Shaved Brussels Sprout Salad with Strawberries Apple Bacon

A Salad That Tells a Story

I used to turn my nose up at brussel sprouts. I thought they were just little bitter cabbages. Then my grandson, Tommy, grew them in his school garden. He was so proud. We had to find a way to eat them.

That’s how we discovered shaving them thin. It changes everything. The tough little sprout becomes light and friendly. This salad is that story on a plate. It’s about making friends with your food. What food did you not like as a kid, but love now?

Why This Combo Works

Let’s talk about the team in your bowl. The shaved sprouts are crisp. The strawberries are sweet. The apple gives a fresh crunch. Salty bacon and feta cheese make it feel special.

Each bite has a little of everything. That matters. Your mouth gets a party of flavors and textures. It never gets boring. Fun fact: Shaving brussel sprouts breaks down their cell walls. This makes them taste milder and sweeter!

The Magic in the Dressing

Now, the dressing is the secret handshake. You blend three strawberries right into it. Doesn’t that smell amazing? It turns a simple vinegar and oil into something pink and lovely.

It ties the whole salad together. The berry flavor whispers through every leaf. This matters because a good dressing makes the veggies want to be eaten. Do you have a favorite “secret ingredient” for dressings?

Putting It All Together

Start your bacon in a cool pan. This helps it get crispy evenly. I still laugh at that. I used to rush and start with a hot pan. My bacon would curl up and cook unevenly.

While it cooks, make your dressing. Then chop your fruits and shave those sprouts. Toss everything in a big, big bowl. You need room for the happy mixing. Use your clean hands if you want. Feeling the food is part of the joy.

A Lesson on the Plate

This salad taught me something. Food doesn’t have to be complicated to feel fancy. It just needs care and a good mix of friends in the bowl.

It’s a whole meal with protein, fruit, and veggies. You feel good after eating it. That is a win in my book. Will you try making the dressing with strawberries? I’d love to hear how it turns out for you.

Ingredients:

Ingredient	Amount	Notes
Shaved brussel sprouts	6 cups	About 4-5 brussel sprouts per cup
Bacon	4 strips
Strawberries	1 pound
Green apple	1
Crumbled feta	1/3 cup
Balsamic vinegar	1/4 cup
Olive oil	1/4 cup
Salt & pepper	To taste

A Salad That Tells a Story

Hello, my dear. Come sit a moment. Let’s talk about a surprising salad. I once thought brussel sprouts were just for boiling. My grandson changed my mind. He brought this salad to a picnic. The mix of sweet fruit and salty bacon is wonderful. It’s a crunchy, happy dish. It makes me smile every time I make it. Doesn’t that smell amazing when the bacon is cooking? It fills the whole kitchen with a cozy feeling.

Making it is simple. We just put lovely things together in a bowl. I’ll walk you through it. (My hard-learned tip: use kitchen shears to cut the bacon right over the pan. It’s so much easier than a knife!). Ready? Let’s begin.

• Step 1: Let’s start with the bacon. Cut four strips into little pieces. Cook them in a pan on medium heat. Stir them now and then. You want them nice and crispy. Drain them on a paper towel. That sound of sizzling bacon is pure comfort.
• Step 2: Now for the magic dressing. Grab three strawberries. Pop them in a blender. Add the balsamic vinegar, olive oil, salt, and pepper. Blend it for just ten seconds. It turns a beautiful pink color. I still laugh at how easy this is.
• Step 3: Time for the sprouts. If you didn’t buy them shaved, just trim the ends. Cut them in half first. Then slice them thinly until you have six cups. It’s like making little confetti. Do you have a favorite kitchen tool for slicing? Share below!
• Step 4: Let’s prepare the fruit. Slice the rest of the strawberries. Dice one green apple. I always leave the skin on for color. The red and green look so pretty together. It reminds me of a summer garden.
• Step 5: The best part is assembly. In a big bowl, combine everything. Add the sprouts, fruit, crispy bacon, and feta. Drizzle your pink dressing over the top. Gently toss it all together. Now it’s ready to share and enjoy.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 5 servings
Category: Salad, Lunch

Make It Your Own

Recipes are just a starting point. You can change this one so easily. Here are three fun twists I’ve tried. They each make the salad feel new again.

• Nutty Crunch: Skip the bacon. Use a handful of toasted pecans or almonds instead. It gives a lovely, earthy crunch.
• Summer Berries: Try blueberries or raspberries instead of strawberries. It’s a fun way to use what’s in season.
• Creamy Swap: Not a feta fan? Use goat cheese or even a sharp cheddar. It changes the flavor in a delicious way.

Which one would you try first? Comment below!

Serving It Up Right

This salad is quite hearty on its own. But it loves company. For a bigger meal, serve it with a simple grilled chicken breast. Or a piece of crusty bread for dipping. I like to put it in a wide, shallow bowl. That way you can see all the beautiful colors.

What to drink? For a special dinner, a glass of chilled rosé pairs beautifully. It’s light and fruity. For everyday, I love sparkling water with a squeeze of lemon. It cleanses your palate between bites. Which would you choose tonight?

Keeping Your Salad Fresh & Bright

This salad is best eaten right away. But I know life gets busy. You can store it in the fridge for a day. Keep the dressing separate until you are ready to eat.

I learned this the hard way. I once dressed the whole bowl and saved it. The next day, the sprouts were soggy. It was a sad lunch. Now I keep them apart.

Batch cooking the bacon is a great trick. Cook a whole pack on Sunday. Use some now and save the rest for other meals. This saves you so much time.

Planning like this matters. It means a healthy, tasty meal is always close. It turns a good intention into an easy reality. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Hiccups

First, your sprouts might be too tough. Massage them with your hands for a minute. This softens them up nicely. It makes them easier to chew and enjoy.

Second, the dressing might not stick. Make sure your salad bowl is completely dry. Wet greens make the dressing slide right off. I remember a very watery salad because of this.

Third, the apples might turn brown. Toss your diced apple with a little lemon juice. This keeps it looking fresh and pretty. *Fun fact: this is called oxidation!*

Fixing small issues builds your confidence. You learn to make food taste its best. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this salad gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your bacon label to be sure.

Q: Can I make parts ahead? A: Absolutely. Shave the sprouts, make the dressing, and cook the bacon a day early.

Q: What can I swap for feta? A: Goat cheese or shaved parmesan are lovely. For no cheese, use toasted nuts instead.

Q: Can I double the recipe? A: You can! Use a very large bowl. You may not need to double all the dressing.

Q: Any optional add-ins? A: Try adding some toasted pecans or sunflower seeds for a nice crunch. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love this mix of sweet and savory. It reminds me of spring picnics. I would love to see your creation. Your kitchen stories make my day.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. Share a photo of your beautiful bowl. I always look.

Happy cooking!

—Anna Whitmore.