Warm Brussels Sprouts Salad
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This warm Brussels sprouts salad is a cozy side dish that brings together crisp bacon, sweet dried cranberries, toasted pecans, and thinly sliced apple, all tossed in a bright maple-citrus dressing. It's quick enough for weeknights yet special enough for holiday tables.
If you love Brussels Sprouts, try this Maple Glazed Roasted Brussels Sprouts or this Roasted Brussels Sprouts with Bacon!
Recipe Overview
Here's a quick snapshot of this warm Brussels sprouts salad-simple ingredients that come together fast, with layers of sweet, savory, and crunchy textures. It's one of those recipes that feels effortless yet special.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Method: Skillet
What You'll Love About This Recipe
This warm salad is everything I love about fall cooking-quick, flavorful, full of texture, and endlessly adaptable. It's the kind of side dish, like this fall roasted vegetables, that brightens up even the busiest weeknight dinner.
- Holiday-worthy - a beautiful side dish for Thanksgiving or Friendsgiving that feels fresh and special.
- Warm and cozy - the sautéed Brussels sprouts soften and caramelize, giving the salad an irresistible fall flavor.
- Balanced textures - crunchy pecans, crisp apples, chewy cranberries, and salty bacon.
- Bright and seasonal dressing - the maple-citrus dressing pulls everything together without being heavy.
- Make-ahead friendly - components store well, and leftovers taste great the next day.
Cook's Note:
A warm salad is simply a salad where the vegetables are lightly cooked so they soften, brown, and take on deeper flavor-while still being tossed with fresh, bright ingredients. If you enjoy warm salads, you might also love my Hot Slaw recipe, which uses sautéed cabbage and a tangy dressing for a similar cozy effect.
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Ingredients
These ingredients come together easily, leaning on simple fall staples like shredded Brussels sprouts, crisp apples, and toasted nuts. The dressing is pantry-friendly and naturally sweetened with maple syrup.
For the Salad
- Chopped pecans - toasted to bring out their nutty flavor.
- Bacon - for crunch, saltiness, and richness.
- Shallot, thinly sliced - melts into the warm sprouts with sweet, mellow flavor.
- Garlic cloves, minced - fragrant savory base.
- Brussels sprouts, shredded - you can shred them by hand, with a knife, or with a food processor.
- Salt and cracked black pepper - to season as they cook.
- Dried cranberries - sweet and tart.
- Apple, thinly sliced (Honeycrisp recommended) - adds freshness and crunch.
- Freshly shredded parmesan cheese - optional, but delicious for a salty finish.
Maple Dressing
- Extra virgin olive oil - base of the dressing.
- Fresh orange juice or lemon juice - citrus adds brightness.
- Pure maple syrup - natural sweetness that complements the sprouts.
- Dijon mustard - emulsifies and adds gentle tang.
- Salt and pepper - to taste.
- See recipe card for quantities.
How to Make Brussels Sprouts Salad
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- Step 1: Toast the pecans, remove from the skillet, and cook the bacon until crispy. Remove from the skillet and drain on a paper-towel-lined plate.
- Step 2: Add the shallot and sauté about 2 minutes, then add the garlic, Brussels sprouts, salt, and pepper. Sauté until softened, 8-10 minutes. Remove from the heat and still in juice; transfer to a serving bowl.
- Step 3: In a small bowl, whisk together olive oil, fresh orange juice, maple syrup, Dijon mustard, salt, and pepper. Pour to taste over the salad and toss to combine.
Variations
- Try a different cheese: Goat cheese or feta adds creamy, tangy notes.
- Make it vegetarian: Omit the bacon and add roasted chickpeas or toasted pumpkin seeds for crunch.
- Swap the fruit: Try thinly sliced pears or pomegranate arils for a festive twist.
- Use pancetta: Crisped pancetta adds richness and works beautifully.
- Add grains: Fold in cooked farro, quinoa, or wild rice for a more substantial meal.
Serving Ideas
- As a cozy fall side dish with roasted chicken, roast turkey, or pork tenderloin.
- Serve with a holiday turkey or baked ham (great for a Thanksgiving menu).
- Spoon warm leftovers over cooked grains for an easy lunch.
- Pair with soup - especially Carrot Apple Soup, Tomato Soup, or Butternut Squash Soup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe FAQs
Yes - toast the nuts, cook the bacon, and shred the sprouts ahead of time. Store separately. For best results, sauté the Brussels sprouts and assemble just before serving so they remain warm and slightly crisp.
Trim the ends, remove any tough outer leaves, and thinly slice with a sharp knife.
For speed, use the slicing blade of a food processor or buy pre-shredded sprouts.
Absolutely. It's delicious warm, but leftovers eaten cold or reheated gently also taste fantastic.
Honeycrisp is ideal for its crunch and sweetness, but Pink Lady, Jazz, or Envy are also excellent.
Yes. Sauté the sprouts in batches for the best texture, then combine everything in a large serving bowl.
More Easy Salad Recipes
Looking for other recipes like this? Try these:
- Green Bean Salad
- Grilled Zucchini Corn Salad
- Crispy Gnocchi Caprese Salad
- Easy Salmon Salad with Citrus Dressing
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Warm Brussels Sprouts Salad
Ingredients
- 1/2 cup 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 Brussels sprouts shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly cracked
- 2 teaspoons orange juice or lemon juice
- 1/3 cup dried cranberries
- 1 apple thinly sliced and halved for bite-size pieces
- optional for garnish: 2 tablespoons freshly shredded parmesan cheese
Maple Dressing
- 1/4 cup olive oil extra virgin
- 2 tablespoons orange juice or lemon juice
- 1 Tablespoon pure maple syrup
- 2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper black pepper
Instructions
- Toast the pecans: In a large, dry skillet over medium heat, toast the pecans until they are lightly browned and fragrant, about 3-5 minutes. Set aside.
- Cook the bacon: Add the bacon to the skillet and cook until crisp. Once crispy, transfer the bacon to a paper-towel-lined plate and remove the bacon grease from the skillet, leaving 1 tablespoon to sauté the Brussels Sprouts.
- Sauté the vegetables: Add the shallot to the skillet and sauté, stirring often, until softened, about 2 minutes. Add the garlic, shredded Brussels sprouts, salt, and pepper. Cook, stirring occasionally, until the sprouts begin to wilt and brown, about 8-10 minutes. Remove from heat, stir in the orange juice, and transfer to a serving dish.
- 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.
Notes
- Make-Ahead Instructions: You can make the dressing in advance and store it in an airtight container in the refrigerator for up to 1 week. Toast the pecans and cook the bacon and sprouts 1-2 days ahead. Store the bacon and sprouts in the fridge and the toasted pecans at room temperature. Combine the ingredients just before serving.
- 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 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.
- 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.
- Shredding the sprouts: You can thinly slice Brussels sprouts with a knife or use the slicing disk of a food processor for speed. Pre-shredded sprouts also work well.
- Apple options: Honeycrisp is my favorite for its crunch and natural sweetness, but Pink Lady, Jazz, or Envy are also excellent choices.
- Leftovers: Store in an airtight container for up to 5 days. Enjoy warm or chilled; the flavors continue to develop as it sits.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This is such an easy and delicious salad. I love the texture and the simple warm flavors. The family members who thought they didn’t like Brussels sprouts, changed their minds with this warm salad!