Warm Brussels Sprouts Salad with Bacon and Apple
A delightful and healthy salad combining hearty Brussels sprouts, crispy bacon, and sweet apples, perfect as a side dish or light main course.
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.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave if you prefer it warm again. Make sure not to overcook the Brussels sprouts; they should be tender but still vibrant and crunchy. Use fresh, high-quality ingredients for the best flavor.