Shredded Brussels sprouts salad with bacon, apple, and Gorgonzola combines crisp texture and bold flavor in an easy, repeat-worthy dish you’ll want to make again and again.
Eating in the Middle
I’m excited to share this shredded Brussels sprouts salad. It’s simple, full of texture, and genuinely delicious—one of those recipes you’ll reach for all week. The version I love comes from the cookbook “Eating in the Middle” by Andie Mitchell. That book emphasizes balance and mindful eating, and this salad is a perfect example: fresh, healthy, and dotted with small indulgences like bacon and Gorgonzola for satisfying flavor.
The cookbook inspired me to cook more thoughtfully, and I find recipes that are easy enough for weeknights yet special enough to serve to guests. This salad strikes that same balance: quick to prepare, bright with apple and sprouts, and rich from the bacon and cheese. It plays well as a side with grilled chicken or as a light main when topped with a soft-cooked egg.
Mindful, Delicious Eating
If you already follow Andie Mitchell or have read her memoir, you know she champions an approach to food that values balance over restriction. This salad reflects that philosophy: it highlights a nutritious vegetable—Brussels sprouts—while allowing small pleasures that make a recipe feel complete. The combination of crisp apple, salty bacon, and tangy Gorgonzola gives each bite contrast and harmony, encouraging mindful enjoyment.
Preparing the salad is straightforward: the sprouts are shredded into ribbons, quickly browned for a touch of caramelized flavor, and then tossed with chopped apple, crumbled bacon, and cheese. It works warm or cooled to room temperature, making it versatile for weeknight dinners, potlucks, or meal prep.
So Easy!
This salad is fast to prepare, especially if you use a sharp chef’s knife or a food processor to shred the sprouts. Sautéing them for just a few minutes softens them slightly while keeping a pleasant bite. The whole recipe takes about 15 minutes from start to finish, and it stores well for a day or two—flavors deepen as it rests. I often serve it alongside grilled protein, but it’s equally satisfying on its own with a runny egg on top for added richness.
In the past couple of weeks I’ve made this salad many times because it’s reliable and adaptable. Swap the apple for pear in autumn, or use a milder blue cheese if you prefer. Small changes keep it fresh while preserving the crunchy, savory core that makes it so good.
What You Need to Make Shredded Brussels Sprouts Salad
- Brussels sprouts (fresh)
- Bacon (streaky or your preferred cut)
- Salt
- Freshly ground black pepper
- Granny Smith apple (or a tart, crisp apple)
- Gorgonzola cheese (crumbled)
How to Make Shredded Brussels Sprouts Salad
- Halve the sprouts and thinly slice them lengthwise into ribbons. Rub the slices gently between your fingers to separate the layers and place them in a large bowl.
- In a 12-inch nonstick skillet over medium-high heat, cook the bacon until crisp, about 5 to 7 minutes. Transfer the cooked bacon to a paper towel–lined plate to drain and cool, then crumble it.
- Pour off all but 1 tablespoon of the rendered bacon fat, return the pan to medium-high heat, and add the shredded sprouts with salt and pepper. Cook, stirring frequently, until the sprouts are browned in spots, about 4 to 5 minutes. You want them softened but still with some bite.
- Transfer the warm sprouts to the large bowl, add the crumbled bacon, chopped apple, and crumbled Gorgonzola. Toss gently to combine so the warm sprouts slightly soften the apple and cheese. Divide among plates and serve warm or at room temperature.
Thank you to Andie Mitchell for recipes that encourage balanced, mindful eating. Her cookbook makes it easy to prepare healthy, flavorful meals that families will enjoy. I’m off to make Greek yogurt pancakes next for my pancake-loving boys!
Enjoy, y’all!
xoxo,
Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola
- Author: Maegan – The BakerMama
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4
- Category: Salads
Description
Shredded Brussels sprouts salad with bacon, apple, and Gorgonzola is a crisp, flavorful dish that balances savory and sweet. The quick sauté of the sprouts brings a subtle caramelization while keeping texture, and the apple and cheese add bright and creamy contrasts. It’s a versatile salad that works as a side or a light main.
Ingredients
- 1–1/2 pounds Brussels sprouts, trimmed (about 4 cups)
- 4 slices bacon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Granny Smith apple, peeled (optional), cored, and finely chopped (about 1 cup)
- 2 ounces Gorgonzola cheese, crumbled (1/2 cup)
Instructions
- Halve the sprouts and thinly slice them into ribbons lengthwise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl.
- In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon of the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes.
- Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.
Notes
This recipe is adapted from Andie Mitchell’s “Eating in the Middle” cookbook. For variations, try replacing Gorgonzola with a milder blue cheese or goat cheese; swap the Granny Smith apple for pear when pears are in season. The salad can be served warm or at room temperature and will keep for a day in the refrigerator—toss before serving to freshen the flavors.