Fall Brussels Sprouts Salad

Fall Brussels Sprouts Salad


  • 2 pounds Brussels Sprouts
  • 1 lemon
  • 1 orange
  • 2 minced shallots
  • ½ cup avocado oil
  • 8 slices bacon
  • 1 cup slivered, toasted almonds
  • 1 cup grated Pecorino-Romano Cheese
  • Salt
  • Pepper


  1. Preheat oven to 350 degrees. Place the slivered almonds on a baking sheet in a single later. Bake for 7-8 minutes, until they become fragrant and golden brown. Stir frequently and remove as soon as you see the almonds turning golden brown. Remove the almonds from the pan and place on a plate to stop the cooking.
  2. In a medium skillet, cook the bacon until crisp, about 10-12 minutes. Once cooked, place on a paper towel lined plate.
  3. Remove all but 1 tbsp bacon grease from the frying pan. Over low heat, sauté the shallots for 3 minutes, until soft.
  4. In medium bowl, squeeze the juice of the lemon and orange and add the cooked shallots. Whisk together.
  5. Once the juice and shallots are whisked together, begin slowly pouring in the avocado oil, continuing to whisk the entire time. Add a pinch of salt and pepper, and continue to whisk for 1-2 minutes until the dressing is creamy and not transparent.
  6. Remove the stems from the Brussels Sprouts and thinly slice, creating a slaw-like texture. Place them in a large bowl.
  7. Pour the dressing over the sprouts, tossing gently. Then add the cheese, bacon, and toasted almonds. Serve right away!

Notes: If you are not serving right away, you can mix everything together except the dressing and almonds. Add the dressing and almonds right before serving.

Brussels Sprouts

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