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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
overhead shot of finished salad in a white bowl

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
overhead shot of finished salad in a white bowl with a fork on the side

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.

close up shot of finished salad in a white bowl
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.

overhead process shot: bacon cooking in a skillet

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

overhead process shot: cut brussel sprouts in a clear bowl, with more brussel sprouts on the side

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

overhead process shot: shredded brussel sprouts in a food processor

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.

overhead process shot: brussel sprouts, onion, figs, bacon and cranberries in a bowl

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

overhead shot of finished salad in a white bowl
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.

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Bacon Fig Brussel Sprouts Salad - Karyl's Kulinary Krusade

Bacon Fig Brussel Sprouts Salad

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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, and this salad gets better as it rests.

Ingredients

  • 20-25 brussel sprouts
  • 8 slices thick-cut bacon, cut into 1/2" pieces
  • 3/4 cup dried cranberries
  • 1 cup sweet Mission figlets, ends removed and sliced lengthwise
  • 1/4 cup sliced almonds
  • 1/2 cup red onion, diced

VINAIGRETTE

Instructions

  1. In a medium bowl, add lemon juice. Add onion powder, black pepper, and roasted garlic and combine. Drizzle in oil, whisking constantly, until fully combined. Set aside.
  2. Add almonds to large, dry skillet. Toast almonds over medium-low heat for 3-4 minutes, until golden. Remove and set aside.
  3. OPTIONAL: add cooled almonds to a sandwich bag. Seal and crush the almonds
  4. Add diced bacon to the same skillet and cook until done. Remove bacon and drain on paper towels
  5. Cut the ends from the brussel sprouts. Cut the brussel sprouts lengthwise in half (or quarters, if really large)
  6. Transfer the brussel sprouts to a food processor. I recommend doing it in at least 2 batches, so it's not overcrowded
  7. Pulse the brussel sprouts a few times, and then use the "chop" function until shredded
  8. Transfer the brussel sprouts to a colander, rinse under running water, and drain well
  9. Add brussel sprouts, figs, dried cranberries, red onion, and bacon to a large bowl. Toss with a fork to combine.
  10. Drizzle with vinaigrette, and toss again with a fork. Top with almonds

Notes

Fresh minced garlic is too harsh for this dish. Roasted garlic is a much better option, as it lends a very nice sweet undertone. Garlic powder is a good substitute.

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 the brussel sprouts.

Let the finished salad rest for at least an hour in the fridge before serving

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 even better on the 2nd day!

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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Reesa Lewandowski

Thursday 29th of March 2018

Wow there is so much to do this, it must be amazing! What a great side dish or even main dish salad! I am always looking for new ways to enjoy brussel sprouts!

Priya srinivasan

Tuesday 27th of March 2018

Ha ha can totally understand you not eating certain veggies, me too the same, I love certain veggies,cooked in certain way!! Love the colors in the salad. Can imagine the flavors of figs and crunchy almonds in very bite!! Looks inviting!!

Veena Azmanov

Tuesday 27th of March 2018

Bacon makes everything taste better! I love how simple and easy this is to make. We have a salad every day so this is going to be on my table soon. Yum!

Gloria

Monday 26th of March 2018

We happen to love brussel sprouts ALL ways. Adding figs is a great idea. Perfect for lunch, or paired with a nice protein and turned into a dinner salad.

Karyl

Sunday 1st of April 2018

Thanks Gloria! Now that I know I like them, I'm looking for more ways to add them into my veggie rotation :)

Carlee

Monday 26th of March 2018

Oh my goodness, that looks absolutely scrumptious! I love the sweet and salty flavors and all of those textures have to be amazing together. I am ready to dig in!

Karyl

Sunday 1st of April 2018

Thanks so much Carlee! It's such a good salad. I always make enough to have some to munch on the next day

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