Brussels sprouts, cranberries and bacon salad

Ramona's Cuisine -


This is such a full of flavours salad with a subtle tangy slightly sweet taste, Brussels sprouts mixed with cranberries, bacon or pancetta, seeds and onion finished with pouring over a delicious vinaigrette. A full blast!


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • ·
    500 g brussels sprouts
  • ·
    180 g bacon smoked and crisped up
  • ·
    100 g cranberries dry
  • ·
    90 g pumpkin and sunflower seeds toasted or raw
  • ·
    2 small red onions
  • ·
    120 ml creamy yoghurt or creme fraiche
  • ·
    1 tbsp salad cream
  • ·
    1 tbsp mayonnaise
  • ·
    1 tbsp lemon juice
  • ·
    1 -2 tbsp maple syrup or agave syrup
  • ·
    1 tbsp cider vinegar
  • ·
    1 pinch salt
  • ·
    1 pinch black pepper
  • ·
    1 tbsp sesame seeds i used a mix of black and white

How to Make Brussels sprouts, cranberries and bacon salad


  1. Wash and clean of any yellow/rough looking leaves (if any) the Brussels sprouts.
  2. Shred or chop them nicely and place all in a larger bowl.
  3. Fry the bacon till nice and crispy (pancetta works really well too). I sometimes use ready made crispy bacon from the supermarket.
  4. Chop the onions, bacon and add to the shredded Brussels sprouts, along with the pumpkin and sunflower seeds as well as the dry cranberries.
  5. Make the vinaigrette or sauce however you want to call it, by mixing well all the vinaigrette ingredients in a separate little bowl.
  6. Pour the vinaigrette/sauce over the dry ingredients in the bigger bowl, season well with tiny little salt n’ pepper (remember the bacon is also pretty salty) and mix until all ingredients are well coated with the vinaigrette.
  7. Sprinkle the sesame seeds over and serve on the same day or keep overnight - it will taste even better the next day!

Printable Recipe Card

About Brussels sprouts, cranberries and bacon salad

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy

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