Food & Drink

Warm Brussels Sprouts and Bacon Salad

A warm bacon and brussels sprouts shredded salad tossed with chopped walnuts and fresh parmesan. So tasty, and can be served as a side or main meal!

Warm Brussels Sprouts and Bacon Salad | Fabtastic EatsPlease tell me you like brussels sprouts, tell me you’re not afraid of them, and tell me, that if you claim to not like them, then you’ll throw the gauntlet down and try this, and then if you still don’t like them, I’ll accept it. However, I just don’t see that being the case. I see you falling in love. I mean, really, WHO hates anything cooked in bacon grease, with more bacon, and cheeeeese. Nobody, that’s who.

Warm Brussels Sprouts and Bacon Salad | Fabtastic EatsI make this two different ways, depending on the quantity. If I’m making mass amounts, (like doubling or tripling the recipe below), then I do it in the oven, same set up..cook the bacon, toss the shredded brussels in the bacon grease, a little salt and peppa, then roast them til golden brown, tossing occasionally, remove and toss with all the rest of the goods. Orrrr, if it’s just a couple of us, I do it right on the stove, as explained below. Totally up to you, and either method gives perfect results.

Warm Brussels Sprouts and Bacon Salad | Fabtastic EatsThis is one of my most favorite sides or even main dishes! I’ve been making this for years, I even talked about it in my sons birthday recap last year, and forgot to make it for this here blog. But it’s quick and so easy, and SO good. I definitely recommend this one on your turkey day table!

Warm Brussels Sprouts and Bacon Salad | Fabtastic Eats

Warm Brussels Sprouts and Bacon Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2

A warm bacon and brussels sprouts shredded salad tossed with chopped walnuts and fresh parmesan. So tasty, and can be served as a side or main meal!


  • 5 slices bacon
  • 2 pounds brussels sprouts, trimmed and sliced thin
  • 1/2 cup walnuts, chopped
  • 1 cup fresh parmesan
  • black pepper


  1. In a large saute pan over medium-high heat, cook the bacon until crispy. Transfer slices to a paper towel lined plate, reserve the bacon grease in the pan.
  2. Reduce heat to medium, and add the shredded brussels, tossing them in the grease. Add a crack or two of black pepper
  3. Cook until the begin to turn golden brown in areas, tossing occasionally, about 5-8 minutes.
  4. Chop the bacon, add it back to the brussels and toss together.
  5. Remove from the heat and transfer to a bowl. Top with walnuts and parmesan and serve warm.


If you're doubling or tripling this recipe, which I do for a bigger crowd, you can cook them on a baking sheet in the oven. Still cook the bacon first, toss the shredded brussels in the bacon grease, spread on a baking sheet with a little salt and pepper, and roast at 425° for 15-20 minutes, tossing occasionally, until the edges are golden brown. Remove from the oven and toss with the rest of the ingredients.

You may also enjoy...

Previous Post Next Post


  • Reply mimi

    This salad is ridiculous. Ridiculously good that is. I love the Parmesan, too. My husband says he hates B.S but whenever I make them, tossed in browned butter, he eats them. I don’t get it.

    November 18, 2014 at 9:29 am
    • Reply Alaina

      hahaha he secretly loves them! 😉 thanks!

      November 18, 2014 at 5:08 pm
  • Reply steve

    Thanks for the idea. Going to try this with our Turkey. We eat brussel sprouts all the time. The cheese and bacon sounds like a great addition.

    November 24, 2014 at 4:03 pm
    • Reply Alaina

      thank you, enjoy!!

      November 25, 2014 at 2:53 pm
  • Reply KalynsKitchen

    Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!

    December 2, 2014 at 8:02 am
    • Reply Alaina

      Thank you so much for sharing!!

      December 3, 2014 at 11:46 am
      • Reply MJ Meehan

        Read about this recipe on Kaylens Kichen….scanned your site and I love your recipes! Thanks!

        December 25, 2014 at 3:25 pm
        • Reply Alaina

          oh so happy to have you here! thank you!

          January 4, 2015 at 1:23 pm
  • Reply Jesse

    Yum 🙂

    December 10, 2014 at 1:24 pm
  • Reply Christina

    Hi Alaina! This sounds awesome and I’m going to try it tomorrow night (after stopping at the store for walnuts as I have everything else), I’m wondering what your thoughts are on subbing in cabbage for the Brussels Sprouts…I’m thinking about half the cost and you still get the cabbage-y flavor??

    January 7, 2015 at 12:46 am
    • Reply Alaina

      Ive never tried that actually. It may be a stronger flavor and a crunchier texture, but please let me know how it works out!

      January 9, 2015 at 11:10 am
  • Reply MaryAnn

    Great recipe! Used pecorino in place of parm since that’s what I had. Loved it!!!

    January 18, 2015 at 9:32 pm
    • Reply Alaina

      sounds fantastic! thanks so much!

      January 18, 2015 at 10:57 pm
  • Reply Kelli Modica

    I am going to add in some grapes and lemon zest and see how that goes!

    March 14, 2016 at 4:53 pm
    • Reply Alaina

      ooh that sounds delicious too! enjoy!

      March 16, 2016 at 2:46 pm
  • Reply Linda Sikut

    This one is a keeper! Thank you, Alaina! I wanted something green to go with a Korean Grilled Chicken and my first attempt at homemade egg noodles and I found this. The chicken turned out tasty and the noodles were too thick but were good (I’m learning here 😉 ). This salad was DELICIOUS! Does it still count as a green if it’s caramelized? Ooooh, so good.

    April 10, 2016 at 4:23 pm
    • Reply Alaina

      ooh I love the sound of korean grilled chicken, Im going to have to look one up, that sounds delicious! so glad you enjoyed this salad, its one of my favorites! & yes, I would totally still count it! 😉

      April 10, 2016 at 8:53 pm

    […] Make this Warm Brussel Sprouts and Bacon Salad! […]

    September 9, 2016 at 6:19 am
  • Reply 16 Winter Salad Recipes You’ll Crave Every Day

    […] 7. Warm Brussels Sprouts and Bacon SaladBrussels sprouts are a classical greens of winter. In this recipe, they’re shredded instead of chopped to keep a bit of their crunch. Instead of a honey-Dijon sauce we mostly see with many Brussels sprouts recipes, a greens are sautéed with a comforting ambience of bacon and tossed with walnuts and creatively grated Parmesan. If we wish an extra strike of protein, supplement grilled chicken. Photo and recipe: Alaina / The Belle Vie […]

    November 6, 2016 at 9:50 pm
  • Reply Nicole

    Any suggestions to prepare this ahead and bring to a party? Would making the salad in a crockpot be an option? Or just tossing it into the crockpot to keep warm after cooking?

    November 21, 2016 at 9:08 am
    • Reply Alaina

      I wouldn’t cook it in the slow cooker, but you could definitely use it to keep it warm after it is cooked! I use that trick all the time, hope you enjoy!

      November 21, 2016 at 8:08 pm
  • Reply Kelly

    Not too experienced with Brussels sprouts but will 2 pounds really only yield 2 servings? Thanks!

    November 23, 2016 at 2:29 pm
    • Reply Alaina

      hah maybe we like a big serving? but by the time you cut off the ends, trim them down, and cook them, they do tend to shrink up a bit unfortunately. But you could probably stretch it out!

      November 24, 2016 at 9:19 am
  • Reply MaryAnn

    Sometimes a recipe is so good you have to comment twice! This recipe makes an appearance frequently in our rotation…it’s that good!

    March 10, 2017 at 6:40 pm
  • Reply Emy

    Does this really only serve 2?

    November 14, 2017 at 6:40 am
  • Reply Rochelle McCune

    Super tasty recipe. I shredded the BS in a food processor instead of hand slicing. Also, had leftovers for breakfast – I put a poached egg on top, it was so luxurious!

    December 16, 2018 at 11:48 pm
  • Leave a Reply