Looking for a Fall salad that’s equal parts hearty and flavorful? This brussel sprout salad with bacon, toasted almonds, Manchego, and dried cranberries and blueberries brings together smoky, nutty, salty, and sweet in every delicious bite.
When I tell you this salad is one of my all-time favorites, I truly mean it.
Inspired by the famous brussels sprout salad at La Grande Orange in Pasadena, it was the dish I always craved whenever I was home.
The smoky bacon, nutty Manchego, sweet dried fruit, and tangy honey mustard vinaigrette made it unforgettable.
When I recently learned that the restaurant had closed, I knew I had to bring those flavors into my own kitchen.
Now it has become a staple in my recipe rotation, and I love that I can enjoy it anytime.
Whether you serve it as a side for a holiday table or as a light but satisfying dinner, this brussel sprout salad with bacon is sure to become one you crave too.
Why You’ll Love This Salad
This isn’t your typical Fall side dish. It’s the kind of salad that feels both special and comforting at the same time.
- Smoky and savory – Crispy bacon and toasted almonds gives every bite rich depth.
- Nutty and salty – Shaved Manchego cheese adds a unique, elevated flavor.
- Sweet and tart – Dried cranberries and blueberries bring a bright contrast.
- Crunch factor – Toasted almonds and smashed Brussels sprouts make the texture so unique and irresistible.
- Versatile – Elegant enough for entertaining, yet simple enough to throw together on a weeknight.
Craving something light and fresh? This Easy Strawberry Spinach Salad with Poppyseed Dressing is always a crowd-pleaser.
Key Ingredients
- Brussels sprouts: The base of the salad. Smashing and blanching them softens their texture and brings out a nutty flavor.
- Thick-cut bacon: Roasted until crisp and chopped into pieces for smoky, savory richness.
- Toasted almonds: Add crunch and a toasty nuttiness that balances the flavors.
- Dried cranberries and blueberries: A sweet and tart contrast that brightens up the salad.
- Manchego cheese: A Spanish sheep’s milk cheese that shaves beautifully and adds a salty, nutty finish.
- Honey mustard vinaigrette: A simple mix of honey, vinegar, lemon, mustard, garlic, and olive oil that ties the salad together with bright, bold flavor.
Wondering what to do with your leftover dried blueberries? Try this Curry Chicken Salad with Toasted Almonds & Dried Blueberries.
How to Make This Brussel Sprout Salad
This salad comes together in a few simple steps, and most of the prep can be done ahead of time.
Cook the bacon: Roast thick-cut bacon in the oven until crisp, then let it cool and chop into bite-sized pieces.
Whisk the vinaigrette: Combine honey, vinegar, lemon juice and zest, mustard, garlic, and olive oil in a bowl until smooth and emulsified. (Or shake up in an old mustard jar.)
Prep the Brussels sprouts: Trim the ends, peel off the leaves and smash the inner hearts with the flat side of a knife. Then blanch briefly in salted boiling water. Transfer to an ice bath to stop the cooking, drain well, and pat dry.
Assemble the salad: Toss the Brussels sprouts with bacon, almonds, dried cranberries, dried blueberries, and shaved Manchego. Drizzle with the vinaigrette and toss again just before serving.
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Storage & Meal Prep
This salad is best enjoyed fresh, but you can prepare the components ahead of time for quick assembly.
Cook the bacon, blanch the Brussels sprouts, and whisk the vinaigrette up to a day in advance.
Store each separately in airtight containers in the refrigerator.
When you’re ready to serve, toss everything together and add the Manchego last for the best texture and flavor.
Leftover salad will keep for up to 2 days, though the sprouts will soften once dressed.
Looking for more Fall recipes? This Fall Sausage & Veggie Sheet Pan Dinner with Maple Mustard Butter is cozy, hearty, and so simple to make.
FAQ
Totally! For a vegetarian version, simply leave out the bacon or swap it with roasted chickpeas or smoked almonds for extra crunch.
Parmesan, Pecorino Romano, or an aged white cheddar all work well if you can’t find Manchego.
Dried cherries, raisins, or additional dried cranberries make great substitutes. They’ll give you the same sweet-tart balance while keeping the salad colorful and flavorful.
The salad is best served fresh, but leftovers will last up to 2 days in the fridge. The Brussels sprouts will soften once dressed.
Brussel Sprout Salad with Bacon, Almonds, and Manchego
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Ingredients
Instructions
- Cook the BaconPreheat oven to 400°F (200°C). Lay 6 to 8 slices of thick-cut bacon on a parchment-lined baking sheet and bake for 15 to 20 minutes, or until crispy and golden. Remove from oven, drain on paper towels, and chop or crumble once cooled.
- Make the VinaigretteIn a small mixing bowl, whisk together 2 tbsp honey, 2 tbsp white wine vinegar, 1 tbsp lemon juice, the zest of ½ lemon, 1 tbsp grainy mustard, 1 small clove grated garlic, ⅓ cup olive oil until emulsified. Season with salt to taste and set aside. (Or shake it all up in an almost empty mustard jar.)
- Prep and Smash the Brussels SproutsGenerously trim off the ends of 1½ lbs Brussels sprouts (the more your trim, the easier it is to remove the leaves.) Peel all the loose leaves then place what remains of the brussel sprout cut-side down and gently smash using the flat side of a knife. Break it apart a bit so it's not so dense.(This is certainly a labor of love, but well worth the time and effort. If you're short on time, you can also used pre-shaved brussels.)
- Blanch and ChillBoil a pot of salted water. Add smashed sprouts and blanch for 1 to 2 minutes until bright green and just tender. Immediately transfer to an ice bath. Drain well and pat dry using paper towels or a salad spinner.
- Assemble the SaladIn a large bowl, combine the brussels sprouts, bacon, ½ cup toasted almonds, ½ cup dried cranberries, ½ cup dried blueberries, ½ cup shaved Manchego cheese. Toss everything with the mustard vinaigrette just before serving.
Nutrition
Notes
- Brussels sprouts: Fresh, whole sprouts work best, but pre-shaved will also work.
- Cheese swaps: If you can’t find Manchego, try Parmesan, Pecorino Romano, or aged white cheddar.
- Dried fruit: Dried cherries, golden raisins, or extra cranberries can be used if dried blueberries aren’t available.
- Texture tip: Dry the sprouts thoroughly after blanching so the vinaigrette clings better and the salad doesn’t get watery.
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