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This Shaved Brussels Sprout Salad with warm bacon vinaigrette and asiago cheese is easy enough to throw together on a busy weeknight, and doesn’t wilt- so it’s great leftover for lunch, or to bring to potlucks and BBQs. 


While not what I am known for cooking amongst friends and family, one of my favorite dishes to prepare is a great salad. Whether it’s an indulgent salad like my Cornmeal Crusted Buffalo Shrimp Salad, a super simple Caprese, or just a classic tossed salad, the possibilities are endless. Salads are anything but boring, and if done well, carry a multitude of flavors and textures so your taste buds are never bored.

Looking for more great salad recipes?

Try my Mexican Street Corn SaladWatermelon Avocado Salad with Whipped Goat CheeseBroccoli Salad with Bacon and Cheddar, or Prosciutto Melon Salad with Burrata!

Brussels Sprout Salad

What goes into the Brussel Sprout Salad recipe?

For this Brussels Sprout Salad, you start with thinly sliced Brussels sprouts, assertive asiago cheese, salty sunflower seeds, tangy shallots and crisp bacon. Next up, toss all that in a quick tangy, smoky, mustardy vinaigrette. The result? A delicious salad that is great as a meal or a side. I love to serve this salad for lunch, or as a great side dish for brunch.

Brussels Sprout Salad

Can I use a different cheese in the Brussels Sprout Salad?

Yes. I would suggest another dry cheese such as sharp provolone, parmesan or feta. You could even leave the cheese out entirely for a lower calorie option.

To Mandoline or not to Mandoline?

This depends on your level of comfort with the equipment. While a Mandoline will give you perfect thin shredded Brussels sprouts, you must be VERY careful using one. For that reason, I often opt to shave the Brussels sprouts by hand. I work with a sharp knife to cut them as thinly as possible.

Brussels Sprout Salad with Warm Bacon Vinaigrette and Asiago Cheese

Prep Time1 hr 15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, lunch, Side Dish
Keyword: asiago cheese, bacon, bacon vinaigrette, brussels sprouts, dinner salad, lunch salad
Servings: 2


  • Mandoline (optional)


  • 2 lbs Brussels sprouts, thinly sliced
  • 1 small shallot, thinly sliced
  • 1/4 cup shelled sunflower seeds
  • 1/4 cup grated Asiago cheese*
  • 6 strips of bacon, chopped
  • 2 tbsp country Dijon mustard, such as Grey Poupon
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • additional shaved Asiago cheese, for serving


  • Prep your produce: Clean and thinly slice the Brussels sprouts and shallots either with a Mandoline or sharp chef’s knife, and add to a large mixing bowl.
    2. Add sunflower seeds and shredded cheese to the bowl, and toss to combine.
    3. Cook the chopped bacon in a small frying pan over medium low heat until crisp and remove from pan to drain, reserving fat in the pan. Allow to cool 5 minutes.
    4. After the bacon pan drippings have cooled- keeping about 2 tbs in the pan, turn the heat back to low, and add in the mustard, apple cider vinegar, olive oil and honey, and whisk to combine. Continue to cook over low heat, stirring occasionally for 2-3 minutes, or until slightly thickened. Once thickened, add half of the bacon to the pan and stir. Pour warm dressing over salad and toss to coat. Top with remaining bacon and shaved asiago and serve warm.


Asiago could be subbed for parmesan, feta, or sharp provolone.

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