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Kalyn's Kitchen

Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan (Video)

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.

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Watch the video to see if you’d like to make Low-Carb Brussels Sprouts Salad

Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan found on KalynsKitchen.com

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, JakeKara, 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!

Process photos for Brussels Sprouts Salad

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.

Process photos for Brussels Sprouts Salad

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 found on KalynsKitchen.com

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.

Dressing Ingredients:

  • 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)


  1. 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!)
  2. 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.)
  3. 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.
  4. 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.
  5. 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 Brussels Sprouts Salad with Bacon, Almonds, and Parmesan found on KalynsKitchen.com

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:
Use the Diet Type index page to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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

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38 comments on “Low-Carb Brussels Sprouts Salad with Bacon, Almonds, and Parmesan (Video)”

  1. Pingback: Keto Brussels Sprouts

  2. Pingback: Top 10 Healthy Thanksgiving Recipes - The Lyons' Share Wellness

  3. Just awesome recipe with full of nutrient. Many Thanks for posting this recipe, I will must try to home. As a Nutritionist I appreciate this recipe with all healthy ingredients. I hope you will upload more recipes like this.

  4. Pingback: Keto Deals and Recipe Ideas at Aldi (week of 10/31) – Keto on a Dime

  5. It would be nice if you gave the nutrition information per serving. I like to know how many carbs and fat grams. 

    • I’m not able to provide nutritional information for the recipes for several reasons, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.

  6. Can this be made ahead of time?

    • The salad is not bad when it’s been in the fridge overnight, but I think it’s best freshly made. You could make it a few hours ahead, or prepare everything ahead and toss together right before you’re going to eat it. I’ve prepared all the individual parts, refrigerated them separately, and then heated the dressing in the microwave when I wanted to assemble the salad. Hope that helps!

  7. So, this is a cold salad with a warm/hot dressing, served immediately? Thinking about if this could work for a potluck salad.

  8. Pingback: 80+ Keto Recipes For Your Thanksgiving Menu - Practical Daddy

  9. Pingback: Low-Carb Brussels Sprouts Salad - Yum Goggle

  10. This salad looks amazing! I found some per-shredded Brussels sprouts at my little local grocery store and am making it today. Is this salad supposed to be served immediately after pouring the hot dressing over it? Does it taste good chilled? How long does it last in the refrigerated? (Sorry for all the questions) Thanks!

  11. Pingback: 25 Healthy Thanksgiving Side Dish Ideas | Be Strong and Healthy Fitness

  12. it looks so sweet and healthy. thank you for the recipe.

  13. This is a gorgeous salad – perfect for the holidays and the photos are stunning as always!

  14. I love this recipe and the new print with a pic. Thanks!

    • Hi Jo, glad you like the recipe and the new recipe format. Unfortunately it’s a rather labor-intensive process by hand to get the recipes switched into that new format. I am trying to do some every day and not worry about how long it will take me to do every recipe on the site!

  15. Looks amazing!   I used to saute’ shaved Brussels sprouts, but never used raw in a salad

    thanks for the idea!

  16. Can’t wait to try this salad, with and without the dried cranberries! Great combination of flavors.

  17. Honestly, this salad is probably one of my favorite salad recipes ever! I’ve brought it to potlucks and there’s never any leftover. I usually place the cranberries in a little bowl on the side so everyone can sprinkle them on as a garnish if desired. I haven’t made it this fall yet but today I’m stopping at the market to look for fresh sprouts. Have a great day!

  18. For the first time in several years we are hosting a Thanksgiving meal. I am excited to try this. Love the idea of the dried cranberries. I am sitting here trying to figure out what would be the best way for me to shred the brussels sprouts. 🙂 Thank you for sharing the recipe again! Sounds delicious!!

  19. Made this recipe yesterday! (Used toasted pecans, and asiago cheese–all that I had on hand.) So Delish! I need to figure and easier way to shred the brussels.

    Loved this dish~ Thanks!

  20. This was so good! We all loved it! Thanks for the recipe 🙂

  21. I agree that Thanksgiving is a time to celebrate and enjoy. A little bit of bacon would be welcome on my holiday table. Raw Brussels sprouts are something I tried for the first time just a year ago, and they are a revelation. So delicious!

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