Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
Low-Carb Brussels Sprouts Salad has lot of healthy brussels sprouts compared to the higher-calorie ingredients and this tasty salad is low-carb, Keto, low-glycemic, and gluten-free. You can toss in a few dried cranberries to turn it into a holiday salad if you’d like! Use the Diet-Type Index to find more recipes like this one.
Three years ago for Thanksgiving 2014 I posted a Brussels Sprouts Salad that had all the ingredients in this Low-Carb Sprouts Salad with Bacon, Almonds, and Parmesan, but since it was a Thanksgiving recipe it also had dried cranberries. And then I made the salad two years in a row for Thanksgiving dinner, and all the brussels sprouts lovers in my family (and even a few brussels sprouts avoiders) went crazy over it. But it wasn’t especially a hit on the blog, and I always felt sad that more people weren’t enjoying it.
I thought of the brussels sprouts salad again this year when the bags of brussels sprouts started showing up in Costco, and that’s when it hit me that I should be talking about what a wonderful low-carb salad is, and just giving cranberries as an option for people who wanted to add them for a holiday treat. And I never was that happy with the original photos of the salad, so I decided to give this post a photo update and re-write the recipe to make the cranberries purely optional and see if I can get a few more of my low-carb readers to discover how amazing this salad really is.
When we made it again to take new photos, Jake, Kara, and I all loved the low-carb version of the salad, and I was lucky enough to end up with the leftovers which I gobbled up for dinner that night. And I immediately added brussels sprouts to my grocery list so I can make it again. We did use 6 thick slices of bacon and included bacon grease in the dressing, but even with that indulgence this salad has a lot of healthy raw brussels sprouts compared to the amounts of bacon, almonds, and Parmesan. You can certainly get by with less bacon, and discard all the bacon grease and make the salad with entirely olive oil if that sounds better to you, and even if you make a few changes like that, this salad will still be amazing!
Please adapt the recipe to fit your own personal needs and eating preferences, but no matter how you change it up, if you’ve never had a salad with raw brussels sprouts, I hope you’ll try this one. And if you’re starting to think about the menu for Thanksgiving, keep this in mind for an unusual salad idea that’s really a winner!
I bought brussels sprouts that were already well-trimmed and just cut them in half. Use the slicing blade of a Food Processor, a Mandoline Slicer or sharp knife to slice the brussel sprouts. Measure out the almonds, then toast the almonds in a dry pan until they’re fragrant, about 2 minutes. Cook the bacon until it’s crisp, remove from pan and drain on paper towels, keeping the bacon grease in the pan.
Whisk together 2 tablespoons of bacon grease, olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup (or sugar-free maple syrup) to make the dressing. Remove the rest of the bacon grease from the pan, then put the dressing in the pan you cooked the bacon in and heat until it’s starting to bubble. Then toss the hot dressing with the raw brussels sprouts and mix in the bacon, toasted almonds, and Parmesan. Season to taste with salt and fresh-ground black pepper. Enjoy! And if you’re making this for Thanksgiving, go ahead and toss in a few dried cranberries if you’d like!
Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan
- 1 lb. brussels sprouts (preferably pre-trimmed)
- 6 slices thick bacon (or less)
- 1/2 cup slivered almonds (or less)
- 1/3 cup coarsely grated Parmesan (or less)
- salt and fresh-ground black pepper to taste
- (optional) 1/2 cup dried cranberries can be added to make it a holiday salad.
- 2 T bacon grease from pan drippings (or replace with additional olive oil)
- 1 T olive oil
- 2 T fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
- 1 T Dijon mustard
- 2 T red wine vinegar
- 1 T maple syrup (or use sugar-free maple syrup if you prefer)
- Trim brussels sprouts if needed and cut in half. Thinly slice brussels sprouts. (I used the slicing blade of my Cuisinart Food Processor to slice them, but you can also use a Mandoline Slicer or just a sharp knife.) Put the shredded brussels sprouts into a salad bowl. Measure out the almonds, then toast the almonds in a dry pan over medium-high heat until they’re fragrant, about 2 minutes (but watch them carefully!)
- Slice bacon pieces into short, thick slices. Cook the bacon in a hot pan until it’s very crisp; then drain on paper towels and let cool. (I use a paper towel on top to press down on the bacon and absorb as much grease as possible.)
- Measure 2 tablespoons of bacon grease from the pan and put in a glass measuring cup, pouring out the rest of the bacon grease but not wiping out the pan. (If you prefer, use 2 more tablespoons olive oil instead of bacon grease.) Add the olive oil, lemon juice, Dijon, red wine vinegar, and maple syrup and whisk until well-combined.
- Put the dressing mixture into the same pan you cooked the bacon in and heat until it’s bubbling. Pour over the brussels sprouts and stir to combine, then gently stir in the chopped bacon, toasted almonds, and Parmesan. Season to taste with salt and fresh-ground black pepper.
- Go ahead and toss in some dried cranberries if you’re making this for a holiday salad!
This recipe was inspired by this brussels sprouts salad from Rachel Ray.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is mostly raw brussels sprouts, which are about as nutritious as any salad ingredient you can use, and the bacon, almonds, and Parmesan should all be good ingredients for low-carb and Keto diet plans. If you want the lowest possible carbs, use sugar-free maple syrup in the dressing, and of course don’t add dried cranberries for the low-carb version. If you’re strictly following the South Beach Diet you can make this salad more diet-friendly by switching the bacon grease for olive oil, using sugar-free maple syrup, and using turkey bacon.
Find More Recipes Like This One:
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More Tasty Brussels Sprouts:
Easy Brussels Sprouts Gratin with Swiss and Parmesan ~ Kalyn’s Kitchen
Warm Brussels Sprouts Slaw with Asian Citrus Dressing ~ Nom Nom Paleo
Roasted Brussels Sprouts with Avocado and Pecans ~ Kalyn’s Kitchen
Maple-Glazed Roasted Delicata Squash and Brussels Sprouts ~ Simply Recipes
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s