If you’re looking for a tasty and healthy salad that is simple to prepare, look no further than Warm Brussels Sprouts Salad with Bacon and Apple. This delightful dish combines the hearty flavor of Brussels sprouts with the savory crunch of bacon and the sweetness of apples. Perfect as a side dish or a light main course, it is sure to please everyone at the dinner table.
Why Make This Recipe
This Warm Brussels Sprouts Salad is not just delicious; it’s also packed with nutrition. Brussels sprouts are rich in vitamins K and C, while apples provide fiber and antioxidants. The crispy bacon adds a smoky flavor that balances the salad perfectly. Plus, it’s quick to make, making it a great choice for busy weeknights or special occasions.
How to Make Warm Brussels Sprouts Salad with Bacon and Apple
Ingredients:
- 1/2 cup (60g) roughly chopped pecans
- 6 slices bacon
- 1 small shallot, thinly sliced (or 1/4 cup (35g) finely chopped yellow onion)
- 2 garlic cloves, minced
- 16 ounces (1 lb./454g) Brussels sprouts, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons fresh lemon juice or orange juice
- 1/3 cup (50g) dried cranberries
- 1 apple, thinly sliced and halved for bite-size pieces (I recommend Honeycrisp)
- Optional, for garnish: 2 Tablespoons freshly shredded parmesan cheese
- 1/4 cup (57g/60ml) extra virgin olive oil
- 2 Tablespoons (30g/ml) fresh orange juice
- 1 Tablespoon (21g/15ml) pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Directions:
- Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
- Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to paper-towel-lined plate, and then remove all but 1 Tablespoon of bacon grease from the skillet.
- Add the sliced shallot and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.
- Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.
- Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
- Make the dressing: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
- If desired, top with optional parmesan cheese before serving. Serve the salad warm.
- Store leftover salad in an airtight container in the refrigerator for up to 5 days.
How to Serve Warm Brussels Sprouts Salad with Bacon and Apple
This salad is best served warm, making it a comforting dish. It works well as a side for roasted meats or can be enjoyed on its own as a light meal. You can also garnish it with freshly shredded parmesan cheese for extra flavor.
How to Store Warm Brussels Sprouts Salad with Bacon and Apple
To store any leftovers, place them in an airtight container and keep them in the refrigerator. The salad should stay fresh for up to 5 days. Reheat gently in the microwave if you prefer it warm again.
Tips to Make Warm Brussels Sprouts Salad with Bacon and Apple
- Make sure not to overcook the Brussels sprouts. You want them tender but still vibrant and crunchy.
- Use fresh, high-quality ingredients for the best flavor.
- Experiment with different types of apples for varying sweetness and crunch.
Variation
Feel free to customize this salad! You can add other ingredients like roasted sweet potatoes, feta cheese, or even substitute the bacon with a plant-based alternative for a vegetarian option.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the Brussels sprouts and bacon ahead of time. Just store them separately and combine with the other ingredients just before serving.
2. What type of apple is best for this recipe?
A sweet and crisp apple, like Honeycrisp or Fuji, works best. You can choose any apple variety that you enjoy.
3. Is this salad gluten-free?
Yes, this salad is gluten-free as long as you ensure that the Dijon mustard you use does not contain gluten.
Warm Brussels Sprouts Salad with Bacon and Apple
Ingredients
For the salad
- 1/2 cup roughly chopped pecans
- 6 slices bacon
- 1 small shallot, thinly sliced (or 1/4 cup finely chopped yellow onion)
- 2 cloves garlic, minced
- 16 ounces Brussels sprouts, shredded (1 lb./454g)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons fresh lemon juice or orange juice
- 1/3 cup dried cranberries
- 1 apple thinly sliced and halved (recommended: Honeycrisp)
- 2 Tablespoons freshly shredded parmesan cheese (optional, for garnish)
For the dressing
- 1/4 cup extra virgin olive oil
- 2 Tablespoons fresh orange juice
- 1 Tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
Preparation
- Cook the pecans in a large (ungreased) skillet over medium heat for 3–5 minutes, stirring often, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
- Add the bacon to the skillet and cook until crisp. Transfer cooked bacon to a paper-towel-lined plate and remove all but 1 tablespoon of bacon grease from the skillet.
- Add the sliced shallot and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts cook down and begin to brown, about 8–10 minutes.
- Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.
- Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
- Make the dressing: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss to combine.
- If desired, top with optional parmesan cheese before serving. Serve the salad warm.
