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5 from 4 votes
Servings: 6

Brussels Sprouts Salad with Bacon

Chopped, lightly sauteed brussels sprouts mixed with arugula, bacon, and a lemon vinaigrette.


  • 1 tbsp extra virgin olive oil
  • 8 slices bacon, separated
  • 1 clove garlic, minced
  • 2 lbs approx 4 cups roughly chopped brussels sprouts
  • 1 slice lemon
  • 8 oz arugula or other tender salad greens, roughly chopped

Lemon Vinaigrette

  • 1 tbsp champagne or white wine vinegar
  • 1 tsp dijon mustard
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil


  • Cook 5 slices of bacon until crisp using the method of your choice. Cool, chop and set aside for later.
  • In a skillet, drizzle some olive oil, and lightly saute the 3 uncooked bacon slices until they're just starting to render.
  • Add the garlic and chopped brussels sprouts and stir over medium/low heat for about 1 minute.
  • Squeeze in the juice from your lemon slice and sprinkle in some salt and pepper.
  • Saute for an additional 2 minutes, or until the sprouts have softened a little, but still have some crunch, drizzling in a little more olive oil if needed.
  • Add additional salt and lemon juice to taste, and remove from heat.
  • Remove bacon slices and discard.
  • Once the sauteed brussels sprouts have cooled slightly, toss them in a large bowl with the chopped greens and the cooked, chopped bacon. Just before serving, toss with the dressing.
  • Place all ingredients into a closed container and shake until combined.

For vinaigrette: Combine ingredients in a bowl and whisk until combined.

    Nutrition Facts

    Calories 140kcal (7%)Protein 2g (4%)Fat 14g (22%)Saturated Fat 3g (19%)Cholesterol 12mg (4%)Sodium 421mg (18%)Potassium 36mg (1%)Vitamin C 1.2mg (1%)Iron 0.1mg (1%)
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