Warm Brussels Sprouts Salad

This warm Brussels sprouts salad is a cozy fall side made with shredded sprouts, bacon, toasted pecans, apples, and cranberries, all tossed in a bright maple-citrus dressing. Quick enough for weeknights—and special enough for holiday gatherings.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 239kcal

Author: Stephanie Wilson

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

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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.

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