Creamy Brussels Sprouts and Smokey Bacon Salad

Name: Creamy Brussels Sprouts and Smokey Bacon Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 250 g smoked bacon; 900 g Brussels sprouts, shaved; ½ tsp chipotle powder; 2 tbsp Dijon mustard; 1 clove garlic clove, minced; ¼ cup raw hazelnuts; ½ cup paleo mayonnaise; 1 tsp onion powder; 1 tsp freshly cracked black pepper; 1 tsp Himalayan salt; 1 tsp red pepper flakes; 1 tbsp white wine vinegar

Recipe GLPR1332ccc8ed157a

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Salad

45 min

405 cal

Servings: 6

Stovetop

SNAP eligible

A vibrant salad featuring shredded Brussels sprouts tossed with a smoky chipotle dressing, topped with crispy bacon, toasted hazelnuts, and a touch of bacon fat for rich, savory flavor. This grain-free, dairy-free side dish is naturally creamy and satisfying.

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Ingredients

250 g smoked bacon

900 g Brussels sprouts, shaved

½ tsp chipotle powder

2 tbsp Dijon mustard

1 clove garlic clove, minced

¼ cup raw hazelnuts

½ cup paleo mayonnaise

1 tsp onion powder

1 tsp freshly cracked black pepper

1 tsp Himalayan salt

1 tsp red pepper flakes

1 tbsp white wine vinegar

Directions

Shave the Brussels sprouts using the slicing disk of a food processor for speed, or alternatively use a box grater or slice them thinly by hand with a sharp knife. Transfer the shredded sprouts to a large bowl and set aside.
In a small food processor, combine the mayonnaise, Dijon mustard, minced garlic, chipotle powder, white wine vinegar, salt, black pepper, onion powder, and red pepper flakes. Pulse until the dressing is smooth and creamy.
Pour the chipotle dressing over the shredded Brussels sprouts and toss thoroughly, using your hands to massage and gently bruise the sprouts. This helps soften them and releases some of their natural moisture. Set the dressed sprouts aside.
Heat a skillet over medium heat and add the smoked bacon pieces. Cook until the bacon is crispy, about 8 to 10 minutes, stirring occasionally.
Add the raw hazelnuts directly to the hot skillet with the bacon and continue cooking for about 30 seconds, stirring to coat the nuts with the bacon fat.
Immediately pour the entire contents of the skillet, including the bacon, hazelnuts, and bacon fat, into the bowl with the dressed Brussels sprouts. Toss everything together vigorously to combine and serve right away.

Comments

Grocery List Plus Editorial Staff4.5

Hazelnuts are the only ingredient requiring a special stop—Harris Teeter or Kroger carry them in the baking aisle, but Food Lion and ALDI rarely stock them reliably. At roughly $8–10 per pound and a quarter cup needed here, hazelnuts drive the cost to about $3.50 per serving; bacon and fresh brussels sprouts add another $1.50. The stated 45 minutes is honest if you shred the sprouts by hand, but a food processor cuts it to 25 minutes active time. This is a make-ahead salad that improves overnight as the dressing softens the raw sprouts, making it excellent for meal prep or a next-day side. The smoky-spicy profile and Southern bacon work well for North Carolina kitchens.