This Warm Brussels Sprouts Salad Will Make You Forget You’re Eating Vegetables: If you think Brussels sprouts aren’t your thing, this Warm Brussels Sprouts Salad with Bacon and Apple will change your mind forever.
Crispy bacon, sweet apples, toasted pecans, and tart cranberries come together with tender, caramelized Brussels sprouts — all tossed in a bright, tangy maple-orange dressing.
It’s hearty enough for a main dish yet elegant enough for your Thanksgiving or Christmas table. The flavor balance of smoky, sweet, and savory makes every bite unforgettable.
Why You’ll Love This Salad
- Perfect balance of smoky bacon, sweet apple, and tangy citrus.
- Healthy yet hearty — packed with fiber, protein, and good fats.
- Versatile — serve warm, at room temperature, or as leftovers.
- Make-ahead friendly — ideal for busy weeknights or holidays.
Ingredients You’ll Need
For the Salad
- ½ cup (60g) roughly chopped pecans
- 6 slices bacon
- 1 small shallot, thinly sliced (or ¼ cup finely chopped yellow onion)
- 2 garlic cloves, minced
- 16 ounces (1 lb / 454g) Brussels sprouts, shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons fresh lemon or orange juice
- ⅓ cup (50g) dried cranberries
- 1 apple, thinly sliced and halved (Honeycrisp recommended)
- Optional: 2 tablespoons freshly shredded Parmesan cheese
For the Citrus Maple Dressing
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh orange juice
- 1 tablespoon (15ml) pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Step-by-Step Instructions
1. Toast the Pecans
In a large ungreased skillet, toast pecans over medium heat for 3–5 minutes, stirring often until fragrant. Remove and set aside.
2. Cook the Bacon
Add bacon to the skillet and cook until crisp. Transfer to a paper-towel-lined plate. Remove all but 1 tablespoon of bacon grease from the pan.
3. Sauté the Vegetables
Add shallot to the skillet and cook for 2 minutes until softened. Add garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until sprouts are tender and starting to brown — about 8–10 minutes.
4. Combine the Salad
Remove from heat and stir in lemon or orange juice. Add the apple slices, cranberries, toasted pecans, and chopped bacon. Toss everything together until evenly mixed.
5. Make the Dressing
Whisk together olive oil, orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the warm salad and toss to combine.
6. Garnish and Serve
Top with Parmesan cheese if desired. Serve warm or at room temperature for best flavor.
Nutrition Facts (Per Serving)
(Makes about 6 servings)
- Calories: 290 kcal
- Total Fat: 22 g
- Saturated Fat: 5 g
- Cholesterol: 18 mg
- Sodium: 420 mg
- Carbohydrates: 19 g
- Dietary Fiber: 4 g
- Sugars: 10 g
- Protein: 7 g
- Potassium: 470 mg
- Vitamin C: 65% DV
- Iron: 6% DV
Helpful Tips & Variations
- Vegetarian Version: Skip the bacon — add roasted sweet potatoes or crispy chickpeas for extra heartiness.
- Make Ahead: Prep components 1–2 days in advance and store separately; assemble before serving.
- Apple Choices: Use crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Fuji.
- Crispier Texture: Don’t overcrowd the pan — let the sprouts brown for flavor!
FAQs
1. Can I serve this salad cold?
Yes, but it’s best enjoyed warm or at room temperature for full flavor.
2. How long does it last in the fridge?
Store in an airtight container for up to 5 days. Reheat gently on the stove before serving.
3. Can I make it ahead of time for a party?
Definitely. Prep the dressing, bacon, and pecans in advance. Assemble just before serving.
4. What if I don’t have maple syrup?
Honey works beautifully as a substitute, just slightly less earthy.
5. Can I double the recipe?
Yes! Double all ingredients and use a large skillet or cook in two batches to ensure even browning.
