Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

If you’re on the lookout for a salad that’s fresh, flavorful, and just downright addictive, you’ve got to try this Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe. I absolutely love how the crispy bacon and nutty Asiago cheese come together with tender, slightly caramelized shredded Brussels sprouts. Trust me, once you taste this, it’ll become your go-to anytime you want a salad that feels special but is super easy to whip up!

this …

Ingredients You’ll Need

Each ingredient in this Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe is thoughtfully chosen to build flavor and texture. Fresh sprouts, garlic, and butter create a warm base, while bacon and Asiago cheese add savory punch. I always recommend using fresh, high-quality ingredients for the best results.

• Brussels sprouts: Choose firm, bright green sprouts for shredding to get that perfect crunch and freshness.
• Garlic: Minced fresh garlic adds a punch of aromatic depth when sautéed gently in butter.
• Salt and pepper: Simple seasonings highlight the natural flavors; don’t skip these!
• Butter: I use butter for that rich, golden sauté experience, but feel free to substitute olive oil if you prefer.
• Bacon: Crisp it well, then crumble it to sprinkle on top for irresistible smokiness and crunch.
• Asiago cheese: Freshly grated Asiago melts slightly on the warm salad and delivers a tangy, nutty finish.
• Balsamic vinegar: A splash provides just the right touch of acidity and sweetness to brighten the dish.

Variations

I love tweaking this salad depending on what’s in my fridge or who I’m cooking for. It’s super easy to customize, and each version brings out something new. Don’t hesitate to experiment—you might discover your own favorite twist!

• Add nuts or seeds: I sometimes sprinkle toasted walnuts or pumpkin seeds on top for an extra crunch and a hint of earthiness.
• Swap cheeses: If Asiago isn’t on hand, Parmesan or Pecorino Romano offer a similar salty, savory flavor.
• Make it vegetarian: Skip the bacon and toss in some toasted chickpeas or crispy fried shallots for texture.
• Dress it differently: Try lemon juice instead of balsamic vinegar for a fresher, zingier flavor when summertime hits.

How to Make Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

Step 1: Prep and Shred the Brussels Sprouts

Start by trimming off the base stems of your Brussels sprouts—it’s a small step that helps remove any toughness. Then, pop them into a food processor and pulse gently. I recommend doing it manually to control the size: you want tiny shreds but not dust. Mixing smaller and slightly larger pieces gives your salad great texture—you’ll find it more enjoyable than evenly shredded ones.

Step 2: Sauté Garlic and Sprouts

Melt butter in a large skillet over medium heat. Once it’s shimmering, toss in the minced garlic and shredded Brussels sprouts. Sprinkle with salt and pepper. This part is key—saute for about 5 to 7 minutes until the sprouts start browning and soften slightly. Stir often so the garlic doesn’t burn but flavors the butter and sprouts evenly.

Step 3: Add Balsamic and Finish Cooking

When your sprouts are starting to look golden, add the balsamic vinegar. Give everything a good stir to coat the sprouts thoroughly. Let it cook another 1-2 minutes to let the vinegar reduce slightly —this adds a beautiful, tangy glaze that’s a total flavor game changer.

Step 4: Plate and Top

Transfer the warm sprouts onto a serving plate. Scatter your crispy crumbled bacon over the top and sprinkle with grated Asiago cheese. I love how the warm salad just melts the cheese lightly, making every bite savory and irresistible. Dive right in—this is when the magic really happens!

How to Serve Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe

Garnishes

I typically keep garnishes simple—just a sprinkle of freshly cracked black pepper or a few extra shavings of Asiago cheese. If I’m feeling fancy or serving guests, I might add toasted pine nuts or a handful of chopped fresh parsley for color and a fresh bite. It’s those small touches that make your presentation pop.

Side Dishes

This salad pairs wonderfully with grilled chicken or roasted salmon for a complete meal. I’ve also served it alongside warm quinoa or wild rice pilaf when I want a vegetarian spread. It’s surprisingly hearty for a salad, so it can stand on its own or complement many dishes.

Creative Ways to Present

For special occasions, I like to pile this salad into pretty individual bowls or on homemade crostini for an appetizer twist. Serving it family-style on a large wooden board with bowls of bacon and Asiago on the side lets everyone customize their portions, which is always a hit!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 2 days. I recommend storing the bacon separately if you want to keep it crispy, then adding it just before serving again. The flavors tend to deepen after a few hours, making the salad even tastier the next day.

Freezing

I don’t usually freeze this salad because the texture of cooked Brussels sprouts and bacon changes after thawing. Instead, it’s best enjoyed fresh or refrigerated for a short period.

Reheating

When reheating leftovers, use a skillet over medium-low heat just until warmed through to avoid overcooking the sprouts. Add the bacon and cheese fresh at serving time if you stored them separately. This keeps all the flavors distinct and fresh.

FAQs

Final Thoughts

This Shredded Brussels Sprouts Salad with Bacon and Asiago Recipe holds a special place in my heart because it’s simple yet feels so gourmet. Every time I make it, friends and family ask for seconds (sometimes thirds!). It’s that perfect combo of flavors and textures that makes salad exciting—if you haven’t tried it yet, do yourself a favor and give it a go. I promise it’ll brighten up your table and make you fall a little more in love with Brussels sprouts.

Print