The Perfect Side For An Indulgent Meal

Candied bacon gives this salad a punch of flavor without going overboard.

With the holiday season upon us, it’s all about entertaining with delicious, impressive dishes. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you recipes, ideas, and tips inspired by the season.

When it comes to the holidays, the classics are the best but it’s also great to have something a bit fresh on the table to offset the buttery mashed potatoes and candied yams. This salad combines the classic flavors of the holiday in an only slightly indulgent way. Finely shaved Brussels sprouts are tossed with tart, dried cranberries (cherries or raisins would do in a pinch), along with sweet candied bacon and a flurry of grated Parmesan.

Making candied bacon is as simple as roasting bacon with a bit of dark brown sugar to get a sweet, salty and smoky flavor that is completely irresistible. Keep an eye on it in the oven—the sugar can burn if it’s over-baked.

To save time, shave the Brussels sprouts the day before and then toss the salad just before serving. 



Roast candied bacon to sweet and salty perfection.

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Shaved Brussels Sprout Salad with Candied Bacon and Cranberries

Make more than you need; candied bacon leftovers are ideal on a sandwich.” Ashley Rodriguez

Servings: 6 to 8 as a side



5 strips bacon

2 tablespoons dark brown sugar

4 cups shredded brussels sprouts (about 1 pound)

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey


1/2 cup dried cranberries

1 cup finely shredded Parmesan


Preheat your oven to 400°F.

Lay the bacon on a sheet tray and sprinkle with brown sugar. Roast until crisp, about 10 to 15 minutes. Let the bacon cool.

In a bowl, combine the Brussels sprouts with oil, lemon juice, Dijon mustard, honey, and a hefty pinch of salt. Stir well to coat. Crumble the cooled bacon and add that to the bowl, along with cranberries and Parmesan. Toss together and serve. 

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