Disclosure: Today’s post for Cranberry Brussels Salad with Bacon Vinaigrette is sponsored by The National Pork Board. All recipes, photos, and opinions remain — as always — my own.
It’s Brussels sprouts season — and fans everywhere are celebrating. Brussels sprouts are wonderful roasted or stir-fried, but they also shine when thinly sliced and served as a slaw. In this recipe they’re crisp-tender and tossed with sweet-tart dried cranberries, smoky bacon, and a warm bacon-and-green-onion vinaigrette.
This Cranberry Brussels Salad is delicious served right after it’s made while slightly warm, and it keeps well in the refrigerator for a couple of days. I often make a double batch so we can enjoy it for lunches and as a side for several dinners. It pairs beautifully with roast turkey, ham, or beef, and it also stands on its own as a light but satisfying lunch.
With festive red and green colors, this quick and easy side is a perfect pick for Thanksgiving — and a fine addition to your holiday table any time of year.
Cranberry Brussels Salad with Bacon
Use fresh Brussels sprouts for best texture and flavor — frozen won’t give the same result. For thin, even slices I recommend using a food processor fitted with a thin slicing blade; it makes shaving the sprouts fast and consistent. If you don’t have a food processor, a sharp chef’s knife will work, but plan for extra prep time.
Use real pork bacon in this recipe for authentic flavor and fat; turkey bacon won’t provide the same texture or taste. I prefer thick-cut bacon for a good balance of meaty bite and crispness.
For the vinaigrette I like apple cider vinegar for its bright, slightly fruity acidity; white wine vinegar can be substituted if needed. I currently enjoy coconut sugar, but brown sugar or raw sugar will also work well in the dressing.
Prep Tips (use these to make Cranberry Brussels Salad with Bacon Vinaigrette easily)
- Reliable food processor for thinly slicing Brussels sprouts
- Half sheet pan for baking bacon
- Sharp chef’s knife
- Sturdy cutting board
- Large mixing bowl
- Spoon or whisk for dressing
If you prefer a visual guide, there’s a video that shows how simple this salad is to prepare.
Serve this salad alongside smoked turkey, a pork roast, curried beef, or shrimp and grits for a complete meal. If you enjoy substantial side-dish salads, try this recipe alongside other favorites like bresaola parmesan salad, melting sweet potato salad with candied pecans and bacon, farro and kale salad, marinated chickpea salad, or a layered chopped taco salad.
Cranberry Brussels Salad with Bacon Vinaigrette
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 pounds fresh, raw Brussels sprouts
- 1/2 pound bacon
- 1 cup dried cranberries
- 1 bunch green onions, root ends trimmed and thinly sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons raw sugar or brown sugar
- 2 tablespoons water
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 400°F. Line a half sheet pan with heavy-duty aluminum foil and arrange the bacon in a single layer. Bake 12–20 minutes, depending on thickness and desired crispness. Transfer cooked bacon to a paper-towel-lined plate. Carefully pour 3 tablespoons of the hot bacon fat into a heatproof measuring cup and reserve the drippings. Chop the bacon and set aside.
Fit a food processor with a thin slicing blade and shave the Brussels sprouts, or slice them very thinly with a sharp knife. Transfer the shaved sprouts to a large mixing bowl. Sprinkle 1/2 teaspoon of the kosher salt over the sprouts and toss with your hands. Add the dried cranberries, thinly sliced green onions, and chopped bacon and set aside.
In a small saucepan, combine the reserved bacon fat, apple cider vinegar, sugar, water, remaining kosher salt, and black pepper. Bring to a boil over medium-high heat, whisking to dissolve the sugar. Immediately pour the hot vinaigrette over the salad and toss to coat. Serve warm, or refrigerate in an airtight container for up to 3 days.
Video
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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