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Top-down photo of brussel sprout salad with bacon, almonds, dried cranberries, and Manchego cheese shavings.

Brussel Sprout Salad with Bacon, Almonds, and Manchego

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Smashed and blanched Brussels sprouts are tossed with crispy bacon, toasted almonds, dried cranberries and blueberries, and shaved Manchego cheese for a crave-worthy balance of savory and sweet. A zesty honey mustard vinaigrette ties it all together, making this salad bright, flavorful, and deeply satisfying.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings : 4 servings

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Ingredients

Mustard Vinaigrette
  • 2 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • zest of ½ lemon
  • 1 tbsp grainy mustard
  • 1 small garlic clove, finely grated
  • ⅓ cup extra virgin olive oil
  • salt, to taste
Salad
  • 1½ lbs fresh Brussels sprouts
  • 6 to 8 slices thick-cut bacon
  • ½ cup toasted almonds, or marcona
  • ½ cup dried cranberries
  • ½ cup dried blueberries
  • ½ cup shaved Manchego cheese, (using a vegetable peeler or cheese plane)
Start Cooking

Instructions
 

  1. Cook the Bacon
    Preheat 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.
    Crispy baked thick-cut bacon cooling on a parchment-lined sheet pan.
  2. Make the Vinaigrette
    In 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.)
    Jar of Maille filled with brussel sprout salad dressing.
  3. Prep and Smash the Brussels Sprouts
    Generously 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.)
    Fresh Brussels sprouts being trimmed and prepped on a cutting board with a chef’s knife.
  4. Blanch and Chill
    Boil 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.
    Blanched Brussels sprouts leaves drying on a paper towel.
  5. Assemble the Salad
    In 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.
    Mixing bowl filled with Brussels sprouts, bacon, almonds, dried cranberries, dried blueberries, and Manchego cheese shavings before tossing.

Nutrition

Calories: 494kcalCarbohydrates: 42gProtein: 14gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.003gCholesterol: 15mgSodium: 204mgPotassium: 892mgFiber: 11gSugar: 24gVitamin A: 1364IUVitamin C: 146mgCalcium: 282mgIron: 4mg

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.