Brussel Sprout Salad | From a Reluctant

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This Brussel sprout salad recipe is for Christopher!  It is delightfully mild and super tasty! And this is from a Brussel sprout disliker. 🙂

Dressing poured for the salad with a napkin, fork and dressing in the backgroundPin

Explanation is in order

Why did I name this the reluctant Brussel sprout salad?

Because I do not like Brussel sprouts. Poor Christopher. He either has to get them when we go out to a restaurant or eat them at a relative’s house. In the 30 years that we have been married, I have never made Brussel sprouts.

This recipe is my first foray in making this vegetable.

Here’s the funny thing about this vegetable. You either love it or hate it. You never really find someone who is neutral about Brussel sprouts.

The why

It’s all in your genes whether you love or hate this cute little vegetable. A study in 2011 by Cornwall College states that the Brussel sprout has a chemical similar to phenylthiocarbamide, which only tastes bitter to people who have a variation to a certain gene.

The research says that approximately 50 percent of the world’s population has a mutation to that gene.

I’m one of the people with that mutation.

Brussel sprouts taste so bitter to me, I can’t believe that people actually like them.

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bacon, cheese, bacon, and walnuts on a brussel sprout saladPin
Photo Credit: Dishes Delish.

How to make the Brussel sprout salad


Gather a sauté pan and food processor.

Step one

Brussel sprouts, bacon, a red onion, spinach and shaved parmesan cheese.

Brussel sprout, bacon, red onion, cheese and spinach on a tablePin

Step two

Heat a sauté pan on medium low and add three slices of bacon to the pan. Fry the bacon until it becomes crispy. It should take around 8 minutes.

Transfer the bacon to a paper towel and blot them dry. Set aside.

Step three

Wash the Brussel sprouts, chop the stems off and peel away any damaged outer leaves.

Step four

Insert the slicing attachment to the processor and add the Brussel sprouts to the chute and slice them thinly. (A)

Step five

In a big mixing bowl add the shredded sprouts along with 3 cups of chopped baby spinach. (B)

Left - brussel sprouts shredded in a food processor. Right - the shredded sprouts and spinach in a mixing bowlPin

Step six

Gather the ingredients for the dressing – lemon, mustard, balsamic vinegar and olive oil.

Dressing ingredients which includes lemon, mustard, vinegar and olive oilPin

Step seven

In a medium mixing bowl, add olive oil, balsamic vinegar, lemon juice, mustard and salt. Whisk them together until the dressing thickens and is mixed together.

Set aside so the flavors will meld.

Step eight

Slice two rings out of the onion and chop them into smaller pieces. Sprinkle the onion on the salad. (C)

Step nine

Crumble a piece of bacon and sprinkle it on the salad. I save the other two pieces for future salads. (D)

Left - purple onion on the greens in a bowl. Right - Bacon crumbled on the saladPin

Step ten

Take a small handful of chopped walnuts and sprinkle them on the salad. (E)

It’s always nice to have a bit of crunch to your salad.

Step eleven

Sprinkle shaved parmesan on top. (F)

Left - walnuts added to the salad. Right - shaved parmesan on the salad in a white bowlPin

Step twelve

Transfer the dressing into a pouring receptacle.

Dressing in a small glass pitcher with the salad behind itPin

Pour the dressing on the salad.

Dressing poured for the salad with a napkin, fork and dressing in the backgroundPin

I choose not to make a huge salad and dress it because it would just get soggy. This way, Christopher can have fresh salads everyday until the shredded Brussel sprouts and spinach are used up.

Lucky Christopher!

I hope you enjoyed this Brussel sprout salad recipe.

Christopher enjoyed eating it!

Please feel free to leave me a comment to tell me what you don’t like to eat, that others think you should.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A deep white bowl with the salad in it and a napkin and fork in the background - squarePin

Brussel Sprout Salad

This Brussel sprout salad is perfect to serve at a dinner party, provided that peeps like Brussel sprouts 🙂
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: Salad
Keyword: brussel sprout salad
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 salads
Calories: 320kcal


  • 18 Brussel sprouts stems chopped off, washed and damaged outer leaves discarded, shredded or sliced thinly
  • 3 cups baby spinach chopped
  • 2 red onion sliced thinly then chopped
  • 3 slices bacon fried and blotted dry, crumbled
  • 2 tablespoons walnuts chopped
  • 3 slices Parmesan cheese shaved


  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons mustard
  • 1/8 teaspoon salt


  • Fry bacon and set aside when done


  • In a medium mixing bowl, add 1/2 cup olive oil, vinegar lemon juice, mustard and salt. Whisk until combined and thickened, set aside


  • Combine the shredded Brussel sprouts and spinach
  • Put some sprout mixture in a salad bowl
  • Sprinkle red onion on sprout mixture
  • Crumble 1 or more slices of bacon on salad
  • Sprinkle walnuts on salad
  • Sprinkle shaved parmesan on salad
  • Dribble dressing on salad
  • Eat
  • Smile
  • Enjoy
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This is for 4 servings but I made only one salad for Christopher and saved the rest for leftover salad


Serving: 1Salad | Calories: 320kcal | Carbohydrates: 17g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 611mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2755IU | Vitamin C: 86mg | Calcium: 89mg | Iron: 2.4mg
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. I agree, shredded brussels sprouts in a salad with other components and a dressing with a zing, make you forget -for a minute- that you don’t like them 😉 . We do like them, though, so thank you for a nice recipe!

  2. I love Brussel sprouts! This is a salad I would really enjoy having for lunch! I think it’s great you have come up with such a delicious recipe even though you don’t really like Brussel sprouts!

  3. I love this “reluctant” salad! I used to hate Brussels sprouts as a kid but now I love them! Can’t wait to try this recipe!

  4. I have to agree that you either love or hate brussel sprouts. I happen to be a brussel sprout lover, cooked, in a salad or any which way. So this salad looks great!

  5. I love the name! Glad you found a way that you can handle them! Sometimes liking a certain food only comes down to the best way to disguise the flavor!

  6. My husband is a Brussels mutant too LOL. But I discovered he likes them raw too. This salad looks amazing to me and I can’t wait to try it. Believe it or not, I’ve been slicing these little babies with a paring knife. Food-processor is going to be my method of choice from now on. Thank you for the tip!

  7. Well, it’s certainly in my genes that I absolutely love this veggie and I can’t wait to try this recipe – looks and sounds delish!

  8. You seem to be in the minority here Elaine, I love them too! Mind you add bacon and parmesan to anything and what’s not to like?! You’re right to keep away from the mandolin…. a few months back I literally cut my knuckle off (sorry about that visual) and ended up at a hand surgeon. No surgery needed thankfully but lots of dressings!

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