Bacon Fig Brussel Sprouts Salad

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Bacon Fig Brussel Sprouts Salad has so many wonderful flavors and textures. The sweet and salty combination pairs really well with the simple citrus vinaigrette. This salad gets better over time, so make sure to let it rest for at least one hour

This post and recipe card updated May 2, 2020

It’s no secret that I was a super picky vegetable eater as a kid. You couldn’t pay me to touch vegetables I didn’t like. But, since I devoured the ones I loved, my parents went with it.

Brussel sprouts were always high on the NO list. Which is funny, because I ate cabbage and it’s in the same family. But the only time I ever had them they were steamed, and there’s nothing good about steamed brussel sprouts.

Over time I’ve learned to love them, especially when they’re golden and crispy like my Bourbon Bacon Brussel Sprouts or Skillet Brussel Sprouts with Bacon and Onions. They’re also so delicious with Roasted Cornish Game Hen.

During the warmer months, I love a cold salad that you can eat as a main dish, side, or as a potluck dish. Bacon Fig Brussel Sprouts Salad

WHY THIS RECIPE WORKS

• It’s wonderful as a main dish or a side and gets better as it rests
• You can add more protein to make it a complete meal, or omit the bacon for a vegetarian dish
• It’s perfect for a crowd and you can easily substitute ingredients

Look at all those beautiful colors and textures in Bacon Fig Brussel Sprouts Salad! It’s kind of like a party in your mouth.

PREPARING THE BRUSSEL SPROUTS

Trim the ends off of the brussel sprouts. Cut them lengthwise in half; if they are really large, then cut them into fourths.

Use a food processor to shred the brussel sprouts. It’s easier and faster than trying to do it by hand.

Don’t overcrowd the food processor, or it will be difficult to shred. For the full recipe, I shred them in 2 batches.

I recommend using the “chop” setting, and I pulse it a few times to get started.

INGREDIENT TIPS FOR BACON FIG BRUSSEL SPROUTS SALAD

I use thick-cut bacon, and love the salty bite it adds to the dish. To keep it vegetarian, just omit the bacon.

Figs add a wonderful sweet bite and complement the bacon very well. I use California Mission Figlets and slice them thinly.

Dried Cranberries add a really nice contrasting bite to the dish. I normally add them whole, but you could do a rough chop before adding them to the bowl.

I toast Sliced Almonds for a few minutes in a dry pan, to release the oils and develop a golden brown color. The almonds are the final touch, and hold up well to the vinaigrette.

Let the finished salad rest for at least an hour before serving. Trust me on this, it makes a huge difference in flavor. As a matter of fact, Bacon Fig Brussel Sprouts Salad is even better the second day.

CITRUS VINAIGRETTE FOR BACON FIG BRUSSEL SPROUTS SALAD

This is a very simple vinaigrette, with fresh lemon juice and Avocado Oil.

You can find fresh lemons in every grocery store, all year long, so don’t buy the juice in a bottle. It’s not even close to the same thing.

Fresh minced garlic is too harsh for Bacon Fig Brussel Sprouts Salad. I like to use smashed roasted garlic instead because it’s sweet and you could almost eat it straight. Garlic powder is a good substitute.

STEP BY STEP INSTRUCTIONS

Combine lemon juice, black pepper, onion powder, and garlic in a bowl. Drizzle in oil, whisking continuously until fully combined. Set aside.

Add almonds to a dry skillet and toast over medium heat for 3-4 minutes, tossing occasionally, until golden brown. Remove almonds and set aside.

Add diced bacon to the same skillet. Cook over medium heat for 10 minutes, until done.

Remove bacon and drain on paper towels.

While bacon cooks, prepare brussel sprouts. Cut the ends off the brussel sprouts, and then cut them lengthwise in half. If they are really big, cut them into fourths

Add brussel sprouts to a food processor. Pulse the sprouts a few times, and then use the “chop” feature to shred it.

Add brussel sprouts to a colander, rinse under cold water and drain.

In a large bowl, add brussel sprouts, red onion, bacon, figs, and cranberries.

Toss the ingredients to combine. Drizzle with vinaigrette and stir with a fork to fully combine. Top with almonds and serve.

MAKE-AHEAD, SERVINGS, AND LEFTOVERS

If you’re preparing the salad to serve the next day, add half of the dressing when you make it, and then the other half 1-2 hours before serving.

Bacon Fig Brussel Sprouts Salad is perfect for a potluck, picnic, party, side dish, or light lunch.

MORE DELICIOUS SUMMER RECIPES

• Bacon, Cranberry Chicken Salad
• Pico de Gallo
• Broccoli Salad with Homemade Dressing
• Loaded Zesty Portobello Burger
• Funfetti Macaroni Salad

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