Brussels Sprouts Salad with Bacon, Apple, Walnut and Pecorino Romano Cheese

Brussels Sprouts Salad with Bacon, Apple, Walnut and Pecorino Romano Cheese

5 from 3 votes
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Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Rika Livingston


  • 1 tablespoon chopped shallot
  • 1 tablespoon apple cider vinegar
  • 1/2 cup canola oil (grapeseed, olive oil, or vegetable)
  • 1 tablespoon grain dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • salt to taste
  • black pepper to taste
  • 2 cups thinly sliced Brussels sprouts
  • 1 medium apple (chopped)
  • 2 thick slices of bacon (cooked and chopped)
  • 1/4 cup walnuts (chopped)
  • 2-3 tablespoons grated Pecorino Romano Cheese (use more according to your liking)
  • 2 tablespoons chopped spearmint leaves
  • salt/pepper to taste
  • 5 tablespoons shallot vinaigrette salad dressing (add more according to your liking)


  • In a mixing bowl or salad dressing container: Add shallots and apple cider vinegar. Let sit for about 2 minutes. Add the remaining salad dressing ingredients and whisk until well blended.
  • In a large mixing bowl: add Brussels sprouts, chopped apple, cooked bacon, chopped walnuts, Pecorino Romano Cheese, spearmint leaves and shallot vinaigrette salad dressing. Mix well.
  • Optional: adjust with salt/pepper, extra salad dressing, or 1 tablespoon fresh lemon juice for rich and intense flavor.
  • Serve immediately.


To cook bacon on microwave: 
Place 2 sheets of paper towel on a plate, lay up 2 thick bacon slices on the paper towels and cook on high heat for about 2-3 minutes. 
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