Bacon Brussels Sprouts Salad

4.60 from 5 votes

Recipe from Two Peas and Their Pod

Salad with roasted and shaved brussels sprouts, bacon, farro, grapes, candied pecans, and Parmesan cheese. This salad is loaded with flavor and perfect for Thanksgiving or along side any meal.

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: American

Keyword: bacon, brussels sprouts

Servings:

Calories: 402kcal

Ingredients

For the salad:

2 cups Brussels sprouts, washed and quartered
1 tablespoon olive oil
Kosher salt and black pepper, for seasoning
10 strips bacon chopped
5 cups baby arugula
2 cups shaved Brussels sprouts*
1 1/2 cups cooked farro, can use brown rice, wild rice, orzo, or quinoa
1 1/2 cups seedless red grapes halved
3/4 cup chopped candied pecans, or regular pecans or walnuts
1/2 cup freshly grated Parmesan

For the dressing:

1/4 cup champagne or white balsamic vinegar
3 tablespoons honey
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 large shallot, finely chopped
1 clove garlic, finely chopped
2/3 cup olive oil
Kosher salt and pepper, to taste

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Place the quartered brussels sprouts on the sheet pan and drizzle with olive oil. Season with salt and pepper. Toss until coated and then arrange in an even layer. Roast 20 to 30 minutes, flipping halfway through, or until tender and golden brown around the edges. The timing will depend on the size of your sprouts. Remove from the oven and let cool to room temperature.
While the brussels sprouts are roasting, cook the bacon. Add the chopped bacon to a large skillet and cook over medium-high heat until crispy, about 6 to 8 minutes. Make sure you stir occasionally so the bacon pieces don’t burn. Transfer cooked bacon to a paper towel lined plate.
In a large bowl, combine the roasted brussels sprouts, bacon, arugula, shaved brussels sprouts, farro, grapes, candied pecans, and Parmesan cheese.
To make the dressing, in a medium bowl, whisk together the vinegar, honey, Dijon mustard, lemon juice, shallot, and garlic. Slowly whisk in the olive oil until a creamy dressing forms. Season with salt and pepper, to taste.
Drizzle the dressing over the salad and toss until well combined. Season with additional salt and pepper, if desired. Serve.

Notes

To shave the brussels sprouts you can use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.

Cook farro according to package instructions.

Nutrition