A simple and quick shaved Brussels sprout salad with tangy Gorgonzola cheese, savory thick-cut bacon, crunchy pecans, and creamy avocado, all tossed in a sweet fig balsamic dressing.

Why You'll Love it:

Quick & Easy- this salad recipe is an absolute breeze to toss together. Simply shave the Brussels sprouts using a mandoline, sharp knife, or food processor and toss together with remaining ingredients.
A Few Simple Ingredients- this can be made with just a handful of ingredients, many of which you may already have on hand.
Flavorful- savory, tangy, and sweet- this bacon blue cheese salad is bursting at the seams with flavor!
Nutritious- Brussels sprouts are naturally low-carb, gluten-free, high in fiber, and offer a boost of vitamin C.

Ingredient Notes:

Find the full list of ingredients and amounts in the recipe card below.

Brussels Spouts- are very similar to cabbage in texture and taste. Thinly shaved, they work wonderfully as the base of salad.
Gorgonzola Cheese- a type if Italian blue cheese. It has quite a strong tangy and buttery flavor that works well with the salty and sweet elements of this recipe.
Fig Jam- a blend of fig, sugar, lemon, and occasionally balsamic vinegar depending on the brand. The taste is sweet and almost honey-like. If the brand you choose already contains balsamic vinegar, adjust the amount you use in the dressing accordingly.
Balsamic Vinegar- a dark, intensely flavored vinegar with notes of molasses and prune. It's slightly thick with a hint of sweetness, and is often used in salad dressing or marinades.

Substitutions & Variations:

Greens: roughly shredded kale or sliced fresh spinach.
Nuts: pepitas (pumpkin seeds), pistachios, slivered almonds, sunflower seeds, or walnuts.
Fig Jam: can be replaced with honey or agave.
Gorgonzola Cheese: can be replaced with crumbled blue cheese, feta cheese, or goat cheese.
Add Fruit: such as sliced Bartlett pear, honeycrisp apple, dried cranberry, or dates.

shaved brussels sprout salad with bacon and gorgonzola

How to Shave Brussels Sprouts:

Knife Method: slice each sprout in half, then holding the stem end, use a sharp knife to carefully slice sprout into thin strips. Discard stem.
Mandoline Method: use the slicing attachment to thinly slice sprouts.
Food Processor Method: cut the stem from sprouts then use the slicing disk to shred brussels.
For an even quicker salad, pre-shredded Brussels sprouts can be used.

How to Make Brussels Sprout Salad:

Using a mandolin, sharp knife, or food processor, thinly slice Brussels sprouts.
Add shaved Brussels sprouts to a large mixing bowl along with crumbled bacon, roasted pecans, crumbled Gorgonzola, and avocado.
In a small mixing bowl whisk together all dressing ingredients. Pour over Brussels salad and gently toss to combine. Serve.

shaved brussels salad with bacon and gorgonzola and fig jam

Tips & Recipe Notes:

To clean and prepare sprouts, rinse under cool water, pat dry, and remove any wilted or dried out outer leaves.
Some fig jams are chunkier than others. If your fig jam causes the dressing to have an odd texture, you may pulse it in a blender to smooth it out.

Storage:

When stored in an airtight container, shaved Brussels sprouts on their own will keep fresh for up to 1 week.
If making ahead or meal prepping, store shaved brussels sprout salad and dressing separately. Toss salad in dressing right before serving.
Dressing will last in the refrigerator for up to 3 days when stored in an air tight container.

bacon gorgonzola pecan brussels salad with fig jam

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Recipe

bacon gorgonzola shaved brussels sprout salad with fig dressing

Bacon & Gorgonzola Shaved Brussels Sprout Salad with Fig Jam Dressing

A simple and quick shaved Brussels sprouts salad with tangy Gorgonzola cheese, savory thick-cut bacon, crunchy pecans, and creamy avocado all tossed in a sweet fig balsamic dressing.

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Total Time 10

Course Salad

Servings

Calories 433 kcal

Ingredients

1 lb Brussels sprouts
4-6 strips thick cut bacon cooked & crumbled
⅓ cup roasted pecans roughly chopped
¼ cup crumbed Gorgonzola cheese
1 avocado diced

For Fig Jam Dressing:

¼ cup fig jam
2 tablespoon extra virgin olive oil
1-2 teaspoon balsamic vinegar
kosher salt to taste

Instructions

Using a mandolin, sharp knife, or food processor, thinly slice Brussels sprouts (see method descriptions below in recipe notes).
Add shaved Brussels to a large mixing bowl along with crumbled bacon, roasted pecans, crumbled Gorgonzola, and avocado.
In a small mixing bowl whisk together all dressing ingredients. Pour over Brussels salad and gently toss to combine. Serve.

Notes

How to Shave Brussels:
- Knife Method: slice each sprout in half, then holding the stem end, use a sharp knife to carefully slice sprout into thin strips. Discard stem.
- Mandoline Method: use the slicing attachment to thinly slice sprouts.
- Food Processor Method: cut the stem from sprouts then use the slicing disk to shred Brussels. For an even quicker salad, pre-shredded Brussels can be used.
To clean and prepare Brussels, rinse under cool water, pat dry, and remove any wilted or dried out outer leaves.
Some fig jams are chunkier than others. If your fig jam causes the dressing to have an odd texture, you may pulse it in a blender to smooth it out.
Storage:
- When stored in an airtight container, shaved Brussels sprouts on their own will keep fresh for up to 1 week.
- If making ahead or meal prepping, store salad and dressing separately. Toss salad in dressing right before serving.
- Dressing will last in the refrigerator for up to 3 days when stored in an air tight container.
Nutritional Information is an estimate only and will vary based on specific ingredients and amounts used.

Nutrition

Calories: 433kcalCarbohydrates: 26.1gProtein: 13.4gFat: 33.6gSaturated Fat: 7.5gCholesterol: 23mgFiber: 8.9gSugar: 11.5g

Keyword shaved brussels sprout salad

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