Description
A warm, cozy salad combining roasted Brussels sprouts, crispy bacon, sweet apples, and crunchy pecans, all drizzled with a maple-orange dressing.
Ingredients
Scale
- 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
Instructions
- In a large skillet, toast the pecans over medium heat for 3–5 minutes until fragrant. Transfer to a plate.
- Cook bacon in the same skillet until crisp, then transfer to a paper towel-lined plate, removing all but 1 tablespoon of bacon grease.
- Sauté shallot in the skillet for 2 minutes, then add garlic, Brussels sprouts, salt, and pepper. Cook for 8–10 minutes until sprouts brown.
- Remove from heat and stir in lemon or orange juice.
- Transfer to a serving bowl; chop bacon and add it, along with cranberries, apple, and pecans. Toss to combine.
- In a small bowl, whisk together olive oil, orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour over the salad and toss.
- 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