Print Friendly, PDF & Email

Fall is all about Brussels Sprouts. I needed a change from roasting them, so I made this raw Brussels sprouts salad with pecans, chopped bacon and a simple lemon dijon dressing. If you are sensitive to raw cruciferous veggies, you can saute the Brussels sprouts in olive oil for a few minutes, and then mix with the dressing for a warm fall salad! Either way, you are getting all of your macro’s in this simple and delicious salad!

Trader Joe’s makes it extra easy with their bagged shaved Brussels sprouts.You can also slice the sprouts on a mandolin, just be very careful of your fingers. I think the short cut is for sure worth the safety;-)


1 10 oz bag of shredded Brussels Sprouts

3/4 cup of chopped pecans

4 slices of bacon, cooked and chopped

4 tbsp olive oil

1 tsp bacon grease, hot

juice from 1 whole lemon

1 tsp dijon mustard

salt and pepper


In a large bowl, combine the Brussels sprouts, pecans and bacon. In a separate small bowl, combine the olive oil, hot bacon grease, lemon juice, dijon mustard and salt and pepper, to taste. Whisk until smooth. Pour the dressing over the Brussels sprouts salad and toss to mix well. Enjoy!