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.
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.
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.
More Salad Recipes You Will Love:
- Beet and Goat Cheese Salad with Honey Cinnamon Balsamic Dressing
- Roasted Sweet Potato Salad with Honey Cinnamon Dijon Dressing
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Roasted Broccoli, Butternut Squash & White Bean Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
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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.
Ingredients
- 1 lb Brussels sprouts
- 4-6 strips thick cut bacon cooked & crumbled
- 1/3 cup roasted pecans roughly chopped
- 1/4 cup crumbed Gorgonzola cheese
- 1 avocado diced
For Fig Jam Dressing:
- 1/4 cup fig jam
- 2 tbsp extra virgin olive oil
- 1-2 tsp 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
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