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Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola

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  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4
  • Category: Salads


Shredded Brussels Sprouts Salad with Bacon, Apple, and Gorgonzola cheese come together in a crisp & flavorful salad that you’ll want to enjoy again & again!


  • 11/2 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Recipe from Andie Mitchell’s Eating in the Middle cookbook.