A view into a bowl of sliced brussel sprouts, red onion, chopped bacon, dried cranberries, and chopped pecans all tossed in a sweet and sour mayonnaise based dressing.

Bacon and Brussel Sprout Salad

This recipe for Bacon and Brussel Sprout Salad was inspired by two sources. First, there’s a pre-packaged salad mix that contains shaved brussel sprouts in addition to other ingredients that I have fallen in love with. The second source was my own Bacon and Broccoli Salad recipe. If you’ve been visiting Patty Cake’s Pantry for a while, you know that I love to save money, and this recipe was born out of a need to save some cash.

I was tasked with bringing a salad to a meal, and I had planned to make a broccoli salad, but when I got to the store, broccoli crowns were selling for $1.59 per pound. A pound of Brussel sprouts were only $0.89 per pound. I picked up both, but as I shopped, I wondered if I could us Brussel sprouts in a salad in place of broccoli. I returned the broccoli to the produce section and picked up another pound of Brussel Sprouts instead. This turned out to be a good decision.

A bowl containing sliced burssel sprouts, chopped pecans, dried cranberries, chopped bacon , and chopped red onions all arranged in neat piles around the bowl.

What you will need to prepare this recipe:

From the Pantry:

  • Dried Cranberries
  • Chopped Pecans
  • Sugar (or sugar substitute)
  • Cider Vinegar

From the Refrigerator:

  • Brussel Sprouts
  • Bacon
  • Mayonnaise

From the Root Cellar:

  • Red Onion

Assembling this salad takes a bit of time for cooking the bacon and chopping the veggies, but it’s completely worth it. If you prefer, you can use already cooked real bacon pieces that you can purchase at the store to save that one step if you prefer. As I tasted this salad, I realized that it contained all of the flavors of fall, so it might be a great Thanksgiving side dish, but it’s great as a side to grilled meat, too.

Don’t make Bacon and Brussel Sprout Salad too far in advance.,

During one of my recipe tests, I made this salad the day before I needed it. My advice is DO NOT make this salad a day ahead. The cranberries bleed their color into the dressing, and the whole salad turns an unappetizing brownish color. It still tasted good, but it was ugly. It just didn’t look edible. Of course, this could have been caused by my inferior quality cried cranberries.

A view into a bowl of sliced brussel sprouts, red onion, chopped bacon, dried cranberries, and chopped pecans all tossed in a sweet and sour mayonnaise based dressing.

Have you ever made a salad with brussel sprouts? Do you think this one sounds good? Let us know by leaving a comment below. If you like what you see, please share this recipe on your social media, so we can reach more people and help them get dinner on the table? Don’t forget to subscribe, so you never miss a post.

Thanks for visiting Patty Cake’s Pantry.

Bacon and Brussel Sprout Salad

Bacon, Brussel Sprouts, Dried Cranberries and Pecans are the stars in this simple but delicious salad that's a great side. The total cost for this recipe is $5.93 or about $0.75 per serving.
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 1 hr 10 mins
Course Salad
Cuisine American
Servings 8
Calories 297 kcal

Ingredients
  

  • 1 pound fresh brussel sprouts thinly sliced ($0.89)
  • 8 strips bacon cooked until crisp and finely chopped (approximately 1/2 cup) ($2.00)
  • 1/3 cup red onion diced ($0.40)
  • 1/2 cup dried cranberries ($0.40)
  • 2/3 cup chopped pecans ($1.53)

Dressing

  • 1 cup mayonnaise ($0.95)
  • 1/3 cup sugar ($0.10) (You can subsitute an equivalent amount of a non-sugar sweetener if you prefer.)
  • 2 tbsp apple cider vinegar ($0.06)

Instructions
 

  • Cook bacon until crispy.
  • While bacon is cooking chop onion and slice brussel sprouts into thin strips
  • Finely chop bacon and set aside.
  • Mix together the mayonnaise, sugar, and cider vinegar to make the dressing.
  • Add brussel sprouts, bacon, chopped pecans, dried cranberries, and chopped onion to a large bowl.
  • Pour the dressing over the brussel sprout mixture.
  • Toss salad, mixing dressing with vegetables until everything is completely covered.
  • Place in the refrigerator and chill for at least 10 minutes, but we think it tastes better after at least an hour.
  • DO NOT make this salad a day ahead. The cranberries bleed their color into the dressing, and the whole salad turned an unappetizing brownish color. It still tasted good, but it was ugly.
Keyword apple cider vinegar, bacon, brown sugar, Brussel Sprouts, chopped pecans, dried cranberries, mayonnaise, sugar

Nutrition information was calculated for 1/8th of the recipe prepared according to the recipe above.

Disclaimer:  Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com.  We make every attempt to ensure that the information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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