally fine to do! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can’t wait to make this! Have you ever halved the recipe? I’m only making for two people and am curious. Thank you!
Hey Angie,
Totally fine to cut the recipe in half! I hope you love the dish, let me know how it turns out! xTieghan
Made this tonight! So delicious. The mix of savory and sweet and in a salad? Oh yes. You can never go wrong! You’re probably the only cook I trust online that I can get an AMAZING meal from!
Hey Sofia,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan