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overhead of Brussels sprout salad

Brussels Sprouts Salad

This easy Brussels sprouts Salad is sure to be a huge hit! With apples, pecans, bacon and a balsamic vinaigrette, it's one of our favorite fall salad recipes.
Course Salad
Cuisine American
Keyword salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 578kcal
Author Dorothy Kern
Cost $5


  • 1 pound brussels sprouts halved
  • 4 slices center cut bacon cooked, drained, and crumbled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 5 cups spring mix or other lettuce
  • 1 apple, sliced Granny Smith, Fugi, or Gala
  • ¼ cup chopped pecans toasted
  • ¼ cup goat or blue cheese crumbled
  • 1 cup balsamic dressing store bought or homemade


  • Preheat oven to 400°F. Oil a rimmed baking sheet.
  • Trim Brussels sprouts: slice off the root end and cut in half (cut them in thirds if they are very large). Toss with olive oil, salt, and pepper. Place cut side down on prepared baking sheet. Roast for 30-45 minutes, or until browned and crispy on the edges, stirring or shaking the pan occasionally to prevent burning. Cool slightly before adding to salad.
  • Assemble the salad: toss lettuce with apples, pecans, cheese, crumbled bacon, and Brussels sprouts. Toss with dressing.
  • Serve as soon as you add the sliced apples and dressing. To make ahead, assemble all but the apples and dressing and add those right before serving.


Prepare double the Brussels sprouts and bacon ahead of time: use them all week!


Serving: 1serving | Calories: 578kcal | Carbohydrates: 19g | Protein: 8g | Fat: 54g | Saturated Fat: 11g | Cholesterol: 22mg | Sodium: 279mg | Potassium: 561mg | Fiber: 6g | Sugar: 9g | Vitamin A: 920IU | Vitamin C: 98.5mg | Calcium: 101mg | Iron: 2mg