• 1 lemon
  • 1 orange
  • 1 large shallot, minced
  • ½ cup olive oil
  • salt and pepper
  • 3 dozen brussel sprouts, chopped
  • 1 cup almonds, chopped or halved
  • 1 cup sunflower seeds
  • 1 cup grated Pecorino-Romano cheese
  • 6 slices cooked bacon, crumbled or chopped (optional)
  • 1 cup dried cranberries (optional)
  • 2 apples chopped (optional)

Over the Summer I was in Florida visiting the in-laws and I was introduced to brussel sprouts on a salad. It added another level of texture on the salad which I enjoyed. So I took a stab at creating my own brussel sprout salad. No roasting or frying pan is necessary for this recipe for these little adorable cabbage cousins.


  1. (if using bacon) Cook and crumble the bacon.
  2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
  3. Chop brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture.
  4. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and other toppings over the top. If needed, add a few more tablespoons of olive oil and toss.

Cook’s Note

Brighten the salad by adding apples, dried cranberries, toasted pecans, pumpkin seeds or avocado.