Description
This is a warm Brussels sprouts salad filled with crispy bacon, sweet apple, toasted pecans, and dried cranberries, all tossed in a bright maple-orange dressing. This is a flavorful, hearty side dish for fall or winter meals. You can make it vegetarian, if desired. See recipe Note for details.
Ingredients
Salad
- 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
Citrus Maple Dressing
- 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
- Toast the pecans: 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.
- Cook the bacon: 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.
- Cook the vegetables: 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 salad warm.
- Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
- Make-Ahead Instructions: You can make the dressing in advance and store in an airtight container in the refrigerator for up to 1 week. For the salad, prep the components a day or 2 in advance: toast the pecans, and cook the bacon and sprouts. Store each separately (refrigerate everything except the pecans). Before serving, bring the ingredients to room temperature and warm the dressing for a few seconds in the microwave or on the stove, then toss to combine.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula | Whisk
- Can I Serve This Salad Cold? While you can serve this salad cold, it tastes best warm or at room temperature. See Note above about making it ahead.
- Can I Make This Vegetarian? Yes. Skip the bacon and try roasted sweet potatoes or chickpeas for a hearty, meat-free version. Roast the sweet potato in the oven, or cook drained chickpeas in a little olive oil after toasting the pecans. Just be sure to add a Tablespoon of olive oil to the skillet before sautéing the shallot.
- Can I Double the Recipe? Yes, simply double all of the ingredients and use an extra-large skillet (or cook in batches). The larger volume of Brussels sprouts will require an extra few minutes to cook down and brown.
- How to Shred Brussels Sprouts: There are a few easy ways to shred Brussels sprouts, depending on what tools you have on hand. Use the slicing blade of a food processor, or trim the base of the sprout and thinly slice by hand. For a quick shortcut, look for a bag or container of pre-shredded Brussels sprouts in the produce section of the grocery store.
- Can I Use Frozen Brussels Sprouts? Fresh is best for this recipe since frozen sprouts tend to be quite soft after thawing. If you must use frozen, thaw completely, pat dry, and expect a less crisp result.
- Best Apple to Use: Crisp, sweet-tart apples like Honeycrisp, Pink Lady, or Fuji are best in this salad.