Warm Brussels Sprouts Salad with Bacon and Apple

Why You’ll Love This Warm Brussels Sprouts Salad with Bacon and Apple

This warm Brussels sprouts salad mixes crisp, roasted sprouts with sweet apple, chewy cranberries, and salty bacon. The salad feels fresh and cozy at the same time. It is easy to make and works as a side or a light main dish. The maple-orange dressing adds a bright, sweet finish that ties the salad together. If you enjoy simple fall flavors, you will find this salad both satisfying and quick to prepare. For another apple-forward treat to enjoy on a chilly day, try the apple cinnamon scones with caramel recipe.

introduction

This salad is warm, simple, and full of texture. It uses shredded Brussels sprouts cooked with bacon and shallot, then mixed with apples, toasted pecans, and dried cranberries. The dressing is a small mix of olive oil, orange juice, maple syrup, and Dijon mustard. You get salty bacon, bright citrus, nutty pecans, and sweet fruit in each bite.

The recipe comes together fast. You toast pecans, crisp bacon, wilt the sprouts, then toss everything with the dressing. Serve it right away while the salad is still warm. Leftovers also store well in the fridge for a few days.

Why Make This Recipe

Make this recipe when you want a side that feels special but is not hard to make. It works for weeknight dinners, holiday sides, or potlucks. It uses easy ingredients you can find at most stores. The mix of warm and cold textures keeps every bite interesting. People who usually avoid Brussels sprouts often like them shredded and cooked this way because they soften and caramelize.

This recipe also uses pantry items like dried cranberries and pecans to add flavor and crunch. The dressing is simple, and you can adjust it to be sweeter or tangier. The salad pairs well with roasted chicken, pork, or a grain dish.

What You Need for Warm Brussels Sprouts Salad with Bacon and Apple

You will need a large skillet to toast nuts and cook bacon and sprouts. A cutting board and sharp knife make prep quick. Use a box grater, food processor, or a sharp chef’s knife to shred the Brussels sprouts. A small bowl and whisk are helpful for the dressing. Have a serving bowl ready to toss the warm salad.

Keep paper towels handy to drain the bacon. Use a measuring cup and spoons to get the dressing balance right. If you want to add parmesan at the end, have a small grater ready.

How to Make Warm Brussels Sprouts Salad with Bacon and Apple

The steps are clear and fast. Toast the pecans first so they are warm and crunchy. Cook the bacon until crisp, then use just a little bacon grease to cook shallot and sprouts. Cook until the sprouts soften and brown. Finish by adding lemon or orange juice while still warm, then toss with apple, cranberries, pecans, and chopped bacon. Make the maple-orange dressing and pour it over the salad. Toss and serve warm.

This method keeps the sprouts tender and gives them a light char. The warm base melts the flavors together, and the fresh apple keeps a bright texture. Serve immediately for the best contrast of warm and crisp.

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:

1. 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.
2. 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.
3. 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.
4. Remove from heat and stir in the fresh lemon or orange juice. Transfer to a serving dish or bowl.
5. Chop the bacon into bite-size pieces. Add to the Brussels sprouts, along with the dried cranberries, apple, and toasted pecans. Toss to combine.
6. 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.
7. If desired, top with optional parmesan cheese before serving. Serve salad warm.
8. Store leftover salad in an airtight container in the refrigerator for up to 5 days.

Best Ways to Serve Warm Brussels Sprouts Salad with Bacon and Apple

Serve this salad warm as a side with roasted turkey, grilled chicken, or pork chops. It also pairs well with a grain bowl or a simple baked fish. For a full meal, add cooked quinoa or farro and a few more nuts for extra protein and texture.

You can serve it on a bed of baby greens for a lighter plate. The salad also makes a nice holiday side because the colors and flavors match the season. If you want to serve it cold, let it cool first and chill briefly; flavors will meld but the pecans may soften.

How to Store Warm Brussels Sprouts Salad with Bacon and Apple

Let the salad cool to room temperature before storing. Put it in an airtight container and refrigerate. It will keep for up to 5 days. The apples and pecans may soften over time, so eat within a few days for the best texture.

If you have leftover dressing, store it separately in a small jar. Toss the salad with fresh dressing just before serving to keep the crunch. Reheat gently in a skillet if you prefer it warm again, and add a splash of orange juice to refresh the flavors.

Easy Tips to Make Warm Brussels Sprouts Salad with Bacon and Apple

• Shred Brussels sprouts on a box grater or use a food processor to save time.
• Use a sharp knife and cut apples into similar size pieces so each bite is balanced.
• Don’t skip toasting the pecans; they add a deep, nutty flavor.
• If you don’t have shallot, use a mild yellow onion but cook it until soft.
• Reserve one tablespoon of bacon grease to cook the sprouts for extra flavor. Remove the rest for a lighter dish.
• Taste the dressing and adjust sweetness with more maple syrup or add more orange juice for tang.
• If you like a bit of heat, add a pinch of red pepper flakes to the dressing.

Try These Variations of Warm Brussels Sprouts Salad with Bacon and Apple

• Swap pecans for walnuts or sliced almonds.
• Use pears instead of apple for a softer, more mellow fruit note.
• Add crumbled goat cheese or feta instead of parmesan for a tangy twist.
• Make it vegetarian: skip the bacon and use smoked paprika in the dressing for a smoky flavor; roast chickpeas for extra protein.
• Add roasted sweet potato cubes for a heartier salad.
• Replace dried cranberries with dried cherries or golden raisins for a different sweetness.

Common Questions About Warm Brussels Sprouts Salad with Bacon and Apple

Q: Can I make this salad ahead of time?
A: You can prep parts ahead. Toast pecans and cook bacon a day before. Shred the sprouts and slice the apple right before mixing to keep them fresh. Store components separately and assemble when ready.

Q: What kind of apple is best for this salad?
A: A crisp apple like Honeycrisp, Gala, or Fuji works best. These apples hold their shape and add nice sweetness and crunch.

Q: Can I use frozen Brussels sprouts?
A: You can, but thaw and drain them well first. Shredded fresh sprouts give a better texture, but frozen can work in a pinch.

Q: How do I keep the apples from browning?
A: Toss apple slices in a little lemon or orange juice after slicing. This helps slow browning and adds flavor.

Q: Is there a dairy-free option?
A: Yes. Skip the parmesan or use a dairy-free cheese if you want a dairy-free salad.

Final Thoughts

This warm Brussels sprouts salad with bacon and apple is simple, fast, and full of flavor. It balances salty, sweet, and tangy notes with a mix of textures. It makes a great side for many meals and fits holiday tables well. The recipe is flexible, so you can change nuts, fruit, or cheese to suit your taste. Try it warm for the best contrast of flavors and textures.

Ready to Give It a Try?

Gather your ingredients and plan a quick cook time. This salad takes about 25–30 minutes from start to finish. Follow the simple steps, taste the dressing, and adjust to your liking. Enjoy a warm, bright plate that brings out the best in Brussels sprouts.

Warm Brussels Sprouts Salad with Bacon and Apple

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• Author: nobakedessertsrecipes_admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A warm, cozy salad combining roasted Brussels sprouts, crispy bacon, sweet apples, and crunchy pecans, all drizzled with a maple-orange dressing.

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Ingredients

Scale 1x2x3x

• 1/2 cup (60g) roughly chopped pecans
• 6 slices bacon
• 1 small shallot, thinly sliced
• 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 (Honeycrisp recommended)
• 2 tablespoons freshly shredded parmesan cheese (optional)
• 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

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Instructions

1. In a large skillet, toast the pecans over medium heat for 3–5 minutes until fragrant. Transfer to a plate.
2. Cook bacon in the same skillet until crisp, then transfer to a paper towel-lined plate, removing all but 1 tablespoon of bacon grease.
3. Sauté shallot in the skillet for 2 minutes, then add garlic, Brussels sprouts, salt, and pepper. Cook for 8–10 minutes until sprouts brown.
4. Remove from heat and stir in lemon or orange juice.
5. Transfer to a serving bowl; chop bacon and add it, along with cranberries, apple, and pecans. Toss to combine.
6. In a small bowl, whisk together olive oil, orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss.
7. Top with parmesan cheese if desired, and serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg