Bacon and Brussels Sprout Salad


I’ve always been afraid to cook with brussels sprouts until I realized I didn’t have to cook them! Throwing them into a salad is a great way to change up your regular salad and add a little bit of crunch. They don’t get soggy or lose their crunch from the salad dressing, making them the perfect addition!


Bacon and Brussels Sprout Salad
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  • 1 (5 oz) bag spring mix salad greens
  • 1 1/2 cups chopped brussels sprouts
  • 1 avocado
  • 1 cup halved cherry tomatoes
  • 10 pieces of bacon cooked and crumbled
  • 1/2 cup feta cheese
  • 1/2 cup craisins
  • Dressing:
  • 1 teaspoon dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Wash and cut off stems of brussels sprouts. Chop into slices.
  2. Toss spring mix and brussels sprout in a large bowl.
  3. Toss in diced avocado, cherry tomatoes, crumbled bacon, feta cheese, and craisins.
  4. In a blender or food processor, blend ingredients for dressing until well combined.
  5. Pour dressing over salad and toss until combined.

Feeding a crowd? Check out these awesome “Salad Hands” that will take your salad from boring to beautiful!




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